Osmanthus Flower Jelly 桂花糕
To celebrate Mid Autumn Festival we made this easy Chinese Osmanthus Flower Jelly 桂花糕, a traditional Chinese dessert sweet jelly filled with the colors of autumn and delicately scented with the ethereal and floral perfume of the wonderful osmanthus flower.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 oz agar agar strips 瓊脂 or agar powder, 13g
- 3/4 cup rock sugar 冰糖, 150g
- 5 1/2 cups water
- 2 tbsp dried osmanthus flowers 幹桂花
- 2 tbsp dried wolfberries 杞子
Instructions
- 1
Soak agar strips in cool water for 30 mins.
- 2
Drain agar strips and put in a large pot with the 5 1/2 cups of water. Simmer over low heat for 10-15 mins until agar strips completely melted.
- 3
Add in osmanthus and wolfberries. Let simmer another 2-3 mins, stirring occasionally.
- 4
At this point you can test how wobbly your jelly will be by spooning about a tbsp into a small bowl and letting it set in the fridge for a couple of mins. If the set jelly is too stiff for your liking add a bit more water. If jelly is too wobbly simmer a few more mins and retest.
- 5
When the jelly is to your liking, remove from heat and let cool in pot for 5 mins before spooning into your mold. Remember if you use silicon molds you need to have those molds on a tray of some kind before filling with jelly or you're never going to be able to move it without spilling everything out.
- 6
Let continue cooling in the molds at room temperature for 10 mins or until the jelly just starts to thicken.
- 7
Use a toothpick to stir up the osmanthus from the bottom of the mold where it has sunk. Repeat every couple of mins until the flowers stay suspended in the jelly.
- 8
Finish the cooling in the fridge.
- 9
To serve, unmold by twisting mold until the sides of jelly are detached. Or use a toothpick to loosen sides before sliding jelly out.