Tuesday, November 27, 2012

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。







2 comments:

  1. Hi Phoebe,
    It is gorgeous and so pretty.Can I get fresh flower from your friend?
    Pat from Boston

    ReplyDelete
    Replies
    1. Hi Pat,
      I am afraid they would not be fresh any more by the time they get to Boston ! They turn brown the next day after picking from the tree.

      Delete

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