Fun fact, the brand you use sells their noodles too, for 55 usd or so for 24 packs. Around 2.5 usd per pack. Meaning, if you can make around 40 packs with your way and it costs 30 usd online maximum, that’s down to 75 cents per pack. Totally worth it folks, in my supermarket they sell them for 3 usd minimum.. to be a complete geek, let’s say I want to eat 3 meals per day with these, I need 2 of these boxes per month. That’s the long story short of it. Thank you so much for your video ! You are very sweet !
Thank you sooooo much. Fairly easy and now super economical. I believe I'll be experimenting with flavors, garlic powder, bullion using broth instead of water, etc. Thank you again!
OK, I made this recipe with a potato ricer. Holy crap! It was simple and quick. Yes, the noodles don't quite have the same texture as a regular wheat noodle but its pretty close! Thank you!
I just wanna say, thank you so much for your channel!!!! It is extremely useful for people like me who are venturing into creating shirataki noodles. So far your videos are truly the only useful ones in this vast internet full of misinformation about creating shirataki noodles. I absolutely love that you experiment with different ingredients as well :):)
At 75 years old, I am just beginning to to make these noodles, and have found that as the noodle mix stiffens up, it tends to increasingly bypass around the plunger, and hence does not become noodles. To solve this, especially when the noodles mix starts to stiffen up, I make a lightly crushed ball out of a clean paper towels and press it into the top of the just filled pasta press. I press the paper towel up against the inside wall of the pasta press, allowing the paper towel to become moist, and make it into a sealing cap for the gel. Then I close the top of the pasta press with the plunger. As I crank the plunger down, the paper is compressed and expands out against the pasts press's inside walls, and makes a good seal. Even when the gel is too thick to form into noodles, and just breaks through into blobs, this can be used to make a rice of sorts, and keeps most of the gel ahead of the plunger. I use this to reclaim gel that is too stiff to make into noodles... OLD SCHOOL: Waste Not Want Not..... Thank you for your helpful instructions. Robert Sparacin
@@WhiteCatShirataki ah excellent!!! Do you have a FB page? Your recipe and video are sorta making a huge hit today ;) I've shared it in my groups and on my page @sprouts krauts & spice.. Hundreds of hits so far.. I'm referring them to your video, but if you have a website or page, I'll send them all to you!!!
I was very pleasantly surprised to find your video, both the old one and this new tutorial. I noticed it's older but just know people are still getting good use out of this advice. Keep making videos!!
Hi White Cat, Thank you so much for your videos. I habe used your old recipe for at least 3years and now this one is released. I haven't tried this new recipe yet but I am sure it will be just that great or even better. I also adjust a bit by using my homemade soymilk in the place of cold water and the result is amazing. The smell definitely is better and the white color of soymill makes these shiritaki noodles look "real" lolz. However with soymilk version i have to use them within1 week. Without soymilk ot anything else added I can use mine up to1month if I strain and wash the noodles once 1 week and restore them in fresh new cold water. So herr I shared some of my experience all of you. I am looking forward to more videos of you.
@Hien Nguyen God bless you for such an amazing update on what you have been doing with the shirataki noodle recipe! Your feedback is so inspiring. Hopefully you will not mind if I use this in my future experiments. It sounds incredible! Thanks for making my day with your comment and for sticking with me for so many years. I am honored and blessed by people like you. Thanks again for sharing. :) :) :)
Of course you can!!! I have 1 question. In your old recipe you used 2 1/2 cup water and 1 tbsp+2 tsp of powder but in the new one you only used 1 cup water. Is it a big difference there in the texture?
@Hien Nguyen I haven't compared the textures between the old and the new, but knowing me, I would not have uploaded the new recipe if I had any issues with the texture. Besides being inspired by one of my subscribers, my main reason for creating this new version was to have a streamlined recipe template for any future recipes I created. Plus, I wanted something that was fast to make, without all the processing steps I had people go through in my first videos. This new recipe and process have the noodles boiling in the pot of water in less than 5 minutes. Plus, the suggested boiling time is only 5-10 minutes now.
This is a really informative video. The recipe and cooking instructions are really useful, and I'm definitely going to make use of this video when I make my own.
