Skip to main content

Lemon Kumquat Osmanthus Jelly


Don't you think this look lovely?  A refreshing cooling dessert to beat the heat in this hot and hazy weather...... tangy and fragrant!







Recipe for Lemon Kumquat Osmanthus Jelly

    Ingredients

    • 250 ml Lemon Kumquat Vinigen
    • 1000 ml water
    • 1  Tbsp dried Osmanthus flowers
    Method
    1. Pour 1 packet of Konnyaku Jelly powder into a pot.
    2. Add 1 litre of water and 250 ml Lemon Kumquat Vinigen, mix well, keep stirring   and cook till free from lumps.  Once the mixture is boiling, turn to low heat, add in the Osmanthus flowers, stir well for another 3 minutes.  Turn off heat and add in the malic acid, stir till dissolved.
    3. Pour mixture into jelly moulds.  Allow  jelly to set  before placing into the refrigerator, preferably overnight.
    4. Serve chilled




Comments

  1. Cheah, The osmanthus jelly looks so beautiful and refreshing. Pretty clicks too :)

    ReplyDelete
    Replies
    1. Thank you, Ann! Yes they're indeed refreshing.

      Delete
  2. Simply too beautiful to eat, love the fragrant smell of osmanthus:)

    ReplyDelete
    Replies
    1. Yes, they look cute but then they're meant to be eaten and enjoyed :)

      Delete
  3. Hi Cheah
    Kumquat is one of my favourite fruit. And indeed having this jelly dessert in the hot weather sure to be cooling to our body. Are we able to buy this lemon kumquat vinigen here locally?

    ReplyDelete
  4. Ooo...I'm salivating rightnow. Your jelly look awesome.
    Hope you're going to have a great week ahead dear.
    Kristy

    ReplyDelete
    Replies
    1. Thank you, Kristy. Hope you enjoy your day too!

      Delete
  5. Cheah, your jelly looks so beautiful! What I need right now for my sore throat :)

    ReplyDelete
    Replies
    1. I hope this chilled dessert will help to give you some relief from your sore throat.

      Delete
  6. Not only is that Jelly stunning, I would imagine it sure is refreshing too, Cheah!

    I'm not familiar with Lemon Kumquat Vinigen but I sure wish I was!

    Thank you so much for sharing...

    ReplyDelete
  7. so pretty looking, the jelly and the little fork too!

    ReplyDelete
  8. Nice clicks ... sure a refreshing dessert for this hot weather.

    ReplyDelete
  9. Cheah, your osmanthus jelly looks ever so pretty!
    So are the photos!

    ReplyDelete
  10. Wow this is a great jelly dessert recipe. But it seems that I don't want to eat it anymore because of the lovely design. LOL. Thanks for sharing!

    ReplyDelete
  11. Hi, May I know is there any vegetarian desserts ?

    ReplyDelete
    Replies
    1. I think this is a vegetarian dessert. But need to look at the ingredients to confirm.

      Delete
  12. Thank you, this looks absolutely sumptuous! How much konnyaku and malic acid? sorry, unfamiliar with using these so don't want to experiment too much, no instinctual 'feel' for it. Hhave used agar agar before. Also when recipes say 'a packet', it's a bit vague, because the internet is a world wide resource, with many products available in different locations- better to use measurable quantities. ( a very American trait, I think they forget there are other nations and peoples in the world) But thank you I can't wait to try. (also thanks for anonymous option, I guard my internet privacy somewhat zealously)

    ReplyDelete
    Replies
    1. When we buy the Konnyaku jelly powder, it comes in a packet. Then follow the instructions at the back of the packet. You can hop over to this post to check out how the packet looks like. Hope this helps and thanks for dropping by my blog.
      http://cheah2009.blogspot.com/2011/07/coconut-konnyaku-jelly.html

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try.