Ingredients needed:
- Konnyaku potatoes/konjac root(aka Devil's Tongue Yam)
- Calcium Hydroxide/ oxide calcium from egg shells/ calcinated eggshell's calcium
- water
Fillings: nata de coco, fresh diced fruits, canned fruits, kiwi seeds
Steps to make konnyaku jelly:
#1 wash the konnyaku potatoes
#2 cut them into pieces
#3 dry the konnyaku potato pieces
#4 mill the konnyaku potato pieces to obtain konnayku flour
#5 Add the konnyaku flour into a pot of water
#6 Add calcium hydroxide.
#7 Stir the mixture till boil.
#8 Remove the pot from heat and continue to stir for 5 minutes.
#9 Pour the mixture into moulds.
#10Put into the fridge to set.
To add fillings into the jelly, add them into the moulds before step 8.
Origins of konnyaku:
Konnyaku is a traditional Japanese, jelly-like health food made from a kind of potato called "Konnyaku potato" and calcium hydroxide. The Konnyaku potato is cultivated for food in Japan, grown natually in South east Asia and China.
It was introduced in Japan as a medicine in the sixth century and has been eaten for almost 1500 years in Japan. It's totally natural! 97% of konnyaku is made up of water and 3% is Glucomannan(dietary fibre). It is rich in minerals and almost negligible calories.
Historic stories!
One is that a Japanese Buddhist monk who loved konnyaku in a book called Hagakure areound 1716. Naoshige Nabeshima was the founder of the domain of Saga. He was trained in a temple when he as young. After training, he asked the monk what he wanted for a rewards for his teaching. The wise monk told Naoshige he wanted to eat Konnyaku everyday as he lived. Thereafter, Naoshige sent konnyaku to the monk everyday and the monk lived longer and ate Konnyaku everyday until he died, as he wished.
HEALTH ADVANTAGE!
It is an excellent health food in Japan.
- It normalises the cholesterol level,
- prevents high blood pressure and
- prevents diabetes: if Konnyaku is taken with other food, it reduces speed of sugar intake and thus normalises sugar level in the blood
- maintain health and help control your weight!: Konnyanku expands the digestive system and cleans toxins in the intestines. The stomach fills full after eating.
Acknowledgements from:
http://www.shakespeare-w.com/english/konnyaku/whatis.html
Pictures:
Traditional
Modified ones:
Acknowledgement of pictures from http://www.images.google.com.sg/
Hi all!
The video and pictures of the traditional making of Konnyaku Jelly and Tangyuans will be uploaded soon, so you can try out the recipes first and if you have difficulties and comments for improvements, feel free to email us at revived.delicatessen.blogspot.com ok!
Enjoy! :)
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