In a pot, combine lychee water with konnyaku powder and sugar. Stir until the sugar and konnyaku powder has melted but do not bring it to boil. Add in diced lychee.

Mix konnyaku jelly powder with soy milk and sugar in a saucepan and bring it to simmer. Whisk until konnyaku powder has melted.

Lightly wet jelly mooncake mould with water and arrange edible flower in the mould with petals facing down.

Pour konnyaku lychee mixture into the mould, leaving 1 cm for soy milk konnyaku mixture. Let the top to be slightly set before pouring in soy milk konnyaku mixture and leave to set completely. Keep the jelly chilled until ready to serve.