Chrysanthemum Tea Jelly
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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.
Similar Recipe: Osmanthus 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.
I was first introduced to this dessert when my friend Anemone made some for me to try. It was love at first bite … thanks for teaching me how to make it!
Jelly moulds and Konnyaku jelly powder I used (you can use any brand)
Chrysanthemum Tea Jelly Recipe
If you are not using pre-sweetened konnyaku mix as mentioned in this recipe, add appropriate amounts of sugar or rock sugar to taste.
Ingredients:
- 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)
Additional tool(s) needed
- jelly moulds
Directions:
- In a pot, add water and bring to a boil. When water is boiling, add chrysanthemum flowers and simmer for about 2 minutes.
- Turn off the stove, 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.
- Once the water is boiling, add konnyaku jelly powder. Stir until the powder is fully dissolved. Turn off the stove.
- 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.
Similar Recipe
– Osmanthus Jelly Recipe
– Chrysanthemum Tea Recipe