Osmanthus jelly (桂花糕)
🧾 Ingredients (serves 4)
• 750 ml water
• 1 tbsp dried osmanthus flowers
• 1 tbsp goji berries (optional)
• 15 g rock sugar (or adjust to taste)
• 1 tbsp agar-agar powder (or 2½ tsp gelatin for softer texture)
Method
1. Prep the mango
◦ Peel and dice mangoes. Reserve 100g for garnish.
◦ Blend the rest into a smooth puree. Strain for silky texture.
2. Prep the goji berries
◦ Soak goji berries in warm water for 5 minutes.
◦ Drain and keep ready for garnish.
3. Activate the agar
◦ In a pot, mix 250 ml water, rock sugar, and agar-agar powder.
◦ Simmer until fully dissolved (2–3 minutes).
4. Combine
◦ Add strained osmanthus tea to the agar mixture. Stir gently.
◦ Simmer for 1 more minute to blend flavors.
5. Set
◦ Pour into molds or tray. Drop in goji berries and adjust flower placement.
◦ Let cool, then refrigerate for 1–2 hours until firm.
6. Serve
◦ Slice or unmold. Serve chilled for best texture and aroma.
💡 Tips
• Texture Control: More agar = firmer jelly. For a softer bite, reduce slightly or use gelatin.
• Flavor Boost: Add a splash of honey or osmanthus syrup for deeper floral notes.
• Creative Molds: Use koi fish, flower, or mooncake molds for festive presentation.
• Storage: Keeps well in the fridge for up to 3 days. Cover to prevent drying.
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