Konjac Jelly with Fresh Osmanthus 桂花水晶糕

Last time when I made Osmanthus Jelly, I can only used store bought dried osmanthus. But this time I am fortunate to have some freshly picked flowers! Thanks to my friend Josephine Tse who has an osmanthus tree in her backyard.




上次當我做桂花馬蹄糕時, 是用市面上買到的乾桂花, 但今次有幸我可以用新鮮的花去做!多謝我的老友記Jospehine, 她家的後院有棵桂花樹。

a nice, tall and mature tree

photo taken by Josephine

Besides having fresh flowers, this time I use konjac powder. This combination is a perfect match. The transparency of the jelly showcase the delicate flowers vividly. A match made in heaven!  

除了有鲜花之外, 今次我選用了蒟蒻粉, 它做出來的糕晶瑩剔透, 更能顯出花朵的細緻, 真是絕配!

Ingredients: 

25g/2 tbsp konjac powder  蒟蒻粉

5 tbsp sugar  糖

1 1/2 cup water 水

2 tbsp fresh osmanthus flowers  新鮮桂花

1)  Wash flowers. Drain and set aside.

2)  Put konjac powder, sugar and water in a small pot and heat until it boils. Remove from heat and add the flowers.

3)  Put in a mold and let it cool. Refrigerate for an hour. Unmold and serve.

桂花用水洗一洗, 隔水。將蒟蒻粉, 糖及水放鍋內煲至滾, 熄火, 加入桂花, 倒入模內待冷再放雪柜約一小時便可食用。

Note:

The ratio of konjac powder, sugar and water can be adjusted according to your taste. More konjac powder and less water will give you a more solid jelly and jells up faster.

材料的份量及比例可隨個人口味調教。