Mothers in the world unite! Happy Mother’s Day! Today’s recipe is dedicated to all the amazing mommies out there. Whichever age group you belong to, one thing we all have in common is we strive to keep ourselves healthy and vigor for our children and family, right?
So what is Osmanthus? The proper name is actually “Osmanthus Fragrans” aka Gui Hua /桂花.They are tiny, beautiful golden flowers found mainly in Eastern Asia. Osmanthus flowers are used mainly in Traditional Chinese Medicine (TCM) and some of the health benefits include supporting healthy respiratory system and lungs, reduce dampness in the body, aids in digestion, etc. Did I mention it promotes smooth and radiant complexion too?
Nowadays, you can easily find them in Chinese medical halls all over Singapore. I got mine from Hock Hua Tonic. If you are staying overseas, you should be able to find them in Asian grocery stores in Chinatown.
This osmanthus flower jelly with wolfberries recipe is super-duper easy to put together, yet full of healthy goodness. So children (mine included), there’s nothing better than to thank your mom, who led the noblest work a woman can do, with this nutritious dessert made straight from the heart.
2 tsp dried osmanthus fragrans (Gui Hua / 桂花)
2 tsp dried wolfberries – soaked in hot water for 15 mins, until puffy
1 packet Konnyaku Jelly Powder (there are a few different brands, feel free to use any you like)
Makes 2 jelly mould trays (16 pieces)
As per the instructions on the box of Jelly powder, add in the stated amount of water and bring to boil. (Mine was using 500 ml water, please adjust volume of osmanthus and wolfberries accordingly.)
Rinse the osmanthus and add into the boiling water.
Lower heat and let them infuse in the water for about 5 mins. At this point, you can choose to fish out all or some of the osmanthus flowers (I took out half of them) if you do not like to taste of the petals in the jelly.
Add the jelly powder into the pot and stir until dissolve. It should take no more than 5 mins. Turn off heat and pour the liquid jelly into the moulds.
Drop 2 – 3 wolfberries into each mould. Allow to cool for 15 mins before refrigerating the jelly for a few hours, until chilled.