{"id":14331,"date":"2011-07-10T10:35:32","date_gmt":"2011-07-10T02:35:32","guid":{"rendered":"http:\/\/www.chekyang.com\/musings\/?p=14331"},"modified":"2011-07-10T14:55:19","modified_gmt":"2011-07-10T06:55:19","slug":"re-entering-the-kitchen-osmanthus-wolfberry-konnyaku-jelly","status":"publish","type":"post","link":"https:\/\/www.chekyang.com\/musings\/2011\/07\/10\/re-entering-the-kitchen-osmanthus-wolfberry-konnyaku-jelly\/","title":{"rendered":"Re-entering the Kitchen: Osmanthus Wolfberry Konnyaku Jelly"},"content":{"rendered":"<p>We had a lovely <em>Osmanthus<\/em>-scented jelly-cum-aloe vera dessert at Imperial Treasure Restaurant some time ago and just recently I found those flowers sold at a local TCM store and bought them to try out some home-made dessert.<\/p>\n<figure id=\"attachment_14335\" aria-describedby=\"caption-attachment-14335\" style=\"width: 500px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-14335 \" title=\"OLYMPUS DIGITAL CAMERA\" src=\"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2011\/07\/osmanthus-wolfberry-konnyaku-jelly-1.jpg\" alt=\"\" width=\"500\" height=\"333\" srcset=\"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2011\/07\/osmanthus-wolfberry-konnyaku-jelly-1.jpg 500w, https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2011\/07\/osmanthus-wolfberry-konnyaku-jelly-1-300x199.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><figcaption id=\"caption-attachment-14335\" class=\"wp-caption-text\">&quot;...want jelly...&quot; - Hannah<\/figcaption><\/figure>\n<p>The recipe for this jelly was fuss-free until I realised an additional (&amp; inconvenient) step was necessary during cooking. The package of <em>Osmanthus <\/em>dried flowers I got has other undesirable bits of blackened plant parts and fine grains. This would affect the smoothness of the jelly. I want to separate the actual flowers from these unwanted materials and hence came up with an additional step (in red) for the recipe.<\/p>\n<p>Below is the original recipe taken from <a href=\"http:\/\/www.noobcook.com\/osmanthus-jelly\/\" target=\"_blank\">nookcook recipe blog<\/a> with my own notes in red.<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Ingredients<\/strong><\/span><em><strong> (Makes 16 jellies)<\/strong><br \/>\n<\/em><\/p>\n<ul>\n<li>Pre-sweetened konnyaku jelly powder (Red Man brand) &#8211; 125 g (1 pack contains 250 g powder, so I weigh out 125 g with my newly bought digital scale &#8211; hee hee)<\/li>\n<li> Water (according to the konnyaku jelly powder package instructions; mine requires 625 ml)<\/li>\n<li> Dried <em>Osmanthus<\/em> flowers \u6842\u82b1 (2 tsp &#8211; <span style=\"color: #800000;\">place in a bowl of water to pick out the yellow flowers with the tip of a fork in order to separate them from unwanted plant debris. Use only the yellow flowers for cooking.<\/span>)<\/li>\n<li> Wolfberries &#8211; 2 tsp, soaked in water till puffy (about 20 minutes)<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\"><strong>Method<\/strong><\/span><br \/>\n1) In a pot, add water and bring to a boil. When water is boiling, lower heat and then add the <em>Osmanthus <\/em>flowers. Simmer for a short few minutes (roughly 2 minutes).<br \/>\n2) Add konnyaku jelly powder. Stir until the powder is fully dissolved. Turn off the flame.<br \/>\n3) Add 2-3 wolfberries to each jelly mould, then use a ladle to scoop the jelly solution prepared in step 2 to fill each mould. Let the jelly cool down for a while at room temperature and then chill in fridge till the jelly is set.<\/p>\n<figure id=\"attachment_14337\" aria-describedby=\"caption-attachment-14337\" style=\"width: 500px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-14337\" title=\"OLYMPUS DIGITAL CAMERA\" src=\"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2011\/07\/osmanthus-wolfberry-konnyaku-jelly-4.jpg\" alt=\"\" width=\"500\" height=\"333\" srcset=\"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2011\/07\/osmanthus-wolfberry-konnyaku-jelly-4.jpg 500w, https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2011\/07\/osmanthus-wolfberry-konnyaku-jelly-4-300x199.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><figcaption id=\"caption-attachment-14337\" class=\"wp-caption-text\">Flower-flavoured Jellies<\/figcaption><\/figure>\n<p>The verdict? &#8220;&#8230;interesting taste&#8230;&#8221; says Yang. :) Hannah? She enjoyed the novelty of having a new dessert. (A word of caution when feeding young kids with Konnyaku jelly: do cut it into small portions for eating to avoid the danger of choking if the kid just swallow the whole thing.)<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We had a lovely Osmanthus-scented jelly-cum-aloe vera dessert at Imperial Treasure Restaurant some time ago and just recently I found those flowers sold at a local TCM store and bought them to try out some home-made dessert. The recipe for<\/p>\n<div class=\"entry-read-more\"><a class=\"read-more-link\" href=\"https:\/\/www.chekyang.com\/musings\/2011\/07\/10\/re-entering-the-kitchen-osmanthus-wolfberry-konnyaku-jelly\/\">Read More<span class=\"cleanwp-sr-only\">  Re-entering the Kitchen: Osmanthus Wolfberry Konnyaku Jelly<\/span><\/a><\/div>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,14],"tags":[],"class_list":["post-14331","post","type-post","status-publish","format-standard","hentry","category-at-home","category-recipes","wpcat-6-id","wpcat-14-id"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/posts\/14331","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/comments?post=14331"}],"version-history":[{"count":0,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/posts\/14331\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/media?parent=14331"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/categories?post=14331"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/tags?post=14331"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}