Chinese•healthy
Sour plum recipe: Vegan Chinese plum jelly (suanmei)
A perfect dessert after a heavy meal, or on a hot summer' day!
- Prep time
- 1 hr 5 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.4 oz Black Chinese preserved plum (wumei) (40g)
- 1.4 oz Dried Chinese hawthorn, briefly rinsed (40g) (Add more of this if you want a tarter drink)
- 4 C water (1 litre)
- Other optional ingredients: Chinese licorice (gan cao), Chinese dried tangerine peel (chen pi- can substitute with orange peel, making sure no white pith remains), hibiscus tea, osmanthus tea, roselle tea etc
- Gelling agent: either konnyaku powder or agar agar powder
- 1.4 oz White Granulated sugar, add to the konnyaku or agar agar powder and mix very well (40g)
Instructions
- 1
To make the Asian plum tea
- 2
To make the jelly with konjac powder- Use HOT plum tea
- 3
To make the jelly with agar agar powder- Use COOLED plum tea
- 4
Storage