The bulb of the plant - the part of the plant that grows underground - contains a soluble fiber called glucomannan.
Konjac is a plant with a starchy root, or corm.
Manufacturers use this corm in the production of dietary supplements, jellies, and flour.
Bahan Membuat Jelly konjac #44
- 1 bungkus tepung konnyaku jeli konjak.
- 4 sdm gula pasir.
- 600 ml air.
Langkah Memasak Jelly konjac #44
- Campurkan konjac jelly dengan gula pasir dan air aduk sampai merata.
- Masak dan aduk hingga mendidih, aduk terus selama 4 menit lalu padamkan api.
- Tambahkan fruity acid ke dalam larutan.aduk merata sampai larut.
- Tuang dalam cetakan dan dinginkan dalam lemari es selama 1 jam sebelum dihidangkan.
It is cooked and consumed primarily in Japan. The plant is native to warm subtropical to tropical eastern Asia, from Japan and China south to Indonesia. It turns out that konnyaku is a jelly made from a type of potato. The potato in question is known in English as konjac (its scientific name is amorphallus konjac - definitely doesn't sound like something you want to eat). Konnyaku is a taro-like potato that grows in tropical and sub-tropical Asia.
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