Osmanthus Jelly – 桂花糕

Osmanthus Jelly is healthy, delicious, and one of the super easy desserts to make at home! The osmanthus flower gives this dish a light scent and calming fragrance that’s simply soothing for an after-meal finish.

Our version of this simple dessert includes water chestnuts – just chop it well into the mix and you’ll get that nice additional crunch in your jelly that goes with the sweetness of the wolfberries. You can also use either konnyaku jelly powder or agar agar (depending on your preference!).

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  • Servings: 4

  • Time: 2 hr 10 min

  • Skill: Easy

Ingredients

  1. 1 pack konnyaku jelly powder (or agar agar)

  2. 1 litre water (adjust to type of jelly used)

  3. 200g sugar (adjust to type of jelly used)

  4. 5g osmanthus flowers

  5. 5g wolfberry

  6. 50g chopped water chestnuts

  7. 1 pack konnyaku jelly powder (or agar agar)

  8. 1 litre water (adjust to type of jelly used)

  9. 200g sugar (adjust to type of jelly used)

  10. 5g osmanthus flowers

  11. 5g wolfberry

  12. 50g chopped water chestnuts

Instructions

  1. Add 200g sugar to pot

  2. Add konnyaku jelly powder (without the malic acid)

  3. Add in 1 litre water

  4. Mix well then turn on the heat

  5. Add 5g osmanthus flowers and 5g wolfberry

  6. Continue to stir until the mixture thickens

  7. Once it boils turn heat to low

  8. Mix in 50g chopped water chestnuts

  9. Take mixture off the heat

  10. Add malic acid powder and mix well

  11. Scoop the mixture into moulds

  12. Let it cool down slightly and set

  13. Refrigerate for 2 hours

  14. Cover with tray and flip it over

  15. Remove jelly from mould and serve

  16. Add 200g sugar to pot

  17. Add konnyaku jelly powder (without the malic acid)

  18. Add in 1 litre water

  19. Mix well then turn on the heat

  20. Add 5g osmanthus flowers and 5g wolfberry

  21. Continue to stir until the mixture thickens

  22. Once it boils turn heat to low

  23. Mix in 50g chopped water chestnuts

  24. Take mixture off the heat

  25. Add malic acid powder and mix well

  26. Scoop the mixture into moulds

  27. Let it cool down slightly and set

  28. Refrigerate for 2 hours

  29. Cover with tray and flip it over

  30. Remove jelly from mould and serve