Osmanthus (桂花) & Roselle (洛神花) Konnyaku

Despite being weird, wobbly, solid yet not entirely "firm", jellies are popular all over the world. Gelatin, konnyaku and agar-agar are the common agents used to transform liquid into this delicate semi-solid form. While many people knows that agar-agar is derived from the red algae, only a few knows that Konnyaku, which also originated from Japan, is made by mixing Konjac, a tuberous plant, with limewater. That makes both Konnyaku and Agar-Agar safe for vegetarians unlike Gelatin which is derived from animals' parts (usually the skin or bone of cows/pigs). >.<

Konnyaku was not common in Singapore until maybe the last 10 years. During my childhood, it was all about the colourful, multi-layered agar-agar, it's like a cool and wobbly version of 九层糕 - "Gao Din Kuey" (nine layer kuey). I still love agar-agar but they don't result in a translucent product and using konnyaku produces a different "firmness" which some people adores over agar-agar. 

It's very very very common to make Lychee/Logan flavoured konnyaku in Singapore. If you're intending to make some for your guests, I suggest experimenting with different flavours else it's gonna be "oh-so-boring". Konnyaku is an idiot-proof and fuss-free dessert that anyone can prepare. With a little creativity and imagination, konnyaku's versatility might just "WOW" your guests.

Osmanthus & Roselle Konnyaku
Osmanthus
 625g     Water
  2tsp     Dried Osmanthus Flower
  2tsp     Sugar
Roselle
 625g     Water
  2tsp     Sugar
A handful of Roselle buds

 250g      Konnyaku Powder (125g for each flavour)
Small pieces of Lychee or any other desired fruits

The steps to preparing either flavour is the same. Note that it is for 2 separate flavours.
1. Bring water to a simmer. Add Osmanthus/Roselle and Sugar. Continue simmering till the liquid is "well-flavoured", about 15mins. Heat off and strain the flowers (may leave some of the osmanthus inside).

2. Put the liquid back onto heat and bring it to a boil. Add the Konnyaku Powder and stir till all the powder has dissolved. Heat off.

3. Fill moulds with bits of fruits, if using. Carefully pour the liquid into the moulds. (You can also make layered ones. Have the moulds half-filled with a flavour, wait for about 5mins and filled to the brim with the other flavour. It will be nicer visually if you have contrasting colours.)

4. When the liquid has cooled till room temperature, put them into the refrigerator and chill for at least 1 hour before serving. When "un-moulding",  you can either use a toothpick to pry them from the moulds (requires a very light hand) or just run the moulds under running water and they will pop right up!

You can make them a day in advance and have them un-moulded when it's time to serve. Albeit an experiment, they turned out very well; I thought the lychee bits look like orchids against the Roselle Konnyaku. But both flavours taste just as wonderful as they look. Super refreshing! A simple yet elegant dessert suitable for any party!

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