- 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
Divide goji berries between jelly moulds.
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.
Add in osmanthus flower and continue to cook for a further 3 mins until mixture turns clear and a light golden colour.
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