Glucose, sugar, locust bean gum, carrageenan, potassium citrate, citric acid, konjac powder 

1.Mix Konjac Jelly Mix 10g with sugar 15g, water 300g, than heat up to boil. 
2.Pour the paste into the molds.
3.Store in the refrigerator.

1.If there is no scale at home, it can also be measured in other ways.
Konjac jelly premix 10g is about 1.5 teaspoon, sugar 15g is about2 teaspoon, water 300 g is about 2 bowls.
Reminder: This method is simple and convenient, although there are some differences in the taste, but it is still finger licking good.
2.The mixing of Konjac jelly Mix should be watery. If not, it may be added too less of water or cooked for too long. 
3.Water can be replaced with juice. 
4.Recommended to separate add konjac jelly premix by 2-3 times to avoid agglomeration.  
5.Cooked konjac jelly liquid is hot so for the model and equipment please choose heat-resistant material.

Q1.When pouring the konjac jelly premix, does it needs to be stirred constantly?
A1. Since the amount of water is more than the premix powder, konjac jelly premix is easy to agglomerate, so we recommend dividing konjac jelly premix and stirring it quickly and constantly.

Q2. If the konjac jelly did not be filtered, will it fail?
A2. It will not fail but there may be undissolved konjac jelly premix left.

Q3. The completion of the jelly should be put in the room temperature or can be stored directly into the refrigerator?
A3. Both options are good. If you can not wait to eat the jelly, of course, the fastest way is place in the fridge!

Q4. General selling konjac jelly is can be brewed directly, why do you need to boil it?
A4. Normally, the introduction of other konjac jelly premix teaches you to place the konjac jelly premix into the boiled water, which may result in agglomeration. However, our application is to cook while stirring, which is easier and less possibilities to agglomerate. The water must be boiled because the jelly premix must be put in the water which is more than 80 ℃ to be dissolved.