Osmanthus Jelly (桂花糕)
Refreshing and healthy dessert: Osmanthus Flower Tea 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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Ingredient: Dried Osmanthus Flowers (桂花)
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).
Konnyaku Jelly Powder (Pre-sweetened type)
Jelly moulds I used
Ingredients
- 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 mouldsDirections
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.
Similar Recipe
- Chrysanthemum Tea Jelly
Related Article
- Ingredient: Osmanthus Flower
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{ 71 comments… read them below or add one }
they look really nice, i bet they taste good as well ^^
WOW! So pretty! Love the crystal clear color and very healthy too :)
look great… i may want to give it a try..
happy trying :)
oh, I intend to make it but still dunno how. thanks for your recipe. Great :X
have fun making it :)
Coincidentally, I just bought a packet of Osmanthus flower yesterday to make jelly…i shall try your recipe. Looks good!
May i check with you, where do u bought the Osmanthus flower ?
this looks so delicate and pretty!! I love the scent as well..thanks for the recipe :)
one of my favorite chinese dessert…especially for summer! very refreshing indeed!
I actually ate the dessert in HK, more common there… you can have unlimited ^^
I finally found dried osmanthus flower in New York and bought some as I wanted to make some jelly too.
I got to bookmark this recipe as I still have some dried osmanthus flower and konnyaku jelly powder in my fridge. Thanks for sharing! Nice presentation and lovely shots as always!
They are really very very very nice looking… so pretty …. I love them.
I love konnyaku jelly very much, love the chewy texture, but I can only get it online here…it tastes great with bubble tea too!
yum, bubble tea, another of my faves :)
I like using konyaku jelly as well beside agar-agar. In Winnipeg, I think we only get two brands of konyaku, one is from Singapore and another one is from Vietnam. If I have the Indonesian brand, it means I get it from Vancouver or online :)
I don’t even know where to get osmanthus flower in Singapore :O
Elegant and beautiful dessert jelly.
my article (at the bottom) mentioned where to get it in Sg :)
So healthy and refreshing, not to say beautiful too.
The jellies look cute!
very good looking jelly and I’m sure it taste good too.
i got to try this dessert when my uncle celebrated his birthday in Hong Kong… Thank you so much for the recipe! it is a must try!!!
Hope you like the results :)
Jelly with a twist on traditional flavours and look! I like that it contains no food colouring. :) Your jellies look exquisite.
I really want this pack of osmanthus flower. I’ve tried finding in Australia but never seem to be able to find it. Do you think they sell it in Singapore? Can you send me a pack to Australia? I’m not sure if they will quarantine it since you can’t send it dried seeds and flowers actually but I’m willing to try and pay for the postage….
I’ve emailed you :)
Healthy jelly! That’s what I love … The dried flowers are awesome! If I go with you then I will be like your sister, buying it and no clue what to do with them hahaha :D
yes buy first and figure out later to avoid regrets, hehe
The pictures prove that you have bought some good quality dried osmanthus. I have been thinking to make this lovely dessert for helping to calm the heat as well. Though I usually make this with agar-agar, I also add wolf berries.
Looks really good and reminds me that I have not made jelly for a long time now. Love the colours of this dessert.
You make the prettiest jellies……you really do! Glad you had fun on your trip and found some goodies to use in the kitchen. Oh, and is that a new punchi backdrop I see? :D *squeals*
yes isn’t it so punchi with the bright orange and polka dots? :D I have more of these backdrops hehe
So pretty! Had this in HK too, so yumm!
I have always like your taste of desserts and this one is no different! It’s fresh and light. Love how healthy this is in comparison to other cream laden desserts. A nice change!
I really want to rob you: now, tell me, where exactly can i find this xx flower…><
My children would really love this. They are crazy over konnyaku jelly.
The jellies are so pretty! This is a great use for dried flowers. Now I’m wondering about the flavor of osmanthus flowers.
Hope you have a chance to try it one day. It’s my fave edible flower :)
These jellos are so pretty! I’ve never had them before. Would definitely try making it.
I’ve not made this for a long time, thanks for th reminder.
I bought my flowers from Bee’s Brand in Singapore, can’t remember how much though. And I thought I rem seeing it in PH now too.
