When water is added to konnyaku powder, it becomes like glue. If the konnyaku powder is baked, the water content is reduced and the kunyaku texture is lost. However, in the case of konnyaku, the konnyaku base is not baked and hardened, but rather alkali is added to the konnyaku base to harden it.
Alkali, for example, includes lime, sodium carbonate, and caustic soda. When added to the konjac base, such as glue, they have the property of hardening. The konjac base is filled with water, and the alkali causes it to harden to just the right degree.
This is the reason konnyaku is so soft and doughy.