← Nouns Cooking · Chinese

Ingredients

• 500 ml Water
• 2 tbsp Dried osmanthus flowers
• 1 tsp loose jasmine or green tea (optional)
• 4 g agar agar powder (2 level tsp)
• 60 g rock sugar or caster sugar
• 1½ tbsp Dried goji berries, rinsed and soaked for 5 min

Method

1. Bring the water to the boil, take it off the heat and add half the osmanthus and the tea, if using. Steep for 5 min, then strain into a clean pan.
2. Whisk in the agar powder and sugar and bring back to the boil, stirring, then simmer for 2 min so the agar dissolves completely.
3. Stir in the remaining osmanthus and the drained goji berries. Pour into a small rinsed tin or individual moulds.
4. Leave for 10 min, stirring once or twice so the flowers and berries stay suspended, then chill for at least 3 hours until firm.
5. Turn out, cut into diamonds or squares and serve chilled.

Tips

• Agar sets firmly at room temperature, so it works well in warm weather; gelatine gives a softer, wobblier jelly but is not vegetarian.
• Dried osmanthus is sold in small packets at Chinese grocers and tea shops.

Sources

Written in our own words after cross-checking these recipes:

Sift & Simmer Taste of Asian Food Christine's Recipes