What Does Jelly Cake Taste Like

Osmanthus jelly is one of the best desserts among the Hong Kong dim sum for a reason. It has an attractive, crystal-like translucent appearance studded with goji berries. This lightly scented jelly with the soothing taste of stone saccharide is the perfect dessert after a hearty meal of dim sums.

Let's get into the detail of how to brand the osmanthus jelly.

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(桂花糕 / osmanthus cake), a Hong Kong dessert with crystal-like translucent and studded with goji berries.

What is the osmanthus flower 桂花?

Osmanthus is an edible flower. Its petals have a unique flavor and are only slightly bitter, making information technology an platonic ingredient for desserts, tea, wine, and other culinary creations. According to traditional Chinese medicine, the osmanthus blossom is beneficial for lung health, removing thick phlegm, increasing saliva, improving pare appearance, detoxifying the trunk, and beneficial for lung health.

Osmanthus jelly is called gui hua gao / 桂花糕 in Chinese. Since the word 糕 is also meant cake, some people also interpret it equally osmanthus block. The osmanthus flower jelly with goji berries is different from some other dessert made with flour, and butter is as well referred to as osmanthus cake.

How to make osmanthus jelly

This recipe is relatively uncomplicated, preparing with dried osmanthus bloom, goji berries, and rock sugar. These items are bachelor in almost grocery shops, Chinese medical halls, and supermarkets in Hong Kong and Kuala Lumpur, where I currently live. I advise heading to the Chinese medical shops or whatsoever large Chinese grocery stores to look for these items if you live outside Asia.

1. Fix the osmanthus tea

Bring a pot of water to a eddy and measure 800ml / 3.4 US cup in a small pot.
Sprinkle the stale osmanthus blossom into the humid water and give them a few stirs. Embrace and leave information technology bated for near 25 minutes. Allow the stale osmanthus flower steep in the humid water. You will notice the dries flowers are floating on the surface initially but eventually slowly sink to the lesser.
Afterward 25 minutes, nigh of the osmanthus flowers have hydrated and sunk to the bottom. The flavour should have released into the water, forming an aromatic osmanthus tea. Yous volition also discover that the colour of the flowers starts to fade and get paler.
When near of the flowers have sunk, pour the osmanthus tea through a wire mesh strainer into a pot. Lightly printing the osmanthus flowers captured past the strainer to squeeze out the remaining tea, so discard the used flowers.

2. Dissolve the rock saccharide and gelatin

Chinese rock sugar has other names in English language: Chinese rock processed and Chinese sugar crystal. Information technology has a shape of a stone with a transparent to pale xanthous color, with a clear and neutral taste like to white granulate sugar.

Osmanthus flowers have a mellow and delicate flavor and does not overpower the gustatory modality, and therefore is ideal for making dessert. It also produces a translucent and shiny appearance on meat and is too the preferred choice of sugar in preparing Chinese stew meat.

Dissolve the rock saccharide

Add together the rock sugar to the filtered osmanthus tea.
Heat the tea over depression heat and stir information technology lightly to dissolve the stone carbohydrate.
One time the stone carbohydrate has completely dissolved, top upwardly the volume with h2o to i liter/ 4.2 United states cups.
The book is essential to ensure the jelly has the right firmness with the amount of gelatin in the recipe.
Fix bated the sweetened osmanthus tea to let it cools.
You can also add together some dear to enhance the flavor.

Dissolve the gelatin

Add the gelatin powder slowly into the tepid warm osmanthus tea, which will dissolve much faster than when information technology is cold.

Continue stirring while slowly adding it is the fastest mode to dissolve the powder. However, please do non add the gelatin to the hot osmanthus tea as heat can destroy the gelatin, and the osmanthus cake will not prepare when refrigerated. Ensure the gelatin dissolves thoroughly to ensure the osmanthus block has a clear, smooth, and translucent texture.

(桂花糕 / osmanthus cake), a Hong Kong dessert popular in the dim sum restarurant.

3. Feel up the mold in stages

At present prepare a mold of suitable size. Y'all can use a glassware, a cake pan or some small-scale jelly molds of your chosen shape.

