Miboba Exclusively Developed Taiwan-Made High-Yield Konjac Jelly Powder
A smooth, tender texture. Add colored concentrates for colorful jellies.
Develop coffee, almond, grass or double-skin milk jelly, and creative rainbow layers.
Preparation
Jelly powder to liquid = 1:30 or 1:20.
Example: 20 g powder with 600 g room-temperature liquid (30 × 20 g = 600).
1. Mix and gradually heat until the powder is fully dissolved.
2. Stir periodically and bring to a boil.
3. Continue gently boiling for approximately 10 seconds.
4. Turn off the heat, cool and refrigerate until set, usually a few hours.
If it does not set, reduce the dilution multiplier as appropriate.
Different liquids affect the suitable dilution multiplier.
For direct mixing with boiling water without waiting for the mixture to boil, reduce the dilution multiplier.
Use appropriate quantities for the needs of each food application.
This high-yield jelly powder, in any flavor, requires additional sugar according to preference.
Video Ideas
Jelly Mix Powder
Made in Taiwan. The supplier listing states SGS testing and U.S. FDA certification for food use; request the applicable product documentation.
