Chrysanthemum & Wolfberries Konnyaku Jelly 菊花枸杞子果冻

Herbal tea 凉茶 is a strict “no-no” beverage for my children. They detest the taste of herbal tea; even mild-tasting ones like barley water with winter melon 薏米冬瓜糖水 or chrysanthemum with rock sugar 菊花冰糖水. This is undesirable since my children belong to the “heaty” class of body and definitely need some cooling drinks to “extinguish” the heatiness.

I chanced upon a Chrysanthemum Tea Jelly recipe from blogger, Wiffy of Noob Cook. The recipe combines chrysanthemum and wolfberries and “transform” them into Konnyaku jellies! What a creative and healthy fusion!

Jellies are yummy desserts popular among children so I’m quite sure they will be appetising enough to “lure” my children into eating them. And the best part is these jellies are made of healthy and nourishing ingredients. Wow! Killing two birds with one stone, definitely worth giving it a try!

Chrysanthemum can help dispelling wind heat, resolving toxins and improving eyesight.  Wolfberry serves to nourish Yin and supplement blood while replenishing vital essence to improve eyesight.  Konnyaku jelly is made from Konnyaku 蒟蒻 (also known as Shirataki) which has numerous health benefits. Konnyaku does not have fat and is low in calories. It is extremely suitable for those who are weight conscious or on a diet as Konnyaku can make you feel full for a long period of time by expanding itself 30 to 50 times in your digestive system.  It is also rich in dietary fibres and helps to cleaning and detoxes your intestines and digestive tract. You may find more information about Konnyaku here.

I’ve modified Wiffy’s Chrysanthemum Tea Jelly recipe as I need to make more jellies.

Ingredients (makes 32 jellies)

250g pre-sweetened Konnyaku Premix Jelly Powder

40g* dried chrysanthemum flowers

1 to 2 tablespoon wolfberries

1250ml* water (as indicate on the Jelly packaging)

* Note:

According to Noob Cook, every 20g dried chrysanthemum flowers need 500ml water.  Hence, 1g of dried chrysanthemum flowers requires 25ml of water. In my case, 1250ml is required for Konnyaku jelly premix powder (indicated on the packaging). Rightfully speaking, I’ll need about 50g of dried chrysanthemum flowers (i.e. 1250ml / 25ml = 50g dried chrysanthemum flowers).  However, I was worried that the tea taste will be too strong for my children’s liking.  As such, I’ve reduced the quantity of dried chrysanthemum flowers from 50g to 40g. So, you can just play around with the above formula to adjust how strong you want the chrysanthemum tea flavor to be.  You may also adjust increase the timing used to boil/simmer dried chrysanthemum flowers to yield stronger chrysanthemum-tea-flavored jellies.

Directions

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‎1. Soak wolfberries in water for 20 minutes until they puff up.

2. Rinse dried chrysanthemum flowers to remove any impurities.

3. Boil 1250ml water (as indicated on jelly premix powder).

4. When water boils, add in dried chrysanthemum flowers and simmer for 3-4 minutes.

5. Remove dried chrysanthemum flowers with filter and retain the water.

During boiling/simmering process, water may be evaporated and “absorbed” by the flowers.  Hence, there may be slight decrease in the original water level of 1250ml.  Nonetheless, try to maintain the required water level by squeezing/pressing out water from the chrysanthemum flowers when doing the filtering.  Also, avoid spillage during the process.  In any case, if mishap really happens, I guess you may just add water to achieve the required level.

I find it a bit wasteful to discard the chrysanthemum flowers after all I only simmer them for a few minutes, so, I reused them by re-boiling them and then add sugar to make chrysanthemum tea.  It still tastes nice after chilling them in the fridge.

6. Return water from step 5 to stove and slowly mix in jelly premix powder. Keep stirring to ensure powder dissolve and no bubbles formed. Remove when boil.

7. Pour the mixture into jelly molds (prefilled with wolfberries).

8. Let the mixture cool down in room temperature and then transfer to chill in fridge for couple hours.

9. Bon appetite!

My Experience / Outcome:

The jellies turned out beautifully. The texture was perfect; not too soft, not too hard yet wobbly and chewy. My children enjoyed eating them as dessert since the tea-taste was not too overpowering and the sweetness was just right. However, I will exclude wolfberries when I make these jellies again as they kind of make the jellies a bit “sour” (as described by my son).

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