Osmanthus Jelly

In a large bowl filled with ice water, soak the gelatin in for 15 minutes.

Put a small bowl inside of a simmering water pot in low heat. Add sugar and let it dissolved first. Add 25 gram gelatin to the sugar water mixture. Mix well until fully dissolved.

In a jelly mold, put the Osmanthus in the bottom and add sugar water. Refrigerate for 30 minutes.

Enjoy!

Place a medium sized bowl inside a simmering pot of water on low heat, bring to simmer on low heat. Add milk, coconut milk, sugar and mix well until the sugar dissolves in the mixture. Set aside to cool.

Place another medium sized bowl inside of the simmering pot of water. Add water and preserved osmanthus, then mix well. Set aside to allow the mixture to cool down to room temperature.

In a medium sized glass container, pour in the osmanthus mixture to about 0.5 inch height. Then, pour in the coconut milk mixture on top of it. Repeat two more times and then refrigerate for 1 hour.

Cut the layered jelly into 2 by 2 inch squares to serve.

Enjoy!

According to the legend, during the Ming Dynasty, a man named Liu Jixiang in Xindu county created this delicious dessert with raw materials including glutinous rice flour, sugar and Sweet Osmanthus.   “Osmanthus” aka Gui Hua /桂花 are tiny, beautiful golden flowers found mainly in Eastern Asia. Osmanthus is known for its rich aroma, which proponents claim helps suppress appetite. Osmanthus flowers are used mainly in Traditional Chinese Medicine and some of the health benefits include aids in digestion, supporting healthy respiratory system and lungs, reduce dampness in the body, etc. The fragrance of osmanthus is truly sweet and delightful.