Saw a photo (http://yfrog.com/jbng0sj) posted by a fellow twitter, Victoria, on Osmanthus Jelly (桂花糕) and it looked very nice. Recalled that my secondary school friend mentioned that she would like to make that someday and so did a google on the dessert. Saw a couple of websites with easy-to-follow recipes with very nice photos of the dessert. Felt kind of excited about it and read on to see where to get the dried Osmanthus flowers. One of the authors bought hers from Hong Kong and so immediately sent a text message to my sis who is currently on vacation in Hong Kong to help get the flowers. Read the other website and that author said that she found the flowers in Yu Hua Guo Huo (裕华国货) in Chinatown selling at 100g for S$9.
Planned to get the flowers from Yu Hua sometime soon to make the jelly over the weekend. Emailed my friend, SWT, to remind her about tomorrow's movie date and suddenly had a thought. Asked her if she would like to have jelly as dinner tomorrow and she was equally excited about it. So decided to go to Yu Hua after work to get the Osmanthus flowers and on the way back, drop by the minimart to get the Konnyaku Jelly powder.
After work, took bus 970 to Chinatown area and headed to Yu Hua. Found the flowers on level 3 under the Tea Section on the counter and they were selling at 50g for S$9. Bought it and managed to get on bus 851 to head home. Went to the minimart and was disappointed that they were out of the small packet Konnyaku Jelly powder. Contemplating if I should just drop the idea of making the jelly or catch a bus to Bukit Merah Central to get from the NTUC.
While thinking and walking, bus 132 came along and hopped on it to Bukit Merah Central. Headed straight to the Baking Section and grabbed a packet of the powder, paid up and headed home. Showered, cooked rice for my lunch tomorrow and prepared the ingredients for the jelly.
 Dried Osmanthus Flowers and Red Man Konnyaku Jelly Powder |  |
Ingredients:
2.5 tsp dried osmanthus flowers
10g konnyaku jelly power
210g sugar
950ml water
2 tsp wolfberries, soaked for 20min till puffy
Method:
1. Bring water to a boil in a pot, lower heat, add osmanthus flowers and simmer for roughly 2mins
2. Add konnyaku jelly powder and sugar. Stir until powder and sugar are fully dissolved then off the flame
3. Add 2-4 wolfberries to each jelly mould, then pour the jelly solution to fill each mould
4. Let the jelly cool down a bit in room temperature and chill in fridge till the jelly is set
Introduction
These tiny golden-yellow (when in full bloom) flowers are not just pretty to look at, they are also well known for the superb sweet and pleasant fragrance they impart. There is a Chinese phrase “桂花香”(meaning the fragrance/aroma of osmanthus flowers) which is commonly used in Chinese literature and popular culture to describe sweet aroma or sweet things, both literally and abstractly. The aroma of the flowers is unbelievably distinctive and yet, gentle at the same time. These flowers are usually available for purchase in its dried form.
Common Uses
They are often used to make osmanthus tea (桂花茶) or Chinese desserts such as osmanthus jelly (桂花糕).
Names
Chinese (both simplified and traditional): 桂花
Mandarin Pinyin: guìhuā
Health Benefits & Properties
Some of the many health benefits include promoting beautiful skin, a balanced state of mind, digestion and detoxification. It is also known to relieve fatigue and improve appetite. You should consult a doctor for the suitability of consuming this ingredient if you are pregnant or have a special medical history.
Storage
Store flowers (sealed, in an air-tight vessel) in a cool, dry place (such as fridge or freezer section).
Recipe by Noob Cook - http://www.noobcook.com/osmanthus-jelly/
Osmanthus flower information by Noob Cook - http://ingredients.noobcook.com/osmanthus-flower/
----- edited on 9 November 2010 -----
Feedback from my group of tasters:
1. The osmanthus jelly was very frangrant and not too sweet.
10g konnyaku jelly power
210g sugar
950ml water
2 tsp wolfberries, soaked for 20min till puffy
Method:
1. Bring water to a boil in a pot, lower heat, add osmanthus flowers and simmer for roughly 2mins
2. Add konnyaku jelly powder and sugar. Stir until powder and sugar are fully dissolved then off the flame
3. Add 2-4 wolfberries to each jelly mould, then pour the jelly solution to fill each mould
4. Let the jelly cool down a bit in room temperature and chill in fridge till the jelly is set
Introduction
These tiny golden-yellow (when in full bloom) flowers are not just pretty to look at, they are also well known for the superb sweet and pleasant fragrance they impart. There is a Chinese phrase “桂花香”(meaning the fragrance/aroma of osmanthus flowers) which is commonly used in Chinese literature and popular culture to describe sweet aroma or sweet things, both literally and abstractly. The aroma of the flowers is unbelievably distinctive and yet, gentle at the same time. These flowers are usually available for purchase in its dried form.
Common Uses
They are often used to make osmanthus tea (桂花茶) or Chinese desserts such as osmanthus jelly (桂花糕).
Names
Chinese (both simplified and traditional): 桂花
Mandarin Pinyin: guìhuā
Health Benefits & Properties
Some of the many health benefits include promoting beautiful skin, a balanced state of mind, digestion and detoxification. It is also known to relieve fatigue and improve appetite. You should consult a doctor for the suitability of consuming this ingredient if you are pregnant or have a special medical history.
Storage
Store flowers (sealed, in an air-tight vessel) in a cool, dry place (such as fridge or freezer section).
Recipe by Noob Cook - http://www.noobcook.com/osmanthus-jelly/
Osmanthus flower information by Noob Cook - http://ingredients.noobcook.com/osmanthus-flower/
----- edited on 9 November 2010 -----
Feedback from my group of tasters:
1. The osmanthus jelly was very frangrant and not too sweet.
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