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Osmanthus Jelly
Filed Under: 15-minute Recipes Asian Recipes Chinese Desserts Chinese New Year Recipes Chinese Recipes Desserts Recipes
Osmanthus Jelly Recipe
If you are not using pre-sweetened konnyaku jelly powder, add appropriate amounts of sugar to taste.
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 until puffy; drained
Tools
- jelly moulds
Directions:
- 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).
- Add konnyaku jelly powder. Stir until the powder is fully dissolved. Off the flame.
- 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 until the jelly is set.
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Wiffy, I could feel the coarse texture of the flowers in the jelly, which is not that palatable. Is this a norm?
that is not normal; are the flowers you use bigger than the ones in the photos? Try to use a bit less flowers and see if it helps.
Hi. Is there anyway to prevent the flowers and wolfberries from settling to the bottom of the jelly?
I’m guessing all the flowers/wolf berries float to the top, hence when you pop the jelly out of the mould it looks like it’s at the bottom? Is yes, you could try to fill a little mixture and refrigerate immediately to let a layer set, then pour more after!
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