Description:
Kachang encased in pearly jelly~
Kachang encased in pearly jelly~
Ingredients:
1/2 C red beans, soaked overnight
1 package (150g) konnyaku jelly powder (prepacked with sugar)
Milk
1/2 C red beans, soaked overnight
1 package (150g) konnyaku jelly powder (prepacked with sugar)
Milk
Directions:
1. Boil red beans in water till soft but not mushy.
2. Remove the red beans and retain the liquid. Add the red beans into the moulds.
3. Try to evaporate some of the liquid till 300ml by boiling, and pour into a measuring cylinder. Top up with milk till 550ml mark.
4. Bring the mixture to boil, stirring occasionally and turn down the heat.
5. Stir in the konnyaku powder and stir for 5 min.
5. Pour into prepared moulds and cool in the refrigerator. Serve cold.
Remarks:
1. Boil red beans in water till soft but not mushy.
2. Remove the red beans and retain the liquid. Add the red beans into the moulds.
3. Try to evaporate some of the liquid till 300ml by boiling, and pour into a measuring cylinder. Top up with milk till 550ml mark.
4. Bring the mixture to boil, stirring occasionally and turn down the heat.
5. Stir in the konnyaku powder and stir for 5 min.
5. Pour into prepared moulds and cool in the refrigerator. Serve cold.
Remarks:
I don't know why the red beans are such a pain in the butt! Despite soaking overnight, I had to cook them from 8am to 2pm to soften them! And they are totally overcooked without any taste but still hard as stones! Something must be wrong, maybe they have been sitting around in the cupboard for too long already? This of course affect the taste of the konnyaku, which turned out more like a pudding with some bland grainy red particles. The addition of milk made the jelly custardy and to my liking though!
Hope I can find some tips on de-moulding the jellies, for I always destroy the smooth surface with my clumsiness =x
Hope I can find some tips on de-moulding the jellies, for I always destroy the smooth surface with my clumsiness =x
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