Homemade Osmanthus Jelly: A Delicate Asian Dessert Experience

Ingredients

  • 10g dried osmanthus flowers
  • 500ml water
  • 100g rock sugar
  • 10g agar-agar powder
  • 50ml osmanthus syrup (optional)
  • Fresh osmanthus flowers for garnishing (optional)

Steps and instructions

  1. Rinse the dried osmanthus flowers under warm water briefly to remove any impurities. Set aside.
  2. In a small pot, add water and rock sugar. Heat over medium heat until the sugar is dissolved completely.
  3. Once the sugar is dissolved, add the rinsed osmanthus flowers and the agar-agar powder into the pot. Stir well to ensure the agar-agar powder is well mixed with the liquid.
  4. Turn the heat to low and let the mixture simmer for about 15 minutes. Make sure to stir occasionally to prevent the mixture from sticking to the bottom of the pot.
  5. Turn off the heat and strain the mixture through a fine mesh sieve into a measuring cup or a bowl. This is to remove the osmanthus flowers and any undissolved agar-agar powder. If using, add the osmanthus syrup into the mixture and stir well.
  6. Pour the strained mixture into jelly moulds or into a large dish. Let it cool to room temperature.
  7. Once the jelly is cool, transfer it to the refrigerator. Chill for at least 2 hours or until the jelly is set completely.
  8. If you poured the mixture into a large dish, cut the jelly into your desired shapes and sizes. Garnish with fresh osmanthus flowers if using.
  9. Serve the osmanthus jelly chilled. Enjoy!

Tools for making

Recipe variations

  • Adding sliced fresh fruits, such as strawberries or peaches, to the jelly mixture before chilling.
  • Replacing the osmanthus flowers with other edible flowers, such as rose petals or lavender.
  • Using honey or maple syrup instead of rock sugar for a different sweetener.
  • Adding a squeeze of lemon or lime juice to give the jelly a citrusy flavor.
  • Infusing the water with herbs, such as mint or chamomile, for added aromatic notes.
  • Using coconut water instead of plain water for a hint of coconut flavor.
  • Adding a splash of fruit juice, such as orange or pineapple juice, for a fruity twist.
  • Replacing the agar-agar powder with gelatin for a different texture.
  • Experimenting with different shapes and sizes of jelly moulds for presentation.
  • Adding a layer of creamy coconut milk or condensed milk on top of the set jelly for a layered effect.

Recipe overview

This osmanthus jelly recipe is a delightful treat that is both refreshing and aromatic. This elegant, vibrant jelly dessert is infused with the sweet, floral notes of osmanthus flowers, which are popular for their calming and soothing properties. With a few simple ingredients and steps, you'll be able to create this unique dessert that's perfect for serving after meals or during tea time. The aroma of osmanthus flowers combined with the light sweetness of rock sugar makes this jelly not overly sweet, but just right. Optional osmanthus syrup enhances the floral notes, and fresh osmanthus flowers can be used as a beautiful and edible garnish. Enjoy this osmanthus jelly chilled for a refreshing finish to any meal.

Common questions

  1. Can I use fresh osmanthus flowers instead of dried ones?
    Yes, you can use fresh osmanthus flowers instead of dried ones. However, the flavor might be slightly different, so adjust the amount according to your preference.
  2. Can I substitute agar-agar powder with gelatin?
    Yes, you can substitute agar-agar powder with gelatin. Follow the instructions on the gelatin package for the appropriate amount to use.
  3. Is osmanthus syrup necessary for this recipe?
    No, osmanthus syrup is optional. It adds an extra layer of osmanthus flavor and sweetness to the jelly, but the recipe will still work without it.
  4. How long will the osmanthus jelly last?
    The osmanthus jelly can be stored in the refrigerator for up to 3-4 days. Make sure to keep it covered or in an airtight container to maintain freshness.
  5. Can I use a different sweetener instead of rock sugar?
    Yes, you can use a different sweetener like granulated sugar or honey. Adjust the amount according to your desired level of sweetness.
  6. Can I add other fruits or flavors to the jelly?
    Yes, you can experiment with adding other fruits or flavors to the jelly. However, keep in mind that it may alter the texture and taste of the final result.

Serving dishes and utensils

  • Jelly moulds - These are used to shape the osmanthus jelly into various attractive designs.
  • Fine mesh sieve - This is used to strain the mixture and remove any solids or impurities.
  • Measuring cup or bowl - This is used to hold and pour the strained mixture before transferring it to the moulds or dish.
  • Knife - This is used to cut the jelly into desired shapes and sizes if it is poured into a large dish.
  • Refrigerator - This is needed to chill and set the osmanthus jelly completely.

Origin stories

Osmanthus jelly hails from the culturally rich and diverse land of China, where it is particularly popular during the Mid-Autumn Festival. This delicate, fragrant dessert is a symbol of the golden osmanthus flowers, or "kinmokusei" in Japanese, that bloom around the same time. The osmanthus flower is often associated with the moon, and in Chinese mythology, there is a tale of a rabbit who lives on the moon making an elixir of life, using these very flowers. Therefore, enjoying osmanthus jelly during the Mid-Autumn Festival is a nod to this beautiful legend, connecting people to the comforting glow of the moon and the timeless stories of their ancestors.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.