Sunday, November 23, 2008
I was dissapointed with the appearance of this jelly!!! Ugly dirty looking thing!
But, my colleagues comforted me saying that it's ok...... and they loved the taste and texture of it. Springy, with a slight crunch, and fragrantly chrysanthemum...
I might wanna change the solidifying agent to gelatine the next time I make it, so that it looks pretty... or konnyaku powder.... but the texture will not be the same. the greyish colour could be due to the water chestnut starch I used.. it looked greyish. Maybe different brands will yield different results. The pic of the brand I used is down below...
But still, it tasted cool and fresh... not matter how ugly it looks.
25gm dried chrysanthemum flowers
100gm rock sugar
115gm water chestnut powder
1 Tbsp chopped dried wolfberries (gei zhi)
1. Boil 750ml of water in a pot, turn off heat and put in chrysanthemum flowers. Infuse for 15 minutes. Do not boil the flowers.
2. Strain chrysanthemum infusion.
3. Select a few infused flowers to collect the petals. Discard the yellow centres.
4. Mix 250ml water with water chestnut powder.
5. Boil 500ml of chrysanthemum infusion with sugar and chopped wolfberries. When sugar has dissolved and infusion is boiling, turn off fire. Put in flower petals.
6. Slowly pour (5) into (4), stirring clockwise until mixture thickens.
7. Pour onto a lightly greased pan and steam on high heat for 10 minutes and medium heat for another 10 minutes.
8. Cake will be ready when sit turns translucent
9. Chill in fridge until fully set before serving.