Osmanthus Coconut Jelly 椰汁桂花糕 Chinese New Year Desserts 新年年菜甜品 团圆饭甜品
Hey everyone, welcome back to another episode of g8stromania. Chinese new year is just around the corner and Reunion dinner must be close! To end off the annual reunion dinner with a bang, there is no better dessert than the osmanthus coconut jelly 椰汁桂花糕! This recipe is incredibly easy to make and requires the following ingredients:
Group A
9g osmanthus flowers
150g yellow rock sugar
500g water
26g fish gelatin
200ml cold water
Group B
330g coconut cream
100g caster sugar
24g fish gelatin
200ml cold water
Steps:
1. Bloom the fish gelatin powder in cold water for both groups
2. For group A, boil water and dissolve yellow rock sugar.
3. Turn off fire and add osmanthus flowers. Simmer 15 mins.
4. For group B, heat coconut cream at low heat and dissolve caster sugar.
5. For Group A and B, combine with the gelatin solution and mix well. Let it cool down.
6. Put 200ml of osmanthus jelly solution into tupperware.
7. Garnish with some osmanthus flower. Cover and freeze for 30 mins.
8. Slowly pour 160ml coconut jelly onto the hardened osmanthus jelly. Cover and freeze for 20 mins.
9. Repeat until 5 layers are formed.
10. Freeze longer after last layer is formed and it's best served cold.
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