Mix the konnyaku powder and caster sugar together. Mix well. Pour this mixture into water, stir and bring to boil. Switch off the flame once boiling. Keep stiring for 5 minutes, till the bubbles dissipate. Add citric or malic acid, liquid colouring and flavour into the solution. Stir well. Put pieces of fruits into the moulds and pour this konnyaku jelly mix into the moulds in 3 rounds, only filling up 1/3 of the mould at a time. Chill to set the jelly solution for 3 hours before serving.