Difference Between Konjac Jelly and Jelly.
Konjac jelly is a low-calorie, low-fat, smooth and tender snack rich in dietary fiber, and the main ingredient is konjac. This food is healthier than traditional jelly because it is made without the addition of traditional thickeners such as gelatin, but with natural konjac flour instead.
Konjac is a natural plant rich in dietary fiber, which can promote gastrointestinal peristalsis and improve intestinal health. As a result, konjac jelly is considered a healthy snack, especially for those who want to control their weight and pursue a healthy diet.
Compared to traditional jelly, the process of making konjac jelly is also simpler. While traditional jelly requires the addition of thickeners such as gelatin, konjac jelly only requires konjac powder and water to be mixed together and boiled and cooled to solidify.
Here are the detailed steps to make konjac jelly:
Ingredients: Konjac flour 20 grams.
400 ml of water.
Sugar (optional) to taste.
Steps:1Mix the konjac flour and water together and stir to combine.
2.Pour the mixture into the pot, bring to a boil, reduce the heat and simmer for 10 minutes, stirring constantly to prevent it from sticking.
3.Pour the boiled konjac jelly into the mold and refrigerate for at least 30 minutes until it sets.
4.When eating, you can add an appropriate amount of sugar or honey according to your personal taste, stir well, and serve.
Konjac jelly has a smooth and tender texture and a refreshing taste, making it perfect for summer consumption. Moreover, it is rich in dietary fiber, which can promote gastrointestinal peristalsis and improve intestinal health, making it a very healthy snack.
Overall, konjac jelly is a healthier snack than traditional jelly, it is simple to make, and has a refreshing taste, making it a great summer snack.
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