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Osmanthus jelly recipe
5 from 102 votes

Osmanthus jelly recipe

This Osmanthus jelly recipe uses osmanthus tea, wolfberries (goji berries), konnyaku powder, water, and sugar to create a fragrant and lightly sweet gelatinous dessert. The jelly captures floral osmanthus aroma and slight chewiness from konnyaku, combined with the subtle fruitiness of wolfberries. Preparing the jelly involves simmering the tea, then mixing in the konnyaku and sugar to form a smooth, stable gel once cooled.

Prep Time
5 mins
Cook Time
15 mins
Setting time
3 hrs
Servings: 10 people
Calories: 58 kcal
Course: Dessert, Snacks
Cuisine: Chinese

Ingredients

Making jelly with 1 litre of water
  • 0.35 oz osmanthus tea leaves (10g)
  • 0.7 oz Wolfberries Also known as goji berries. This is 20g. You can use more if you like, but don't go over 40g or the jelly will be too fibrous.
  • konnyaku powder Substitute: agar agar or gelatine (not vegan.) Amount as per back of your packet. If the amount of water required is not 1 litre, please adjust the rest of the ingredients accordingly. For example, if your packet only requires 500ml, please halve the rest of the ingredients used.)
  • 4 Cups water 1 litre. Please see above.
  • 5.3 oz sugar 150g, optional- only add if your konnyaku jelly packet does not already include sugar. Substitutes: Osmanthus syrup/ osmanthus sugar/ rock sugar/ a neutral honey, granulated white

Instructions

    Cup of Yum
  1. Rinse the woflberries then soak them in a bowl of hot water.
  2. Remove any hard and dark bits (leaves/ twigs) from the osmanthus flowers.
  3. Heat 1 litre of water in a pot. Whilst the water is heating, you may want to rinse the osmanthus flowers in a sieve. (This is an optional step as it removes dust but the wet flowers are difficult to get off the sieve!) When the water is almost boiling, add all the osmanthus flowers to the water. Let the osmanthus tea simmer for 5 minutes.
  4. Whilst the pot is simmering, mix the white sugar and konynyaku powder thoroughly. (Skip this step if using honey or rock sugar.)
  5. After 5 minutes, quickly add the konnyaku powder- sugar mixture (from the previous step) to the pot whilst whisking continuously. Bring the pot back to a boil before reducing the heat to a simmer. Whisk continuously and simmer for 3-4 minutes to get rid of any lumps. (This ensures that the jelly does not turn back into water after setting and that you don't have a lumpy jelly.)
  6. After the 3-4 minutes, add the goji berries. Do not pour the soaking water into the pot or it will affect the setting of the jelly- you can keep it for tea, stews or soups. Continue to simmer for 3 minutes.
  7. Pour the jelly into molds and allow to cool. Stir with a toothpick to ensure that the tea and wolfberries are dispersed evenly througout the jelly. When not too hot (you don't want to raise the temperature of your fridge), transfer to fridge to set for at least 3 hours (I usually leave it overnight)
  8. Alternatively: if you don't have fancy molds, just pour the jelly into a wide and shallow heat-proof container to set, then cut with a sharp knife or cookie cutters.

Notes

  • Simmer osmanthus flowers longer before straining to achieve a clearer, less fibrous jelly.
  • Konnyaku jelly can be a choking hazard for very young children and elderly; consider agar agar or gelatin as safer alternatives.

Nutrition Information

Calories 58kcal (3%) Carbohydrates 15g (5%) Protein 0.01g (0%) Fat 0.05g (0%) Sodium 5mg (0%) Potassium 2mg (0%) Sugar 15g (30%) Vitamin A 19IU (0%) Vitamin C 0.3mg (0%) Calcium 3mg (0%) Iron 0.02mg (0%)

Nutrition Facts

Serving: 10 people

Amount Per Serving

Calories 58

% Daily Value*

Calories 58kcal 3%
Carbohydrates 15g 5%
Protein 0.01g 0%
Fat 0.05g 0%
Sodium 5mg 0%
Potassium 2mg 0%
Sugar 15g 30%
Vitamin A 19IU 0%
Vitamin C 0.3mg 0%
Calcium 3mg 0%
Iron 0.02mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.