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.

Nutrition (per serving)

Ingredients

• Dried Osmanthus flowers: 5g
• Agar-agar powder: 10g
• Rock sugar: 80g
• Water: 600ml

Steps

1. 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.
2. 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.
3. Add the rock sugar and the reserved osmanthus infused water to the saucepan. Continue stirring until the rock sugar is fully dissolved.
4. Remove from heat and stir in the reserved steeped osmanthus flowers. Pour the mixture into desired molds.
5. Let the jelly cool to room temperature, then refrigerate for at least 2 hours, or until completely set. Serve chilled.

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