So it begins; Rachel and Sophia’s adventures with one kitchen, a few pewter jelly moulds and nothing else but our steely resolve (and enough ingredients to feed a small country).
The challenge is this: over the next 30 days, we will be carrying out the Royal Selangor ‘Get Your Jelly On!’ challenge along with 10 other international bloggers to promote breast cancer awareness. We’ll be cooking (and eating!) our way through30 different recipes, all the while using this Nick Munro pewter jelly mould, to raise awareness and funds for breast cancer.
First off, an important note! The pewter mould can’t be baked or used in ovens, although it can withstand boiling water and freezing. Being the resilient kitchen monkeys that we are, we’ve decided to take that as a personal challenge and will try our best to bring you fun and easy recipes every day!
For our first post, we’ve decided to get back to the basics with this simple, delicious jelly recipe. As proceeds from the Royal Selangor jelly mould go towards the Breast Cancer Welfare Association (BCWA), our theme for today is the official color for breast cancer awareness – pink!
To kick off the challenge, we went grocery-hunting at KLCC’s Cold Storage and may have been a little too enthusiastic.
There are a gazillion different ways of making jelly, but we decided to use Konnyaku, a Japanese natural jelly-like food that is derived from a type of mountain potato. It’s also great for vegetarians and vegans as a yummy substitute for gelatin. The recipe is really simple, you’ll be able to whip this up in no time at all!
1 x Konnyaku powder packet (We used Jim Willie strawberry-flavored konnyaku)
Water, freshly boiled (or coconut milk)
Food colouring, as needed
1. Mix the powder with the hot water. You can adjust the recipe to the amount of jelly you want to make, in a ratio of 1:5 for powder and water/coconut milk respectively. If you are using clear jelly powder, you can add in the food coloring here. Just one or two drops is enough because too much food coloring makes it difficult for the jelly to set (trust us, we have had many a jelly-related meltdown because of this). Since we decided to use strawberry-flavored konnyaku powder, the jelly turned out in a wonderful pink hue that matched our theme perfectly!
2. Experiment with your jelly! While I tried creating layers of clear jelly mixed with coconut milk jelly, Rachel made a mini pink jelly. Something important to remember when making jelly: you have to move quickly, or else the jelly solidifies and clumps up and you have to reheat it in a pan (as Rachel is doing below) in order to make it easily pourable again!
3. Refrigerate the jelly. Once you’re happy with your jelly, place the pewter cone into the freezer for approximately 30 minutes.
4. Demould the jelly. Once set, the jelly can be taken out by running a knife along the edge of the cone. This introduces a little bit of air so the jelly can slide out. Place a plate on top of the jelly cone and flip it over. If you’re lucky, a firm cone will slide out. If this doesn’t work though, gently lift up one edge of the mould and slide the knife up along the edge closest to you. The jelly should spring out easily!
A happy accident occurred today! Rachel left some jelly resting on the bottom of a bowl. She decided to use it to cut out a beautiful heart with a toothpick! It’s an easy way to create jelly decorations for either your jelly treats, cakes or cupcakes.
Unfortunately, the coconut-layered jelly did not work out as we had been a bit too generous with the coconut milk and we were left with a sticky pink mess (in case you thought the gooey mess in the picture above was intentional).
The mini pink jelly, on the other hand, turned out perfectly! We added a few sprinkles and a little bit of strawberry jam as a base to create our BCWA inspired jelly.
And that was post #1 of a whole string of jelly mould-related posts to come. Stay tuned for some more jelly tomorrow!
Sophia and Rachel