Monday, August 23, 2010

Preserved Sour Plum Konnyaku Jelly

I'm in a love-hate relationship with preserved sour plums.  I love it because it's very refreshing and soothing on the throat but hate it for the sourness.  I can't stomach eating it on it's own so I usually add boiling water to it and drink it chilled with some lime juice (optional).  Besides drinking it, you can make it into jelly too.  You can either use agar agar powder or konnyaku jelly powder, but I personally prefer the texture of konnyaku jelly :-)

These are the preserved sour plums I used.


This is a very refreshing dessert, I just can't stop eating it :P

Preserved Sour Plum Konnyaku Jelly
Ingredients
(A)
6 -  8 preserved sour plums
250ml water

(B)
1 packet Konnyaku Jelly Powder (10g)
100g Sugar
800ml Water

Method
  1. Bring 250ml water to boil.  Remove from heat and add in preserved sour plums, let it stand for at least 1 hour.
  2. Remove seeds and blend the sour plum with the water it was soaked in.
  3. In a small bowl, mix konnyaku powder and sugar together.
  4. In a medium pot, bring 800ml water to boil. Pour the konnyaku mixture into water gradually and stir till sugar dissolved.
  5. Add in sour plum mixture and stir well.
  6. Pour the Konnyaku solution into the moulds.
  7. Leave to cool and chill in fridge before serving.

37 comments:

Nate @ House of Annie said...

That's a really great idea. I love sour plum (we call them "li hing mui" in Hawaii).

By the way, House of Annie has moved to its own domain, http://www.houseofannie.com. I'd appreciate it if you changed the link in your blogroll to point to the new site instead of the old ChezAnnies on BlogSpot. Thanks!

Lisa Chan said...

Great flavour! Will put this in my try list.. :) TQ for sharing! :)

Anncoo said...

I never tried to make sour plums into konnyaku, only add the sour plum juice from PH.
Must try your method next time when I want to make konnyaku.

Reira said...

This konnyaku jelly looks yummy! Just nice that I have a pack of konnyaku jelly powder at home.

Btw, can I check when making jelly, do I need to purchase quite a few jelly moulds to shape the jelly? I only have 1 mould at home and can only make 4 jellies using the mould.

Sonia (Nasi Lemak Lover) said...

this sound relly cool and refreshing!

busygran said...

Mention sour plums and I'm already salivating! The jelly must taste good - tangy sweet!

DG said...

My family also prefer Konnyaku Jelly to Agar-agar. The taste must be good & refreshing, sour-sour and sweet :)

Meldylocks and Her Three Bears said...

I like this! Although I know preserved plums are not so healthy, but it sure makes not-so-sweet fruits taste great! My Mil would boil the sour plums and add the cooled liquid into fresh lemon juice...imagine that...I'm salivating already!

wendyywy @ Table for 2..... or more said...

Love the first pic!!!!

BTW, ever thought of putting in some calamansi juice into this?
I love the combo of calamasi and sour plums, yum yum!!!

MaryMoh said...

Oooh I love these.....chewy, refreshing and delicious. I need to go and find those sour plums. It's a long time I have not eaten them.

Jess @ Bakericious said...

I love Sour Plum and Konnyaku, I can finish 5 or 6 at one go heeheehee...

My Little Space said...

Ooo... I want some of your jelly! I love sour plum jelly very much. The photos look great! Have a nice day.
Cheers, kristy

noobcook said...

I love sour plums so this dessert is definitely for me! very creative favour for konnyaku jelly ^^

sherlyn said...

Looks so nice and definitely tasty, cos I love sour plum too. But I have ribena, so I think I will try the ribena konnyaku first. hehe.

sim said...

i just made it ytd tasted really refreshing.. thanks for the idea.

Vivienne said...

Haha great idea - I have a jar of preserved plum in my pantry and heaps of agar powder (hope this will replace konnyaku nicely).

Blessed Homemaker said...

Nate @ House of Annie,
Thanks for the reminder, I've changed my blogroll to the correct link.

Lisa,
Hope your family will like this.

Blessed Homemaker said...

Anncoo,
I've never tried sour plum juice from PH, does it taste good?

Reira,
It will be easier if you have more moulds but of course, you can always make them in a square/rectangle pan and then cut it up into smaller pieces. Less gadget = more storage space.

Blessed Homemaker said...

Sonia,
This is definitely good for a hot day!

busygran,
You are right! The thought of me makes me salivate.

Blessed Homemaker said...

DG,
My kids love anything, agar agar or k jelly. It's just me, favour k jelly more. DH is just the opposite, only likes jelly and agar agar. So I end up making them all.

Blessed Homemaker said...

Meldylocks,
Adding lemon juice sounds great! I usually use lime juice, will give it a try next time.

Blessed Homemaker said...

Wendy,
Yes yes! Sometimes I add lime/calamansi juice too! Agree with you, yum yum!

Blessed Homemaker said...

MaryMoh,
Can you get preserved sour plum where you are now?

Jess,
Me too! Eat non stop :P

Blessed Homemaker said...

Thanks Kristy, yours look good too!

noobcook,
Can't wait to see your beautiful pictures!

Sherlyn,
Ribena or sour plum, I guess no kids will ever reject jellies ;-)

Blessed Homemaker said...

sim
Thanks for leaving me a note, I'm glad you like it.

Vivienne,
This goes well with agar agar powder too, keep me posted if you make them.

Anonymous said...

Hi blessed homemaker,

Love reading your blog recipes!
Your jelly mould looks very nice and the jelly shapes are all so uniformed. May I know where you got this moulds?
Tks,
Hannah

Blessed Homemaker said...

Hi Hannah,
Thanks for visiting. It's an ice mould I used, given by my sister.

sherlyn said...

Blessed Homemaker, ice tray also can contain hot water?

Blessed Homemaker said...

Sherlyn,
Mine's not the hard plastic kind, abit like silicone so I guess it's ok :P

sherlyn said...

ic. Actually, even these current plastic kind that i m using, i also scare... but too bad they do not come in glass or metal leh.

Blessed Homemaker said...

Sherlyn, now you are scaring me... Another self consoling method is, I don't pour in the liquid boiling hot.

sherlyn said...

hehe, I think i belong to the more paranoid group lah .. have to use anyway, like I say, no glass or metal type for this little sizes...

I do not pour in boiling hot too .. by the time stir the ribena in ... not boiling liao, but perhaps temperature still high bah, but wait too long jelly liquid gets harder, so not much of a choice.

Blessed Homemaker said...

I know what you mean, k jelly sets so fast! I always leave the whole pot over the lowest flame while pouring into the moulds.

sherlyn said...

oh, thou I read abt this method before, but i did not remember to do it that day. If low heat, will it needs constant stirring?

I stood so long to stir for the agar agar to dissolve and starts to boil that I think, how come no one invent the pot lid that can stir after i cover it. Without covering, water take ages to boil mah ...then cover cannot stir ... sigh ...

like you say, K jelly harden alot faster that agar agar .. and my family is not k jelly fan .. so i think i will "concentrate" on agar agar more. hehe

Blessed Homemaker said...

Sherlyn,
I did not stir constantly as I was busy pouring the jelly into the moulds. I only give it a quick stir prior to scooping up another ladle for the moulds.

Hahaha! If you find a gadget like this, pls let me know! I'm interested to get one too!

sherlyn said...

你的人緣比我廣。I am sure if there is such item, you will know it earlier than me. :-)

Blessed Homemaker said...

Let's keep in other informed ;-)