Yield
2
Prep Time
10mins
Cook Time
10mins
Difficulty Level
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Ingredients

  • 3 tbsps goji berries, soak in water to plump it up, discard water
  • 1 packet (10 g) konnyaku jelly powder
  • 200 g sugar
  • 950 ml water
  • 1½ tsps dried osmanthus flower, available in cake specialty shops
  • 300 ml capacity jelly moulds
01.

Divide goji berries between jelly moulds.

02.

Combine jelly powder with sugar. Fill a pot with water and add in jelly powder mixture. Stir for a minute, then cook over medium heat, stirring until it starts to boil.

03.

Add in osmanthus flower and continue to cook for a further 3 mins until mixture turns clear and a light golden colour.

04.

Spoon a thin layer of jelly mixture to cover goji berries. Leave to set for 2 to 3 mins. Fill each mould to the brim with the remaining jelly mixture. Chill in refrigerator. Best served chilled.

Photo: Robin Yong / Styling & Recipe: Cindy Koo

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