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Jim Willie Konnyaku Jelly Powder [10g]

Jim Willie Konnyaku Jelly Powder [10g] - Bansan Penang

Jim Willie Konnyaku Jelly Powder [10g]

RM4.70
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Delivery between Dec 24 - Dec 30
Legal Disclaimers
This imported product is certified halal. Suppliers’ halal certification for local chicken/beef are from JAKIM/JAIN whilst imported beef/buffalo/lamb/mutton from Islamic bodies recognized by JAKIM in Australia, New Zealand, India
  
Features
Halal - Majlis Ugama Islam Singapura
Konnyaku Jelly Powder
  
Other Information
Products does not contain fruits
  
Ingredients
Carrageenan, Konnyaku Powder, Vegetable Gum, Salt
  

Product Information

Third Party Logos
Halal-certified Diimport Halal
  
Third Party Logo Other Text
Halal-certified Diimport Halal - Majlis Ugama Islam Singapura, C2385
  
Origin
Product of Singapore
  

Preparation and Storage

Recipes
How to Cook Jelly
(recipe 2- coconut)
1. Mix Jim Willie Konnyaku Jelly Powder and 400gr fine sugar together and stir well.
2. Boil 4 to 5 liters coconut juice. Gradually pour mixture into boiling coconut juice and stir well until mixture is dissolved.
3. Pour the Konnyaku solution into coconut. Put mixture include a little Konnyaku and coconut milk on top.
4. Put coconut in the refrigerator for 1 hour and serve chilled.
  
Preparation and Usage
Directions
Mix Jim Willie Konnyaku Jelly Powder and 250g of fine sugar together and stir well.
Boil 950ml of water and then Gradually pour the mixture in boiling water and stir well until mixture is dissolved (Approx 8 mins). Optional: Add in colouring or flavouring of your choice.
Put cut pieces of fruits into moulds and pour the Konnyaku solution into the moulds.
Put moulded jelly solution in the refrigerator for 1 hour and serve chilled.

Other way:
You may make different cakes by mix Konnyaku and milk, cocoa flouring. Also, you may use set Konnyaku Jelly solution to prepare Jelly fish salad.
Tags: Baking Ingredients
Back to Baking Ingredients