Where can I find Bee’s Brand? PH=Phoon Huat?
ur recipes are awesome but the hard things to find these indegrends in indian market , i too want to try my hand in ur yummie recipe but always find difficulties in finding right indegrends
aww sorry to hear that. maybe you can look for it at a Chinese grocery store or medical hall.
What perfect timing! I just rediscovered a love of osmanthus when I had lunch with a Taiwanese friend’s family. But instead of the dried flowers, his mom had a syrup supposedly only available from Taiwan. She used it to simply dress some fresh strawberries and it added this amazing floral flavor to them. Your jellies also look like a fantastic vehicle for osmanthus. I’ve never used konnyaku before, but it looks great.
dressing up the flowers with osmanthus syrup sounds easy and delicious, I must try it one day :)
Wiffy, the jellies are so pretty, I love konnyaku jelly!
I have two jelly moulds exactly like yours…..haven’t used them for a while though.
These jelly babies look so cute!
I must try this recipe. I had it once at a restaurant and love the taste. Thanks for sharing the recipe and I always love reading your blog.
thank you – that’s really kind of you. Happy cooking :)
They look lovely. And isn’t it great to travel and go shopping with purpose, and find what you seek. Glad for you and that your sis was eager to try it too
I was ecstatic to find it, especially when I was about to board the plane later that day :D
I often saw osmanthus jelly mentioned in hongkong TV series, which made me curious how it would taste. Hence I was so happy to find your recipe of this dessert on facebook :). The results look so beautiful with osmanthus flowers inside of the crystal jelly. I really want to try to make it, but it’s very difficult to get the ingredients here in Germany :(.
I can get the osmanthus flowers, but I don’t know how to get the konnyaku jelly powder. I could not find it in either chinese or japanese stores…
What can I use instead of konnyaku? Does Agaragar have a comparable consistence? Or what would you recommend instead?
if you can get osmanthus flowers it’s great! coz usually this is the ingredient that is hardest to find :)
you can definitely use agar agar instead. They have similar texture (but if I’m not wrong konnyaku is vegan while the other is not). The osmanthus jelly I ate in Hong Kong uses agar agar, it’s yummy :)
Hi,
I jsut tried this dessert last nite at Shangri-la and really wanted to make this. Thanks for sharing your recipe. For the wolfberries – there’s no boiling needed? just drop them into the jelly mould when we fill the mould with the liquid?
The one I ate yesterday had a tinge of organe after taste – do you know what’s added?
Hi, thanks for sharing this recipe :) I made this wonderful dessert with light osmanthus floral smell :)
I also added dried longan (soak in water to make puffy) to create the crunchiness while eating..
May I know how u keep the wolfberries nicely afloat?cos mine all sink to the bottom :( I tried filled the mould twice, end up “seperated” in the middle.
Thanks!
mayb u can leave e jelly in e mould to cool awhile til its in thicker state so u can push e berries in and it will not sink to e bottom.
Hi Wiffy,
I love your pictures! and thanks for posting this recipe- I’ve been searching for ages!
I got my osmanthus flowers at the Victoria Street Wholesale Centre (S$6/100g).
May I know where you got that konnyaku jelly powder and moulds from?
Thanks!
Pearl
konnyaku jelly powder – from NTUC or other supermarkets
moulds from Phoon Huat
Good luck, hope you like it.
Hello, I just want to ask do u add malic acid to it??
Hi … no, I didn’t.
Hi, can I ask y u didn’t add malic acid?? I thought if make jelly need to add malic acid?!
the konnyaku jelly powder I use (see photo above) is a premix, there is no need to add anything else. personally, I am not familiar with adding malic acid to make jelly.
so do i need to add?? Because my konnyaku jelly powder inside got one packet of malic acid…n it doesn’t say its premix…
should be… I googled and found out malic acid is to make the jelly solidify faster. Check out the packaging instructions…
Okay… And the packaging instruction say need to add malic acid so i just follow the instruction??
They look so pretty, Wiffy! :) I would love to try them sometime. Your pictures are beautiful and always have been, by the way!
Thanks Icecream Cone :)
Just to check do we need to rinse the osmanthus flower?
yes, better to rinse before use.
I was inspired by your blog and tried this today. But the flowers sink to the bottom of the jelly while the wolf berries sink to the bottom. How can I make them evenly distributed in the jelly?