Kwai Far Koh Jelly

By Sean Tan  ,

January 5, 2017

Kwai Far Koh Jelly 0 0 5 0
  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 2


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


1Divide goji berries between jelly moulds.

2Combine 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.

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

4Spoon 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