Vegan Bunny Elle

As adorable to the eye as they are fun to play with, and even better for our gut health!

Konnyaku jelly is made from a root vegetable called Konjac, or Konnyaku, a plant native to southwest China. It’s been widely used in Eastern Asian cuisines, both in savory dishes like hot pot, salad, stew, and desserts like jelly.

In recent years, konnyaku aka konjac rose to even higher popularity around the world as a health food, as it’s naturally gluten-free, super high in fiber, and contains little to none calorie, which also means please do not eat konjac as a meal or as a main dish as it has barely any nutrients except fiber!

As a treat or snack however, Konnyaku is one of my faves in summer! It’s so refreshing, jiggly, bouncy, fun to make and fun to eat, plus I love getting my fiber in such an enjoyable way.

Konnyaku itself has no taste, so you can add any flavors you like! I made matcha and grape flavors for these.

Japanese Konnyaku Jelly Grape Jelly

Jiggly, bouncy, refreshing treat that’s super fun to make and fun to eat, plus they’re amazing for our gut health!

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Ingredients Equipment Method Video

Ingredients

  

For the grape flavor

• 5 g konnyaku jelly powder
• 300 ml room temperature water
• 200 concord grape jelly juice
• 1-2 tablespoon monk fruit extract optional, adjust additional sweetener to taste

For the matcha flavor

• 5 g konnyaku jelly powder
• 400 ml room temperature water
• 100 ml hot water
• 2 teaspoon ceremonial grade matcha powder
• 4 tablespoon monk fruit extract or more to taste

Equipment

• Bubble mold
• Natural jute twine

Method

 

1. Thread jute twine in each of the bubble mold hole, tie a knot inside the mold, leaving about 20 inches long for each thread;
2. To make the purple “grape”, dissolve the jelly powder in the water off heat first, stir to mix well, then cook over medium heat while continue to stir vigorously, until it’s brought to a boil, about 8 minutes;
3. Add grape juice and sweetener, stir, and pour into the mold, cover with the lid, push down to make sure each bubble is filled, make sure not to get the twines twisted, let it cool down before transfer to the fridge;
4. To make the green “grape”, repeat the same steps with the water and jelly powder;
5. Meanwhile, whisk the matcha powder with hot water until smooth and fully dissolved, add the matcha to the jelly mixture, and pour into the mold, close the lid, let it cool down before transfer to the fridge;
6. Let them set in the fridge for at least 3 hours, or overnight;
7. When ready to serve, pop each bubble out of the mold, carefully. pull out the twine, start twisting two of them together, then add more with various height by twisting each twine onto the previous ones, arrange them to look like a bunch of grapes;
8. Serve chilled, enjoy!

Video