15 Japanese Crystal Jelly Candy Recipe Ignite Your Passion For Cooking!
Published on: Mar 25, 2024
Japanese crystal jelly candy, also known as konjac jelly, is a popular sweet treat in Japan and has been gaining popularity worldwide. This unique candy has a bouncy and gelatinous texture, and comes in various flavors and shapes. Made from konjac powder, this candy is not only delicious but also has numerous health benefits. In this article, we will take a closer look at the history and recipe of Japanese crystal jelly candy.
The origin of Japanese crystal jelly candy can be traced back to the Edo period in Japan (1603-1868). During this time, konjac powder, a type of flour made from the root of the konjac plant, was used as a substitute for gelatin in cooking. In the 19th century, a Japanese confectioner named Tokudaiji Sanzaemon created a sweet treat using konjac powder, sugar, and fruit juice. This was the birth of Japanese crystal jelly candy, also known as "mizuame" or "water candy".
The Health Benefits of Konjac Powder
Konjac powder, the main ingredient in Japanese crystal jelly candy, is known for its numerous health benefits. It is high in fiber, making it great for digestion and promoting a feeling of fullness. It is also low in calories and has a low glycemic index, making it a suitable snack for those watching their weight or blood sugar levels. Additionally, konjac powder is rich in glucomannan, a type of soluble fiber that has been linked to lowering cholesterol levels and improving heart health.
The Recipe for Japanese Crystal Jelly Candy
To make Japanese crystal jelly candy, you will need konjac powder, sugar, fruit juice, and water. First, mix the konjac powder and water in a pot and bring it to a boil, stirring constantly. Once it thickens, add sugar and fruit juice to the mixture and continue to stir until everything is well combined. Next, pour the mixture into a mold and let it cool for a few hours in the refrigerator. Once set, the candy can be cut into desired shapes and enjoyed.
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