Sunday, March 19, 2017

Osmanthus Jelly

We had a gathering where we wanted to prepare some food. Taking into consideration the target audience in mind, which consisted mostly of people above 60 years old, with a number of young adults with their kids, we wanted to prepare something that was delicious, healthy and presentable.

After some googling, we decided on osmanthus jelly. The osmanthus jelly they sell in restaurants are exorbitant, once you know the cost of making this jelly.

The first task was to hunt down some osmanthus. Osmanthus is supposed to improve complexion and rich in antioxidants. We bought a bottle of osmanthus from Hockhua Tonic for $7 (60g).

The fragrance of the osmanthus hit us the moment we opened the bottle- it is a very delicate, sweet and subtle fragrance.

The reason why I used a glass tray instead of a konnyaku plastic tray was because people were worried that the plastic tray will melt. That said, we still managed to cut the jelly into pretty diamond shapes- just that it will wobble around when you plate it. 

Receipt modified from Noobcook and Misstamchiak:


1 packet of konnyaku jelly powder 
500 ml water (use the amount stated on the box)
2 tsp dried osmanthus flowers
2 tsp wolfberries soaked in water until puffy and drained 
Chia seeds soaked in water and drained 


1. In a pot, add water and bring to boil. Lower heat and add osmanthus flowers. Simmer for about 2-3 minutes.

2. Add konnyaku jelly powder. Stir until the powder is fully dissolved. Switch off the flame.

3. Pour the mixture into a jelly mould, or in my case a glass tray. Add about 2 to 4 wolfberries to each mould. 

4. Add chia seeds (which will give an added crunch) to the mixture. 

5. Let the jelly cool down in room temperature and chill in fridge until jelly is set. 

The jelly is inexpensive, healthy, presentable and a crowd pleaser. 


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