Monday, April 26, 2010
Been watching Virtue’s of Harmony (皆大歡喜) in 2002.. and Kwai Fah Gou, Osmanthus Cake is always mentioned for tea or snack. I was very curious, what is that Kwai Fah??? I tried asking any herbal shops and tea shops that I come across with, and they all gave me a blank look, some even asked me how to write it in Chinese. Even Herbs and Food’s employees didn’t know about this ingredient back then (I don't know about now)
But my beloved late Sam Shuk (3rd Uncle, If you are familiar with the YMCA scene, you might know him) bought me some dried osmanthus flowers from Hong Kong. He even got me osmanthus tea by Lipton. I was delighted, but I was busy with my Teacher’s Training Program in JB, that I had no time for it. By the time I was back into the kitchen, my mom has already threw them away.
Lastly these 2 years, osmanthus has arrived to our shores finally. And even the internet has more recipes for it, especially in English :)
In 2002 and 2003, I was searching high and low on the internet for 桂花糕, there weren’t a recipe to be seen, but now there are loads and loads of it.
There are 2 major versions of Osmanthus Cake/Jelly. First is a glutinous sticky version, the other a gelatin version. I’m not interested in both. Then I saw this, and I’ll do it, without the chestnuts.
The texture was great, bouncy and fragrant with osmanthus.
If you have never seen or tried anything made from osmanthus, let me share with you that the fragrance resembles peach or apricots.
115gm chestnut powder
1 Tbsp osmanthus
1. Mix water chestnut powder with 250ml water until no lumps are seen. Set aside.
2. Bring 500ml water and sugar to a boil. Turn off the heat and put in osmanthus flowers to infuse for 2 minutes.
3. Pour osmanthus infusion into (1). Return flour mixture to saucepan/pot and cook until it thickens.
4. Pour into a lightly oiled 7 inch pan. Steam over high heat for 10 minutes and medium heat for another 10 minutes.
5. Cool down totally before slicing