Jim Willie Konnyaku Jelly Powder [10g]
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.
(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.
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.
$0.36
Original: $1.20
-70%Jim Willie Konnyaku Jelly Powder [10g]—
$1.20
$0.36Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
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.
(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.
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.
