Tuesday, November 6, 2012

Osmanthus Jelly 桂花馬蹄糕

I think this is my first time using flowers in food. The Chinese have a long history of using osmanthus to make dessert. If you watch Chinese dramas or movies, you will notice that it is one of the most popular desserts that are served to the royal families. It is most famous for its sweet and pleasant fragrance. It also has the properties to improve skin tone and complexion.

There are a few variations in making this jelly. Some recipes use gelatin while others use agar. I use water chestnut flour for a more chewy texture. You can choose according to your personal taste.



Ingredients to make a 9x4.5x2.5 loaf pan

250g water chestnut flour 馬蹄粉
400g rock sugar 冰糖
2 tbsp cornstarch 玉米粉
2 tbsp dried sweet osmanthus 乾桂花
5 1/4 cups water, divided 水

1)  Boil 4 cups of water with rock sugar. Add the dried osmanthus and let it simmer until the rock sugar has melted. Turn off the heat and cover for 10 minutes.
2)  Use 1 1/4 cups of water to dissolve the water chestnut flour and cornstarch.
3)  Turn the heat back on to low/medium. Add the dissolved batter in 4 additions, with constant stirring after each addition. Cook for about 2 minutes before another addition. It will become thicker after each addition.
4)  Pour the thick batter onto an oiled pan and steam for 30 minutes.
5)  Let it cool before taking out from the pan. Keep in room temperature or refrigerator for up to a few days.


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