Hi Theresa! I wanted to thank you again for this awesome series. Maybe I should post this on your Oat bran video version, BUT I have found that this recipe will work with 1 tsp substituted GROUND psyllium husk ! Just add 1 tsp instead of 1 TBS and 2 tsp... do 1 TBS glucomannan + 1 tps and then 1 tsp ground psyllium. it helps me with two things! *Economize the glucomannan a bit more *Slows down the actual seizing of the "dough" so that I can make it into pasta before it becomes too hard! On that note, I would love to ask you a question! @White Cat, is there a way to slow down the actual firming process of the pickling lime? I always know that I am against the clock before it gets too firm for me to use with the traditional recipe lol. In that case if I ended up with some "plug" of glucomannan, I would shred it into rice. so it isn't wasted either way, but I am having trouble getting nice vermicelli like you have before the whole mess "sets!" Thank you so much -Jill
Hi Jill! I wanted to let you know I saw your comment and want to thank you for the update on your experimentation findings. Since my time is limited this week, I will get back to your questions later. Hope that is okay.? Thanks again!
I prefer the old recipe. This recipe calls for twice as much konjac powder and was a hard jell. I used the old recipe and added 1 tablespoon of oat fiber and it came out great. No need to even microware.
Hello! I am so excited to see your videos! I have a question though because after much research I cannot find an answer. I want to make thin sheets 4"x7", and I also want to make wide noodles, about 1" wide by 12" long, which I figure I could cut if I learn to make the sheets. Of course, I could make them any size because it is the method that matters. If you are wondering why it is because I want to make Cheung Fun from the sheets. If length becomes a problem, I can live with 7" long noodles. Rice noodles are steamed, but how can I get this Konjac mixture to spread out smooth and very thin? Will it need to be steamed until set and then boiled? I have never made these and decided I would see if it had been done from glucomannan powder and found your videos. Genius!
i made it a few times and i never had any tensile strength and it fell apart mostly or turned into one noodle in the pot. tried stirring right anyway, tried letting it sti like in the video. i had pink salt, is that why i don have tensile strength? i need the pickling lime?
Thank you so much for this. Konjac noodles are hard to get during lockdown and are expensive. The powder is much more accessible - and I've read that baking soda (bi carb) can be used instead of pickling lime (but I see you've dealt with this already).
I was on monthly delivery from the noodle place...miracle noodle....the price jumped incredibly...So, I've used konjac flour mixed into juices...I'm using it for the soluble fiber, medicinally. But, I will burn off my 'points' and make my own noodles when I feel like it! 1/2 tsp ( 2 grams) give you about half of the 4 grams a day you need to help with cholesterol absorption in the gut!
Hi, i have been trying to find how to make them at home for the longest time. The reason why? BOBA! I love boba but i realized that the regular kind isnt the healthiest. I ended up getting these “crystal boba/agaragar boba” from boba stores as a way to cut back on carbs. I was wondering if theres any way to make shirataki “dough” into small balls like letting the dough set longer and maybe i can just cut them into boba sized balls manually. Also i was wondering how much the video recipe yields to know how much cheaper it is than buying from miracle noodle. I checked that miracle noodle angel hair is about $37 for 70oz/4.38 pounds and that the GM powder brand youre using is about 1 pound. I was wondering if all that GM powder was used to make angel hair, would it end up being more than 4.38 pounds?
Check out my newest video showing my kelp noodles recipe. If you used juice instead of water and kelp powder and then drop the gel into the calcium bath rather than making continuous noodles, I think that will make some wonderful boba-style spheres. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0FarjeIGb34.html&ab_channel=WhiteCat
Thanks so much for these konjac recipes. This is so simple, and incredibly cheaper than buying these noodles commercially. But I would love some tips on how to make them in larger quantities and storing them. Can you enlighten me (us)?
can you help where to find the konijac powdwer brand you used, the 2 brands you used is herbal island and konjac food glucomannan on amazon both not current unavailable, so where else to find, please help.
I'm a total newbie with this, but I hope you might have some insights? Is there a way to "dye" these so they look more like traditional pasta? The whiteness/translucency still puts me off... And, I'd really like to figure out how to use this to make a spring roll wrapper (like rice paper). Any ideas?
