Bouncy Osmanthus Konnyaku Jelly Balls - 桂花果冻

By WoonHeng · 60 min

Ingredients

Instructions

1. Rinse the dried osmanthus flowers. Bring 1 L of water to a boil, turn off the heat, add the flowers and let them steep for 10 minutes. Strain.
2. In the same water, add the rock sugar and the knotted pandan leaves. Bring to a boil and stir until the sugar dissolves.
3. Lower the heat. Add the konnyaku jelly powder gradually, a little at a time, whisking constantly until fully dissolved.
4. Cook until the mixture starts to thicken and no white dots remain, about 6 to 8 minutes.
5. Turn off the heat, add the lemon juice, then stir in the strained osmanthus.
6. Once slightly cooled, pour into moulds and let set at room temperature or in the refrigerator.

Summarized from WoonHeng's video. Watch it for the details.

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