Chrysanthemum Goji Berry Jelly 菊花枸子果冻
This healthy refreshing Chrysanthemum Goji Berry Jelly has a sweet fragrance with the combination of dried chrysanthemum flowers, goji berries and red dates. It can be made ahead of time and best to serve chilled as an after meal dessert. To make the jelly cute looking and elegant like a white button in the center, just boil some coconut milk and fresh milk with agar agar powder and sugar. Then pour the white liquid in a mini muffin pan to set in the refrigerator. For boiling the chrysanthemum goji berry tea (with agar agar powder) is also very easy and quick, it can be done in less than 10 minutes. Then just combine the white button jelly and the nutritious tea together and let it sit in the refrigerator until when you’re ready to serve.
Chrysanthemum Goji Berry Jelly ~ can be made ahead of time and best to serve chilled as an after meal dessert.
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Chrysanthemum Goji Berry Jelly
Ingredients
- 100 ml coconut milk
- 100 ml fresh milk
- 40 g caster sugar
- 4 g agar agar powder (1.5 tsp) - or kanten powder
chrysanthemum goji berry jelly
- 800 ml water
- 20 g dried chrysanthemum flowers
- 1/2 tbsp goji berries
- 15 g red dates - cut to half
- 100 g rock sugar
- 6 g agar agar powder (2 tsp) - or kanten powder
Instructions
- Place coconut milk, fresh milk, sugar and agar agar powder in a small pot. Using a hand whisk to stir well mixture at low heat to boil. Keep stirring until the mixture for 2 about minutes and off heat and continue to stir for another minute.
- Pour milk liquid into mini muffin pan and place in the refrigerator to chill for later use.
- Rinse chrysanthemum flowers, goji berries and red dates together 2-3 times and strain. Then place them into pot with 800ml water to a boil and simmer at low heat with lid covered for 15 minutes.
- Strain chrysanthemum mixture through a sieve and keep 550ml liquid in the pot. Add rock sugar and agar agar powder, keep stirring until the sugar dissolved at medium heat for about two minutes, off heat. Continue stir chrysanthemum liquid for another minute.
- Remove milk jelly from muffin pan. Gently scratch the white jelly with a sharp knife. This will make the jellies stick together.
- Pour some chrysanthemum liquid in mould and place milk jelly in the center. Then fill up the mould with the remaining chrysanthemum liquid.
- Place the jelly mould back to the refrigerator and chill for a few hours or until when it is ready to serve.
- 100毫升 椰奶
- 100毫升 牛奶
- 40克 细砂糖
- 4克 菜燕粉 1.5茶匙 （可用寒天粉）
- 800毫升 水
- 20克 菊花干
- 1/2汤匙 枸纪
- 15克 红枣，切半
- 100克 冰糖
- 6克 菜燕粉 2茶匙 （可用寒天粉）
- 将椰奶，牛奶，细糖和菜燕粉放入小锅中，用小火及不停搅拌约2分钟至滚。熄火再继续搅拌1分钟。
- 将白液体倒入迷你玛芬盘中。收进冰箱冷藏，备用。
- 冲洗菊花干，枸纪和红枣2-3次，滤干。把混合物放进锅中，加入800毫升水煮滚。然后盖上盖用小火焖煮15分钟。
- 过滤菊花混合物，量出550毫升菊花水到锅中，加入冰糖及菜燕粉。用中小火不停搅拌约2分钟。熄火再继续搅拌1分钟即可。
- 从冰箱取出玛芬盘，挖出白果冻。用刀子在白果冻上轻刮几下，这样两者才会互相粘在起。
- 倒入少许菊花水到摸具里，放上白果冻，然后把剩余的菊花水倒满即可。
- 收进冰箱冷藏数小时即可享用。
Hello Ann, I’m excited to make this soon! What leaf did you use for the decor? It’s a nice pop of colour. Also, noting what Autumn asked below, what amount of dried longan would you recommend to add? Thank you!
Happy Chinese New Year Sally! The leaf in the pic was actually a plant in my garden. I placed it at the side, just for decoration. You can use about 10-15 pcs of dried longan but have to reduce the rock sugar to taste because dried longan is quite sweet.
Hi Ann, May I know how to make the bottom layer in darker colour like yours?
And is it okay to add in dried longan? Will the taste becomes weird together with coconut milk?
Hi Autumn, Actually the whole piece of jelly is in equal colour. The darker colour you saw is because of the lighting came from the top while photo shooting.
No worries about the coconut milk, the taste is not very strong but you can change all the white liquid to fresh milk. Just remember to pass the milk liquid through a sieve before pouring into mould as milk will cuddle a little after boiling. I think is also tastes better if you want to add the dried longan.