@Tham Winyen Hi there! Yes. If you do not add pickling lime, which raises the pH of the water, the glucomannan will not form a firm gel, and all you will have is gravy.
Hi! Thanks for this amazingly helpful tutorial video. But I've failed 10 times already because it's impossible to get pickling lime in France and had to use other ingredients (baking powder/limewater). The closest to pickling lime I could find is limewater and I have no idea how to tweak your recipe to succeed :( Any idea?
@Lorena Lee Hey there! Did you have a chance to watch my video on "can't find pickling lime?" ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--ffEiXdAyNY.html Have you seen my video on how to make shirataki noodles using soda ash: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-dm53ramvRr8.html To make soda ash (aka washing soda) at home using baking soda, watch this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--ffEiXdAyNY.html
Just wondering why don't you need to dry fry these and can just eat them straight away? Isn't it better to dry fry? Thanks! Also how long do you need to boil for (is it the 5-10 mins you advised? or less) if you plan on not eating it that day but storing it in the fridge, and then on the day you want to eat it, boiling it for 2-3 minutes when you want to eat it (like what you have to do with the supermarket packaged konjac noodles)?
@Vlada Snejana Hello! This gel-like dough does not act like regular pasta dough so please do not put it into the traditional pasta rolling machine. I would suggest pressing the dough into a rectangular plastic container (konnyaku/yam cake style), letting it sit until set, and then cutting it into strips. Of note, a visitor to this channel left a comment that they had made fettuccine-style shirataki by pouring the dough onto a flat surface, letting it firm up, and then cutting it into strips. I have no clue how she got the dough to "pour" but I can only assume it was right after the initial whisking, when the ingredients had not begun to set up yet. If you choose to experiment with this and have any luck, let us know so everyone can benefit from your experiments. Thanks!
I have some glucomannan powder I bought from Nuts.com for thickening food, never thought making noodles could be this easy! Quick question, could you use canned beef or chicken stock in place of the water or would that not work with the pickling lime? Thanks!
@Pansy Limes Hello there! I have experimented with adding a lot of different flavorings to the noodle mix, and they just get swallowed up by the glucomannan. It is simply a waste of money to put good flavorings inside the noodle recipe because they either do not shine through or end up tasting strange. Because of that, I always tell people to just concentrate on making flavorful sauces to put on top of the noodles. Hope that helps. :)
Hi, I made it with a potato ricer, a question, my noodles become yellow and smell too much of pickling lime, help me please. what can I do? thanks, Nydia
Hi Nydia! The discoloration comes from using tap water with high mineral content. Try using filtered water for both boiling and in the recipe mix. The pickling lime reacts to the minerals inside your water source. If changing out the water source does not help, try boiling the noodles for a longer time and changing out the boiling water for fresh, then boiling some more. Hope that helps.
Can you do the oat fiber and glucomman noodles by combining all the Dry ingredients like you did here or does the oat fiber need to sit longer to absorb all the water?
Here is what I found regarding soaking the oat fiber first. I believe it is necessary only if you are not going to eat them right away and will be storing them in the refrigerator in water. However, if you are going to eat them right away, it should be just fine if you do not soak the oat fiber first. I found that when I did not soak the fiber, they stuck together much more than usual when in the pot of boiling water. They also got a slimey texture after being stored in water in the refrigerator. Not very pleasant. The ones where I soaked the oat fiber in the water first before adding the GM powder and pickling lime did not have any of those issues.
Hi Noah Michael Levine. You're welcome! I usually tell visitors 2 weeks, but also suggest that if they need to store them longer to change the water every week or two and keep monitoring them for texture changes.
@ White Cat pleasewould you be able to send the links where did you buy your konjac powder and pasta press from? I searched and cannot find and want exactly the same as yours. TIA
Hi 👋 I didn't get something . Did you dry mix GM and lime together before mixing with water? If yes , it is not like your previous video that you separately added them to water. My other question , have you ever tried to add starch to your recipe?
My original videos from 2013 were made when I first started experimenting with the recipe. It was difficult to replicate so I upgraded to a more streamlined way to make the noodles. I am working on some new recipes I have yet to publish (planning a cookbook) and I think one has some cornstarch in it.
