Tuesday, April 14, 2009

Mango Konnyaku Jellies!

Heyy all!! Finally I've decided to come back after a long period MIA-ing.. Hehe..

Wonder if anyone out there still reading this boring bloggie of mine, since I've been quite inactive down here for a couple of weeks..

Tho I MIA-ed, but I still did a bit of kitchen work, making some simple snacks without the aftermath (Major pile up dirty equipments and dishes at the sink). Okie, I admit, I was feeling lazyy.. Hiak Hiak Hiak!!

So made some jolly jellies for my little cousin Megan's FIRST Birthday Bash! She's a real adorable baby, can expect plentiful facial expression from her! And best of all, she can suddenly give you a wide smile, and yes, it makes my day and I'll go "Ahh gooo gooo" over her.. Haha!

So that day there's a buffet party, and my contribution was Corn Konnyaku Jellies and Mango Konnyaku Jellies.

This is the only picture I've of the mango jellies. After dislodging the jellies from the moulds and arranging them nicely (I hope) on the serving ware, I realised that I was running late, so I quickly use B's HP camera to snap a photo before making my way down to the function room.

As you can see, the jellies is overloaded with Nata De Coco and pineapple slices.. B said he prefer this than the corn one.. Oh well well.. Then I guess it must be good then, cos FYI, B doesn't like mangos, and when he say this (made using mango juice) is good, then most likely it's good!

Sharing with you the recipe:


  • 950mL Mango Juice (I use marigold)
  • 1 packet Nata De Coco, Drained
  • 1 Can sliced pineapple in syrup, Cubed
  • 1 packet REDMAN konnyaku powder (10g)
  • 40g sugar


  1. Arrange the Nata De Coco and Pineapple cubes in the mould. Amount is up to individual preference.
  2. Combine the sugar and konnyaku jelly powder, stir well to mix.
  3. Pour mango juice into a pot, pour in (1) gradually, stir well to mix. (Medium-Low fire)
  4. Continue stirring till sugar dissolves and mixture boils.
  5. Spoon mixture into the jelly mould, use a toothpick to burst any visible bubble on the surface of the jelly.
  6. Leave the trays of jellies to cool before placing it in the refridgerator to chill.
  7. Serve Chilled. Enjoy!


  • I definitely suggest not to add in too much sugar as the fruit juice used is already sweetened, so 40g of sugar is sufficient.
  • Remember to dry the fruits well, if not it'll affect the "hardening process" of the jellies.

I'll share the recipe of the corn jelly in the next post.. I'm too tired to continue typing.. Keke!

GOod NighT!


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Blessed Homemaker said...

I have a recipe that uses mango puree. I'll try your version once I get hold of canned pineapples ;)

Carrie said...

Hi Blessed Homemaker,

Mango puree jellies? Sounds interesting! Do try it, and share the recipe!

Have fun!!