Chrysanthemum Tea Jelly
This is a fun way to consume chrysanthemum tea … by eating it! It is really simple with a box of konnyaku jelly powder. Using brewed chrysanthemum tea instead of plain water, there is no artificial colouring or flavouring in this jelly. Chrysanthemum tea is known to be an excellent thirst quencher because of its “cooling” property which means it lowers body heat. This dessert is perfect for our tropical heat. This is a truly refreshing, healthy and yummy dessert.
Like Us on Facebook
Don’t Miss a Recipe!
Receive new recipes directly in your email box:
I was first introduced to this dessert when my friend Anemone made some for me to try. It was love at first bite and she taught me how to make it. Thanks girl!
- 1 packet of pre-sweetened* konnyaku jelly powder (mine is 120g)
- water (according to the konnyaku jelly powder box instructions; mine requires 550ml)
- dried chrysanthemum flowers 菊花/朵朵香 (20g for every 500ml water)
- 1 to 2 tsp wolfberries, soaked in water till puffy (about 20 minutes)
* If you’re not using pre-sweetened mix, add appropriate amounts of sugar to taste.
Additional tool(s) needed
- jelly moulds
1. In a pot, add water and bring to a boil. When water is boiling, add chrysanthemum flowers and simmer for a short few minutes (roughly 2 minutes).
2. Off the flame, take out the flowers and run the tea through a sieve. Return the chrysanthemum tea back to the pot and bring back to a boil.
3. Once water is boiling, add konnyaku jelly powder. Stir until the powder is fully dissolved. Off the flame.
4. Add 3-4 wolfberries to each jelly mould, then pour the jelly solution prepared in step 3 to fill each mould. Let the jelly cool down a bit in room temperature and chill in fridge till the jelly is set.