@Torjie Sweeten Hi there! Yes, that is true. Over the years, I have tried to simplify the processing method by reducing the "variables" to making the noodles successfully. Even though they still work just fine, my original methods were quite "clunky" and involved specific heating, timing, testing, mixing, etc. With my most recent method, it is basically whisk, extrude, and boil.
@@WhiteCatShirataki I hope I have more success with this method. My last effort turned out clumpy & wasnt smooth enough to extrude. I ran it over the cheese grater though and made rice!
@@torjiesweeten3482 Where there's a will, there's a way! You worked around your problem quite nicely. When the dough gets too hard for me too, I press it into a rectangular container and make the konnyaku (yam cake) version which can be cut however you want. See cookpad.com for konnyaku recipes!
@Anna Baehring This is a very popular question. Please see the video I just uploaded on this topic: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-9cO52i0PztI.html
So, the mixture no longer needs to be microwave for about 4 minutes to get to 115-120F, then allowed to cool down to 90F before placing it in an extruder?
Hi Tony Tsai! I have made shirataki noodles using a few different methods. They all work well. It's just that the older methods (which used heat) were time consuming and had a lot of variables to get right. The newest method eliminates the need for heat, which makes it really easy and quick to produce the noodles.
White Cat you are awesome. I am sure most that have viewed your videos will agree that we truly appreciate your ongoing efforts to refine and perfect DIY shirataki noodles and share your knowledge. 👍
Nothing. Try using filtered water in the mix and when boiling. The color change is due to chemical reaction between the pickling lime and minerals in your water.
No. I have tried adding many different flavorings, and the glucomannan envelops and blunts the flavor so the additional ingredient ends up being a waste of money.
Hello there! I have not personally used the ricer to make shirataki rice because I thought it would be too tedious. I made a video showing some easy methods I found to make a rice version. Make the noodles first and then use one of the methods shown in this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zfmsybyGihg.html
Hi Li Yoke Ho! Please forgive the late reply. The creation of shirataki noodles is simply a chemical reaction. When glucomannan powder is mixed with a high-pH liquid, it forms a firm, thermo-irreversible gel. Without the high-pH, you would simply create a thick gravy. The pickling lime is what increases the pH of the water. If you have not seen my "pickling lime" video, you can watch it here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-9cO52i0PztI.html With regard to storing the noodles, it is best to keep them submerged in fresh water in the refrigerator. I typically tell my viewers that the noodles will last at least 2 weeks if stored this way. However, I have had them last longer than that if the water gets changed out with more fresh water.
@hashem al harby Hi there! You are definitely ambitious! :) As a safeguard, with the plain shirataki noodles, I usually say you can store them in water, in the refrigerator, for up to 2 weeks. They would probably be okay longer than that, but feel free to experiment with your particular situation. Take a couple noodles out of the batch and put them in a separate baggie with water. Let them sit in your refrigerator and test them each week by pinching them. I would not use them if they lose their "springy" texture and come apart really easily when pinched. For the shirataki noodles that have added ingredients in the recipe, I would advise no longer than 2 weeks. If you want to experiment with those, do the above test but also add a visual test for any typical signs of spoilage (aka, mold, etc.).
@@hashim7383 Hello again! Sorry for the late reply. Have you seen my video on how to make oat shirataki noodles? If not, check it out here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-H65BC-It8zE.html
I used the original recipe. I couldn't get the slurry thick enough to form the noodles once I put them through the press. Help! What did I do wrong? What should I be doing? Thanks
@bob jaxon Hi Bob. Did I answer this? Sometimes YT deletes things... Anyways, it's tough to diagnose based upon a comment so I will just throw some ideas out here and you can determine what might have been the problem. The original recipe from years ago (if that is the recipe you used) was based on heating up the mixture first before putting it through the pasta press. This new recipe does not require that step. The old and new recipes also have different amounts for each ingredient. It could also be the GM powder causing the problem. In one video, I did a comparison between GM powders sold on Amazon and found there were big differences in some of them. One "organic" brand did not even have enough glucomannan inside it to make anything gel. Hopefully you figured things out long before I replied to this comment. If not, keep me updated on your findings and progress. Happy Holidays!
