STEP 1/6
Beat in 12 cups of water and 2 cups of acorn powder. (6 cups of water and 1 cup of acorn powder)
Season with 1/2 spoonful of salt.
STEP 2/6
Turn it to high heat, please. Continue to stir in one direction, scratching the bottom of the pot with a wood spoon/spatula.
STEP 3/6
Turn down the heat when it feels tangled and starts to boil before 5 minutes.
STEP 4/6
Lastly, add 1 spoonful of sesame oil and turn off the heat.
STEP 5/6
Pour acorn jelly dough into a stainless steel or glass container and cool at room temperature for at least 4 hours.
STEP 6/6
Cut the acorn jelly as much as you want and eat it with the prepared sauce.
If you want a chewy texture that doesn't break easily, set the amount of water five times that of acorn powder, and if you want a soft texture that melts gently like pudding, set the amount of water six times that of acorn powder.
* I made it with 6 times the amount of water and kept it in the refrigerator for a day. It was more chewy and delicious^^