Konnyaku Jelly (Layer 1)
• RedMan Konnyaku Jelly Powder | 10696 | 5g
• RedMan Fine Sugar | 1416 | 50g
• Petite Ingredient Organic Edible Dried Flower Pansy Petals | 107410 | a pinch
• Cold Water | --- | 550ml

Layer 2
• RedMan Konnyaku Jelly Powder | 10696 | 5g
• RedMan Dried Butterfly Pea Flower | 67210 | 10g
• RedMan Fine Sugar | 1416 | 50g
• Hot Water | --- | 550ml

Mould
• Fingers Silicon Mould | 67887 | 1 pc
• Silicon Mould SF127 N6 Cylinders | 60519 | 1 pc

**Directions Konnyaku Starry Sky Jelly**
1. First, add the jelly powder and sugar into the cold water, then heat up the cold water to a boil.
2. Pour the boiling liquid into the mould about half the height, then place a few dried petals on top.
3. Refrigerate the mould for 30 mins.
4. Soak dried butterfly pea flower in the hot water for 15 seconds before sieving.
5. Add the jelly powder and sugar into the sieved butter pea flower water, bring to a boil over heat.
6. Pour the boiled butterfly pea flower liquid into the mould that has been refrigerated earlier.
7. Refrigerate the mould again for 30 mins before unmoulding the jelly to serve.

1. Temperature Control: Make sure your flavored liquids are at room temperature before mixing with the konnyaku jelly. Hot liquids can cause the jelly to melt, disrupting the layering effect.
2. Experiment with Textures: Consider adding small fruit pieces or edible flowers for added texture. This can create a more interesting eating experience.
3. Use Clear Molds: Use clear molds to showcase the beautiful layers. Silicone molds work well for easy removal and maintaining the shape of the jelly.
4. Chill Properly: After assembling the jelly, chill it in the refrigerator for a few hours to ensure it sets firmly. This also improves the texture.
5. Presentation Matters: Once set, carefully remove the jelly from the molds and place them on a decorative plate or glass dish. You can garnish with fresh mint leaves or additional edible glitter for extra flair.