I tried this twice with different results. First time, I did have some lumping in the mix, but still put it thru the pasta press. It cam out like yours, but the boiling made it all clump together. Next time, I had no lumps, put it thru the press, and the noodles came out again, nice, then the boiling made them all break down. Any suggestions?
@Bill Blumka I will answer as if you are using the Konjac Foods brand of glucomannan powder. It is very possible you are not adding enough pickling lime. That would be the number one reason for noodles that dissolve. On another note, I had a viewer swear they followed the recipe exactly. After my follow-up reply, they confessed they had used something else besides pickling lime.
Mine failed too 😭. It broke up in the pot of boiling water. In desperation I added some pickling lime to the water, and then it blossomed into cauliflower like chunks lol. I cooked it for a while, then drained and rinsed. I cut the bigger chunks with a scissors, and used it in my recipe. It was still delicious and filling. But I want NOODLES! P.S. I used the recipe with oat fibre.
Trying this myself, but not getting as thick of a gel as you get. Used extra pickling lime, so I know the water is alkaline enough, and 2T of the konjac powder...and the container says it is pure konjac, so I know this is not a case of the product having some sort of filler in it. Will keep trying. One tip for you: Konjac is pronounced exactly like the brandy cognac. That is, the "j" in konjac is pronounced like a "y"....line "cone-yak".
I followed the same ratio but mine turned out very bumpy and uneven and had a yellow tint to them. It also took a while for mixture to thicken up? What could I be doing wrong? :(
@Kat L Hi Kat. Bumpy usually means it was mixed too long and/or got too hard before putting it into the pasta press. It could also mean the mixture did not get whisked together well when the GM powder was added to the water and maybe had undissolved lumps. Those lumps would make it difficult to squeeze evenly through the tiny holes of the pasta press. The yellow tint is harmless and happens as a reaction to the water source you used. If it bothers you, try using filtered water and see if that helps. You could also try using a larger quantity of water when boiling or maybe try a change of water when boiling. Both options might help take some of the color out of the noodles.
Colleen -- Take a look at my video where I compared 6 glucomannan powder brands. I discovered that there is a lot of difference between brands. Each brand's product source is different. Plus, GM comes in many strength grades. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-HBPSQ25JdUg.html
Hello! After trying many types of flavoring, I came to the conclusion that it is a waste of money to add flavoring ingredients to the "dough" because the glucomannan aggressively envelops any added flavor. It is always best to rely on a flavorful sauce you put on top of the noodles.
@Chi Lam Hello! I have been seeing packaged shirataki noodles that have that as an ingredient, but I have not experimented with it yet. It's on the list of things to do though. :)
@Lapis Lazuli Hello! In one of my first videos, my recipe used 1-1/2 Tablespoons of GM powder, and that recipe make 1 pound (16 oz) of noodles. See the 5:29 mark of one of my first videos where I did the math (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-f1WfqdViceQ.html&ab_channel=WhiteCat). Using that original recipe, a 500-gram bag made around 34 batches (34 pounds).
@Falcon Elaris Hey! After squirting the noodles into the water, I always stir them around about 10 to 20 seconds. The hot water helps them firm up. However, if they continue to be sticky after that, maybe the mixture needs to be whisked a bit longer before it gets put into the pasta press, so the glucomannan bonds get a bit stronger. Trial and error will help you figure out what firmness to stop at when whisking. You'll learn to spot when it is going to be too hard to squirt through whatever type of noodle press you are using.
Hi Documentarygirl. I usually tell people 2 weeks. However, if kept submerged in water and changing the water every couple weeks, they should last for much longer.
💕💕💕HELP💕💕💕 HI TERESA! THE LINK TO THE STAINLESS STEEL RICER YOU USE NO LONGER WORKS IN ANY VIDEO. WILL YOU TELL US WHAT KIND YOU ARE USING IN THE VIDEO SO MYSELF AND OTHERS CAN PURCHASE ONE. I HAVE POWDER AND HAD BOUGHT THE WHITE, PLASTIC ONE YOU HAD BUT I STRUGGLE WITH IT. ANXIOUS TO MAKE NOODLES. HOPE TO HEAR FROM YOU SOON 😁
Hello. If you used the ingredients and amounts shown in the video, the only real variable would be the mixing time. You might not have mixed it long enough before putting it into the pasta press. It should be a bit firm and not sticky when touched with your fingers.