I put the 7×7 inch mold in an ice bath to speed up the process. Y'all do not demand to practice that if you lot are not in a hurry to prepare the jelly.
You lot can pour all the osmanthus tea into the small mold. However, if you do that for the large ane, most of the goji berries will float to the top. As such, they volition not evenly distribute after information technology sets. A better style is to cascade the osmanthus tea into the mold in two to three batches.
Later adding half of the tea into the mold, sprinkle half of the goji berries and some stale osmanthus bloom into the osmanthus tea. Use a fork or chopstick to distribute the goji berries evenly,
Another critical step is to gently transfer the osmanthus tea to the mold to avoid creating bubbles, which may trap in the tea. You tin use the tip of a kitchen paper towel to break the bubbles easily.
Transfer it to the refrigerator and wait until information technology sets
After the first layer is firm enough, remove it from the refrigerator and repeat the same process. I unremarkably make 2 or three layers depending on the depth of the mold.

v. Unmold and serve

Unmold the osmanthus jelly afterwards it is set..

Here is an easy way to exercise it:

Run a sharp knife at the edges.
Identify the osmanthus block upended on a clean plastic chopping lath.
Place it nether running water for 20 seconds, or until the jelly driblet onto the chopping board past itself.
Wipe off the backlog h2o.
Remove the mold.

The jelly is ready to serve chilled, and is excellent with a cup of Chinese tea.

Tin can I use agar-agar or jelly pulverisation to substitute gelatin?

You can utilise either agar-agar, jelly powder, or gelatin to brand osmanthus blossom jelly. They are from dissimilar sources with slightly dissimilar firmness and texture.

Agar-agar is made of seaweed or algae. To use, but cook the agar-agar with some water and boil it. The texture of the jelly is more firm than gelatin.

Jelly is made of konnyaku or carrageenan seaweeds. Once set, information technology is visually giggly and has some chewy texture.

Gelatin is extracted from either cow or pig basic. Brand sure to check the source of the gelatin if yous are not eating pork. Gelatin can destroy by boiling water, so information technology is best to deliquesce in cold water or tepid water if you want it to dissolve faster. Its texture is the softest among agar-agar, jelly, and gelatin.

Agar-agar is more potent than gelatin in setting the jelly. Equally a general rule, 1 teaspoon of agar-agar pulverisation is about the strength of eight teaspoons of gelatin pulverisation. You can read more than about the differences here.

Other related Hong Kong desserts

If yous like dessert, please cheque out the following dessert recipes on this blog:

Mango pudding is a favorite dessert available in many Chinese restaurants. The texture of the only-fix gelatin is light equally a feather, full of mango flavor and melt-in-the-mouth.

You lot must be familiar with the Hong Kong egg tarts (蛋挞) if you similar Cantonese dim sum. Whilst the barbecue meat bun is the signature of the savory dim sum, the most lovable dessert will be none other than the Hong Kong egg tart. This article explains in detail how to arrive at home.

Turnip cake is crispy outside and notwithstanding tender, about melting in the mouth inside. It'south my favorite dessert on my dim sum spread.

Prep Time 30 minutes

Total Time 30 minutes

Ingredients

13 g dried osmanthus blossom (see notation)
15g Goji-berries
40g Gelatin
160g Rock Saccharide
20g dear
H2o summit-up to 1L

Instructions

Bring 800ml of h2o to a eddy. Sprinkle the dried osmanthus flower into the humid water.
Let the flower steep for 25 minutes. Remove the flower past pouring it through a wire mesh strainer.
Add the rock sugar. Heat the tea over depression oestrus to deliquesce the stone saccharide.
Once the rock sugar has completely dissolved, add more than water until the full book is one liter/ 4.2 United states cups. Let it cools.
Add the honey.
Dissolve the gelatin powder slowly into the tepid warm osmanthus tea.
Pour half of the tea into the mold, sprinkle one-half of the goji berries, and some dried osmanthus blossom into the osmanthus tea. Use the tip of the kitchen paper towel to suspension the bubbles, if any. Transfer it to the refrigerator and wait until it sets.
Afterwards the first layer is set, remove information technology from the fridge and repeat the same procedure to cease all the tea, goji berries, and osmanthus flower.
After the 2d layer is set, place the osmanthus block upended on a clean plastic chopping board.
Identify it nether running water until the jelly drop onto the chopping board by itself.
Remove the mold and cut it into pieces. Serve.

Notes

*Note: reserve one tbsp to sprinkle into the osmanthus tea while adding it to the mold.

Nutrition Information:

Yield:

Serving Size:

ane
Corporeality Per Serving: Calories: 36 Full Fat: 0g Saturated Fatty: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 7mg Carbohydrates: 8g Cobweb: 0g Sugar: 8g Protein: 2g

This information was provided and calculated past Nutritionix on 4/three/2021

Source: https://www.tasteasianfood.com/osmanthus-jelly/

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