Coconut Milk Osmanthus Jelly

Typhoon Standby Signal No. I was hoisted since Monday. This typhoon Fengshen is currently about 200+km southeast of HK, and the weather has been terribly hot and humid day or night because of this typhoon.

Not wanting to bake anything today because of the hot weather, I chose to do some chilled jelly using Osmanthus fragrans or Gui Hua (桂花). Gui Hua, are really very tiny flowers but with a deliciously strong scent of ripen apricots. These tiny dried flowers can be infused into most type of green or dark tea leaves to create "Gui Hua Cha" which is very aromatic.

Besides its very aromatic fragrance, these tiny flowers has medicinal values. They are known to be able to release phlegm, alleviate cough, soothe painful joints and de-stress the body and mind.

The marriage of osmanthus and coconut milk produces an absolutely fragrant treat. The gelatin gives it a chewy and wobbly texture which is much more superior than using agar agar.





Ingredients: (5 cups of 115ml each)

Coconut Layer:
15g gelatin
50g sugar
200ml boiling water
135ml coconut milk

Osmanthus Layer:
15g gelatin
50g sugar
125ml boiling water
1.5 tsp osmanthus sugar
100ml cold water

Method:
Coconut Layer:
Mix gelatin and sugar well, add in boiling water and stir till gelatin and sugar dissolved. Stir in the coconut milk.

Osmanthus Layer:
Mix gelatin and sugar well, add in boiling water and stir till gelatin and sugar dissolved. Stir in the osmanthus sugar and cold water.

Assembling:
Pour a layer of osmanthus jelly into jelly cup, chill till a little set. Top it with a layer of coconut jelly. Alternate the layers till you finish the jelly solution. Make sure each layer is nearly set before you add in the next layer.

Reference: 小三看天下