Hey Elia! This usually happens as a reaction between the pickling lime and certain minerals in a person's water. It is completely harmless. Suggestion 1: Boil 5-10 minutes, rinse, and then boil another 5-10 minutes in a fresh pot of water. Suggestion 2: Try using filtered water in the recipe and when boiling. Hopefully one or both of these will help tone down or eliminate the discoloration.
Is there a substitute for the pickling lime? It has been proven as dangerous to ingest - there have been cases of people getting sick from using it in recipes.
FYI... not a dig on your recipe, because as far as shiritaki noodles go, you nailed it... but just wondered if you ve tried adding and egg or coconut flour to de- rubberized them?
@@michellejason2008 Hey Michelle! I totally understand. Did you try the new recipe in this video and still feel that way? This new recipe and method are different from my old ones. In addition to the plain shirataki noodles shown in this video, I will be creating and posting videos to replace my other old recipes for Oat Shirataki Noodles and Tofu Shirataki noodles. Otherwise, I also have a bunch of new recipes. In those, I do include other ingredients which make the noodles incredible. Those will be found only in a recipe book/offer that I plan to start selling in the next 2-3 months.
White Cat awesome! I haven’t tried your knew recipe, but will give it a try!! Also! Can’t wait for your book🙌. Honestly feel us carb free peeps need it!
I added 1 Tbsp of wheat flour and 1 Tbsp of potato starch into 1 cup of water and 1/8 tsp pickling lime. Whip them up then add 1 Tbsp of glucomannan, best done with a blender. Wait for 10 minutes for the mixture to set before press. The texture and mouthfeel is comparable to rice noodle. Not supper low carb, but it improves the texture so much. The noodles also are coated with soy sauce very well in stir fry recipe.
Try using filtered water in the mix and when boiling. The color change is from the pickling lime reacting with the minerals in your water. Harmless but annoying.
@risunokairu Sorry for the late reply. No, these do not freeze well. Freezing cold temperatures break the bonds between the glucomannan and the liquid.
Juice from a lime is acidic and has a LOW pH of 2 to 3, so you cannot use lime juice in the mix. Pickling lime (calcium hydroxide), on the other hand, when added to water is alkaline and has a HIGH pH of around 12.4. On the pH scale, anything below 7 is considered acidic (low pH). 7 is considered neutral. Anything above 7 is considered alkaline (high pH). The acid mantle (protective layer) of a person's skin has a pH of around 5.5. If you put products on your skin that are not pH balanced for skin, your skin will have problems. Same with this recipe. If the pH is not right, the mix will have problems and won't gel properly.
Hi Linda. On a scale of 1 to 10, with 10 being exactly like the store-bought ones and 1 being not at all, they score a 1. Making your own shirataki noodles at home really makes that much of a difference. I getting ready to post a video showing some ways to "rice" the noodles, and I put them in another quick scramble, and I didn't even know they were there!!! However, I still got the same effect of not being able to eat the entire bowlful like I usually did when not incorporating the shirataki into the mix.
I'm a little confused...in your earlier videos you used 2 1/2 cups of water to the same amount of gluc, but now you used only one cup of water and half the pickling lime? I realize the method is different, but seems like you are more than halving the final outcome... the stuff is pricey for my meager budget so I'd like the greatest return. Any help would be appreciated. TIA
@@WhiteCatShirataki I'm a fan of easy too, just wondering how different the final product is with so much less water. I've not actually tried either recipe as I just ordered some gluc from Nuts.com. Ever tried that one?
@DJ Davis I have not had a reason to do that so I cannot say. Give it a try and report back. I can only assume you would have to work extra fast so that the second portion of the dough does not get too firm for extraction through the pasta press. If you chose to make konnyaku (yam cake) by putting the dough into a plastic rectangular dish, you would not have to worry about the dough getting too firm.
