Osmanthus Wolfberry Jelly

Recipe

Ingredients
1 1/2tsp agar-agar powder
22g gelatin powder
70g sugar
600g water
1 1/2tbsp osmanthus syrup

8g wolfberry (soak in 2tbsp water for 5mins, discard water)

Steps:
1. Mix gelatine powder, agar-agar powder and sugar together.
2. Add in some water and mix well.
3. Pour in balance water, boil over medium fire till mixture dissolved.
4. Off fire add in osmanthus syrup and soaked wolfberry, mix well. (If you find that there are too much osmanthus flower in the jelly solution, scoop it away.)
5. Pour jelly solution into mould and set it aside to cool.
6. Once it cold, chill it in the fridge to set.

Strawberry Soda Cocktail Jelly

Recipe

Ingredients
Strawberry jelly layer:
2pkts 'Tortally' strawberry flavour jelly crystals
2tsp gelatine powder
500ml boiling water
300ml cold water

Soda jelly layer:
2cans 'F&N' Ice-cream soda (room temperature)
250ml water
90g sugar
50g gelatine powder
1tsp agar-agar powder

4-5 strawberry (diced)

Steps:
Strawberry jelly layer:
1. Mix jelly crystals with gelatine powder together.
2. Pour in boiling water and stir till jelly crystals and gelatine powder is totally dissolved.
3. Add in cold water and stir.
4. Fill 1/3 of the mould with the jelly syrup.
5. Chill in the fridge till set.

Soda jelly layer:
1. Mix gelatine powder, agar-agar powder and sugar together.
2. Add in water and mix well.
3. Boil till mixture dissolved.
4. Pour soda into gelatine syrup and mix well.
5. Set it aside for a while for the gases foam to subside or spoon away the gases foam.
6. Bring out strawberry jelly mould and fill in the soda jelly syrup.
7. Scatter the diced strawberry into the jelly.
8. Return it to the fridge and let it set.

Crystal Jelly Cup

I made this again for my younger son to bring to the kindergarten, Children's Day party. This time I made it into individual cup which is convenience for the children. The kids were delighted when they saw cups of colourful jelly. :)

Crystal Jelly Block

I made this jelly for my younger son to bring to his kindergarten class party.

Apple Kanten

Recipe from 'Chilled Desserts from the Japanese Kitchen'.

Recipe

Ingredients
1 large apple
2tbsp sugar
1tbsp lemon juice (I used 2tsp of lemon juice)
1 1/2cup peach juice (I replaced it with apple juice.)

4g kanten powder
1/2cup water

Steps:
1. Peel the apple skin, remove core and cut it into small cubes.
2. Put apple, sugar, lemon juice and apple juice into a saucepan.
3. Simmer over low heat until apple softened and the liquid has reduced.
4. Puree the apple mixture until smooth in a food processor, set aside to cool.
5. Pour water in a small saucepan and sprinkle the kanten powder into the water.
6. Simmer over low heat until powder dissolved, stirring constantly. (The kanten mixture should be smooth not lumpy or grainy and thicken like gel.)
7. Gradually add the kanten mixture into the apple puree and mix well until smooth.
8. Moisten the mould and pour apple kanten mixture into the mould.
9. Leave it to cool and chill in the fridge for 2 hours until set.

Ume Plum Konnyaku Jelly

Recipe

Ingredients
10g konnyaku jelly powder
190g sugar
950g water
3tbsp Ume Plum paste
adequate plum of your choice

Steps:
1. Mix jelly powder and sugar together and set aside.
2. Boil water, remove from stove and stir in the jelly powder mixture until dissolved.
3. Stir in the Ume Plum paste. (You may add more if you prefer a stronger taste.)
4. Pour into mould.
5. Leave it to about half set then drop the plum into the jelly.
6. Chill in the fridge until set and serve.

Crystal Marble Jelly

Raspberry Konnyaku Jelly

Recipe here

Honey Citron Tea Jelly

Recipe here

Raspberry Konnyaku Jelly

Recipe

Ingredients
10g konnyaku jelly powder
175g sugar
220g raspberry filling
740g water

Steps:
1. Mix jelly powder and sugar together and set aside.
2. Mix raspberry filling and water together.
3. Bring raspberry mixture to boil.
4. Remove from fire and stir in the jelly powder mixture until dissolved.
5. Pour into mould.
6. Leave to cool and chill in the fridge.

Honey Citron Tea Jelly

Honey Citron Tea has a sweetness of honey with a touch of tangy flavour. This is a light and refreshing beverage, best to enjoy a glass on a hot day. Thanks to my sister-in-law Irene 姐, who bought this for me.


Recipe

Boiled 190g of water with 1tsp of agar-agar powder and 2 1/2 tbsp of Honey Citron Tea syrup. Pour mixture into 6 moulds and drop each with an orange flavour egg yolk jelly. Chill and serve.