Easy Level:

Cook Time:

Servings:

4

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!).

Ingredients

Adjust Servings
US / Metric
0.00
pack
pack
Konnyaku jelly powder (or agar agar)
0.00
pack
pack
Konnyaku jelly powder (or agar agar)
0.00
litre
litre
Water (adjust to type of jelly used)
0.00
litre
litre
Water (adjust to type of jelly used)
0.00
g
g
Sugar (adjust to type of jelly used)
0.00
g
g
Sugar (adjust to type of jelly used)
0.00
g
g
Osmanthus flowers
0.00
g
g
Osmanthus flowers
0.00
g
g
Wolfberry
0.00
g
g
Wolfberry
0.00
g
g
Water chestnuts, chopped
0.00
g
g
Water chestnuts, chopped

Steps

1

Add sugar, jelly powder, and water into a pot.
Add sugar, jelly powder, and water into a pot.
Mark as completed

2

Mix well then turn on the heat. Continuously stirring.
Mix well then turn on the heat. Continuously stirring.
Mark as completed

3

Add in osmanthus flowers and wolfberry. Continue to stir until the mixture thickens
Add in osmanthus flowers and wolfberry. Continue to stir until the mixture thickens
Mark as completed

4

Once it boils turn heat to low and add in chopped water chestnuts.
Once it boils turn heat to low and add in chopped water chestnuts.
Mark as completed

5

Take mixture off the heat then add malic acid powder (from the jelly mixture packet) and mix well.
Take mixture off the heat then add malic acid powder (from the jelly mixture packet) and mix well.
Mark as completed

6

Scoop the mixture into moulds. Let it cool down slightly to set.
Scoop the mixture into moulds. Let it cool down slightly to set.
Mark as completed

7

Refrigerate for 2 hours.
Refrigerate for 2 hours.
Mark as completed

8

Cover with tray and flip it over. Remove jelly from mould and serve
Cover with tray and flip it over. Remove jelly from mould and serve
Mark as completed

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