Osmanthus Jelly with Goji Berries桂花杞子糕
This refreshing Cantonese dessert features fragrant osmanthus flowers and sweet goji berries suspended in a delicate, clear jelly. It's a light and aromatic treat, perfect for cooling down.
01Ingredients
- 700 ml Water
- 100 g Rock Sugar
- 5 g Dried Osmanthus Flowers
- 10 g Goji Berries
- 10 g Agar-agar powder
Nutrition (per serving)78kcal
- Protein0.8g
- Carbs19.2g
- Fat0.2g
Fiber 0.5 gSodium 12 mg
02Steps
- Soak the goji berries in a small bowl of warm water for 5 minutes until softened. Drain and set aside.
- In a saucepan, bring water and rock sugar to a boil over medium heat, stirring until the sugar is fully dissolved.
- Gradually sprinkle the agar-agar powder into the boiling sugar solution, stirring continuously until it is completely dissolved and no lumps remain. Continue to simmer for 1-2 minutes.
- Remove the saucepan from heat. Add the dried osmanthus flowers and the drained goji berries to the mixture. Stir well to combine.
- Carefully pour the hot jelly mixture into individual molds or a large serving dish.
- Let the jelly cool down to room temperature, then refrigerate for at least 2 hours, or until completely set. Serve chilled.
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