Osmanthus Jelly (桂花糕)
When I was vacationing in Hong Kong 2 weeks ago, one of my shopping missions (besides cheapy clothes and anime toys) was to buy some dried osmanthus flowers to bring back to Singapore. I had this dessert in mind when I bought the flowers. And this dessert was the first thing I made in the kitchen after my trip. I love the wonderful aroma of the flowers, which is unbelievably distinctive and yet, gentle at the same time. For more information, check out my article on osmanthus flower.
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The flowers are more readily available, fresher and cheaper in Hong Kong than in Singapore. At the store where I bought it, one tael (Chinese measurement, where 1 tael (一兩) =37.8g) of the flowers costs only HK$15. I bought quite a few packets back to store in my freezer. To find the flowers, determined me walked the whole stretch of “Dried Seafood Street” at Sheung Wan with my sister (she was also there on vacation so we met up for a day), and when my sister smelled how aromatic the flowers were when I was purchasing them, she also bought 2 packets (though she had no idea what to do with them hehe).
- 1 packet of pre-sweetened* konnyaku jelly powder (mine is 250g)
- water (according to the konnyaku jelly powder box instructions; mine requires 1250ml)
- dried osmanthus flowers 桂花 (1 to 1.5 tsp for every 400ml water)
- 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, lower heat and then add osmanthus flowers. Simmer for a short few minutes (roughly 2 minutes).
2. Add konnyaku jelly powder. Stir until the powder is fully dissolved. Off the flame.
4. Add 2-4 wolfberries to each jelly mould, then pour the jelly solution prepared in step 2 to fill each mould. Let the jelly cool down a bit in room temperature and chill in fridge till the jelly is set.
- Chrysanthemum Tea Jelly
- Ingredient: Osmanthus Flower
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