I rarely make Chinese desserts but this jelly was so pretty I really wanted to try my hand at making it, especially since I had invited some friends to come over for a steamboat dinner and I wanted to serve a somewhat more Asian dessert after.
So I called Sharron, and she not only brought me a packet of jelly mix and some osmanthus flowers, she even lent me her jelly moulds!!!
This is a really easy dessert to make. To start, I boiled the osthamus flowers with red dates and goji berries. I confess – the pictures that you see in this post were from my second attempt. My first attempt was a total disaster because I had used way too much red dates and goji berries, resulting in a jelly that could not set properly. I basically threw most of that away. *GAH*
So, don’t be so greedy like I was!
After about 15 to 20 minutes, depending on how impatient you get, lower the heat and add the Konyaku jelly. Stir constantly for about 2-3 minutes, until all the powder had dissolved.
Then it was just a matter of pouring the jelly into the mould, and leaving it to set in the fridge.
And to turn it out before serving.
I was so thrilled nothing broke this time round I made the jelly again, using the fish moulds. This time, I added some pandan leaves and the flavour was even better!
Isn’t it just gorgeous???
- 1 pack Konnyaku jelly + Water (follow directions given on packet)
- 10 red dates
- 1/4 cup goji berries
- 1 teaspoon osthamus flowers
- A small bunch of pandan leaves, tied in a knot
- Boil osthamus flowers, goji berries and red dates in water for 15-20 minutes.
- Add konnyaku jelly powder and stir for 2-3 minutes until dissolved.
- Pour into jelly mould. Set in fridge, preferably over night.
- Turn jelly onto serving dish (by running a toothpick along the edges and flipping the mould over) before serving.