Bank Holiday Weekend II ~ Osmanthus & Coconut Jelly

Photo taken by Sei-Him Cheong

I have finally got all the photos & recipes sorted.

I mentioned the new silicone moulds I bought in my last post.

I was eager to try out the rose one to make elegant & gorgeous desserts.

I made osmanthus & coconut jelly, simple but yet tasty!

This is a simple version of traditional chinese osmanthus cake made of water chestnut flour.

Traditional chinese cakes or kuihs are often steamed rather than baked, so does the osmanthus cake.

I never try traditional osmanthus cake myself, so I can't tell which one is better but this tastes great.

I rarely make chinese cakes but my mother does so I often just eat & enjoy at home.

I never ask my mother for a recipe as I bet she will say just add this & that together then steam it.

She never measure any ingredient when she makes those chinese cakes, she just make & see if the consistency of the batter is right or not, if too hard, more water or if too runny, more flours.

See, that's why I never ask my mother for a recipe.

Recipe:

Osmanthus jelly:

1 tbsp dried osmanthus

150ml water

30g sugar

7g gelatine

In a pot, bring water to boil, add sugar & gelatine, stir until dissolved.

Turn off heating, add dried osmanthus, stir well.

Fill in the mould until half full, let the jelly cool down at room temperature then refrigerate to set.

Coconut jelly:

70g coconut milk

130ml hot water

20g whipping cream

30g sugar

10g gelatine

In a pot, bring water to boil, add sugar & gelatine, stir until dissolved.

Turn off heating, add coconut milk & whipping cream, stir gently until combined.

Let the jelly cool down a bit at room temperature, pour slowly on the chilled osmanthus jelly, refrigerate to set.

Variations:

Osmanthus can be replaced by other dried flowers or herbs such as chrysanthemum, jasmine, or as you like.