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!


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。

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.


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

    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.


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