Skip to main content

Lemon Kumquat Osmanthus Jelly


Don't you think this look lovely?  A refreshing cooling dessert to beat the heat in this hot and hazy weather...... tangy and fragrant!







Recipe for Lemon Kumquat Osmanthus Jelly

    Ingredients

    • 250 ml Lemon Kumquat Vinigen
    • 1000 ml water
    • 1  Tbsp dried Osmanthus flowers
    Method
    1. Pour 1 packet of Konnyaku Jelly powder into a pot.
    2. Add 1 litre of water and 250 ml Lemon Kumquat Vinigen, mix well, keep stirring   and cook till free from lumps.  Once the mixture is boiling, turn to low heat, add in the Osmanthus flowers, stir well for another 3 minutes.  Turn off heat and add in the malic acid, stir till dissolved.
    3. Pour mixture into jelly moulds.  Allow  jelly to set  before placing into the refrigerator, preferably overnight.
    4. Serve chilled




Comments

  1. Cheah, The osmanthus jelly looks so beautiful and refreshing. Pretty clicks too :)

    ReplyDelete
    Replies
    1. Thank you, Ann! Yes they're indeed refreshing.

      Delete
  2. Simply too beautiful to eat, love the fragrant smell of osmanthus:)

    ReplyDelete
    Replies
    1. Yes, they look cute but then they're meant to be eaten and enjoyed :)

      Delete
  3. Hi Cheah
    Kumquat is one of my favourite fruit. And indeed having this jelly dessert in the hot weather sure to be cooling to our body. Are we able to buy this lemon kumquat vinigen here locally?

    ReplyDelete
  4. Ooo...I'm salivating rightnow. Your jelly look awesome.
    Hope you're going to have a great week ahead dear.
    Kristy

    ReplyDelete
    Replies
    1. Thank you, Kristy. Hope you enjoy your day too!

      Delete
  5. Cheah, your jelly looks so beautiful! What I need right now for my sore throat :)

    ReplyDelete
    Replies
    1. I hope this chilled dessert will help to give you some relief from your sore throat.

      Delete
  6. Not only is that Jelly stunning, I would imagine it sure is refreshing too, Cheah!

    I'm not familiar with Lemon Kumquat Vinigen but I sure wish I was!

    Thank you so much for sharing...

    ReplyDelete
  7. so pretty looking, the jelly and the little fork too!

    ReplyDelete
  8. Nice clicks ... sure a refreshing dessert for this hot weather.

    ReplyDelete
  9. Cheah, your osmanthus jelly looks ever so pretty!
    So are the photos!

    ReplyDelete
  10. Wow this is a great jelly dessert recipe. But it seems that I don't want to eat it anymore because of the lovely design. LOL. Thanks for sharing!

    ReplyDelete
  11. Hi, May I know is there any vegetarian desserts ?

    ReplyDelete
    Replies
    1. I think this is a vegetarian dessert. But need to look at the ingredients to confirm.

      Delete
  12. Thank you, this looks absolutely sumptuous! How much konnyaku and malic acid? sorry, unfamiliar with using these so don't want to experiment too much, no instinctual 'feel' for it. Hhave used agar agar before. Also when recipes say 'a packet', it's a bit vague, because the internet is a world wide resource, with many products available in different locations- better to use measurable quantities. ( a very American trait, I think they forget there are other nations and peoples in the world) But thank you I can't wait to try. (also thanks for anonymous option, I guard my internet privacy somewhat zealously)

    ReplyDelete
    Replies
    1. When we buy the Konnyaku jelly powder, it comes in a packet. Then follow the instructions at the back of the packet. You can hop over to this post to check out how the packet looks like. Hope this helps and thanks for dropping by my blog.
      http://cheah2009.blogspot.com/2011/07/coconut-konnyaku-jelly.html

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Gula Melaka Kuih Talam ~ 椰香打南糕

After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.






Gula Melaka Kuih Talam ~  椰香打南糕  

Ingredients (A)
150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B)  Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…