Osmanthus Jelly with Wolfberries and Red Dates

The family loves ordering osmanthus jelly at Chinese restaurants and it's super pricey. This one from a certain Chinese restaurant in Singapore costs S$3.60++ for 3 pieces - daylight robbery!

$1.20++ per piece. Each is maximum 6cm X 6cm X 4cm large.

Last weekend, I decided to make my own and it's really easy. Way easier than making any cake or cookie. Try this yourself and you will never want to order from restaurants again. Have fun and share the jellies with your vegetarian friends too! :)

Recipe

Yield: 1 dish of jellies

Ingredients

1 pack konnyaku jelly powder (I used a 10g pack)

4 tsp dried osmanthus flowers
4 tsp wolfberries

5 red dates, deseeded
950ml water (please follow the konnyaku powder box's instructions if the amount is stated otherwise)

200g sugar (please follow the konnyaku powder box's instructions if the amount is stated otherwise)

Here's my pack's instructions, FYI:

Directions

1. In Bowl A, soak the wolfberries in 100ml water for 15 min.

2. After 15 min, drain the wolfberries. Keep the wolfberries and water separately aside.

3. In Bowl B, soak the dried osmanthus flowers and red dates in 400ml of water for at least 1 hour.

4. When the osmanthus & red dates are ready after 1 hour, bring 450ml of plain water (or whatever is the remaining amount of water stipulated by your konnayku box) to boil.

5. Lower the heat. Add Bowl A water (100ml) & Bowl B mixture (osmanthus flowers + red dates + the 400ml water) into the 450ml of boiling water. Simmer for about 3 min.

6. Gradually add the konnyaku jelly powder into the pot, stirring in between. Continue to stir until all the jelly powder/ white lumps are fully dissolved. This took me about 10 min.

7. Add in the sugar and continue to stir.

8. Meanwhile, prepare the ice tray/ mould by adding a few wolfberries to each mould.

9. When all the jelly powder and sugar have fully dissolved, scoop the mixture into your ice tray/ mould. Let the jelly cool down to room temperature and chill in fridge until the jelly is set.

Tip: Don't put this into the freezer. It's intuitive to put ice trays in the freezer, I know :p