osmanthus jelly with red dates and goji berries

My friend, Sharron, made this jelly using osmanthus (桂花), red dates (紅棗) and goji berries (枸杞). And when I saw a picture of this jelly, I was intrigued. It was so pretty!

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???

Osmanthus Jelly with Red Dates and Goji Berries
Serves 6
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  1. 1 pack Konnyaku jelly + Water (follow directions given on packet)
  2. 10 red dates
  3. 1/4 cup goji berries
  4. 1 teaspoon osthamus flowers
  5. A small bunch of pandan leaves, tied in a knot
  1. Boil osthamus flowers, goji berries and red dates in water for 15-20 minutes.
  2. Add konnyaku jelly powder and stir for 2-3 minutes until dissolved.
  3. Pour into jelly mould. Set in fridge, preferably over night.
  4. Turn jelly onto serving dish (by running a toothpick along the edges and flipping the mould over) before serving.
Adapted from Sharron Wee
Adapted from Sharron Wee
The Domestic Goddess Wannabe https://thedomesticgoddesswannabe.com/