Wednesday, 26 August 2015

Osmanthus Jelly (桂花糕)

Osmanthus flowers has a lovely fragrance. Osmanthus jelly (桂花糕) usually served at dim sum restaurants is refreshing and pretty too. It is surprisingly easy to make at home. You can get osmanthus flowers from chinese medical hall.

Ingredient (serves 4)
1 box of konnyaku jelly powder (see note below)
2 tablespoons of osmanthus flowers
500ml water 
2 tablespoons of wolfberries, rinsed and drained
1. Give the flower petals a quick rinse if you find some impurities in it.

2. Add to 500ml water to a pot. Add the flower petals to the water and bring to a boil.
3. Strain the petals and pour the osmanthus infused water back into the pot. Add the pack of jelly powder. Stir to dissolve on low heat.
4. Remove from heat and fill up your jelly mould. Add wolfberries. Add some petals if you like. We don't really like to eat the petals, hence I only added few petals. 
5. Chill in fridge till set. It takes about 1 hour. Serve chilled.
Note : The jelly powder I have used contain sugar, hence no sugar is required. Depending on the type of jelly powder you are using, follow the instructions and the amount of water to use.

You can also add some chopped water chestnuts. Wash, peel and chop about 4 water chestnuts and add to the strained liquid before adding the jelly powder.