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Thursday 19 May 2011

Osmanthus Jelly 桂花糕

Ah....... dessert again!  Whenever I watch ancient Chinese series, this dessert seems to be served out to the emperor or shown and eaten by the high class people only.  So I thought what is so special about this Osmanthus Jelly 桂花糕 ?    And out of curiosity and the taste of it, I try it out.

The Osmanthus Flower does bring out the fragrant to this jelly.   But unfortunate, I think I didn't cook it till it thicken up and the overall still wobbly!  A little disappointment. 

Osmanthus Flower

115gm chestnut powder
250ml water
120gm sugar
500ml water
1 Tbsp osmanthus
2 waterchestnut (cut into fine small cubes)

1. Mix water chestnut powder with water until no lumps are seen.
2. Bring 500ml water and sugar to a boil. Turn off the heat and put in osmanthus flowers to infuse for 2
3. Pour osmanthus infusion into (1). Return flour mixture to saucepan/pot and cook until it thickens.
4. Pour into a lightly oiled 7 inch pan. Steam over high heat for 10 minutes and medium heat for another 10
5. Cool down totally before slicing.