Osmanthus Jelly桂花糕
A light and refreshing traditional Cantonese dessert made from fragrant osmanthus flowers suspended in a clear, sweet jelly. It offers a delicate floral aroma and a smooth, wobbly texture, perfect as a palate cleanser.
01Ingredients
- Dried Osmanthus flowers: 5g
- Agar-agar powder: 10g
- Rock sugar: 80g
- Water: 600ml
Nutrition (per serving)80kcal
- Protein0g
- Carbs20g
- Fat0g
Fiber 0 gSodium 5 mg
02Steps
- Briefly rinse the dried Osmanthus flowers and steep them in 100ml of hot water for 5 minutes to infuse their fragrance. Strain the flowers, reserving both the infused water and the flowers.
- In a medium saucepan, combine the remaining water and agar-agar powder. Heat over medium heat, stirring constantly until the agar-agar powder is completely dissolved.
- Add the rock sugar and the reserved osmanthus infused water to the saucepan. Continue stirring until the rock sugar is fully dissolved.
- Remove from heat and stir in the reserved steeped osmanthus flowers. Pour the mixture into desired molds.
- Let the jelly cool to room temperature, then refrigerate for at least 2 hours, or until completely set. Serve chilled.
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