Sunday, November 29, 2015

Chrysanthemum Goji Jelly

Have you heard of Chrysanthemum Goji Jelly? You know? Or you don't know what I am talking about? If you are Chinese (Honeydew Sago), I think you should know. Nevermind, if all of us are as blank as each other. But I am not blank. I quite know it. Otherwise, how could I have made? Back then, years ago, Chrysanthemum Goji Jelly was a popularity. Don't know if it is still, but I can still remember and today, my food and cooking mission is to show you how we can make Chrysanthemum Goji Jelly. Actually, come to think of it, I don't think I should dwell too much. Everything you need to know and see? Clearly listed below. Follow me and you can't go or do any wrong. Chrysanthemum Goji Jelly. The yesteryears sweet delight. Outstanding for its uniqueness.

1 packet agar-agar (the standard packet) - soak  for an hour and drain off the water.
Lump sugar - as needed
1/2 cup (or as per taste) chrysanthemum flowers - soak in 1/2 cup of hot water to extract tea.

One handful of wolfberries - soak in water for 15 minutes to plum up.
To make
Simmer agar agar with 1 1/2 litre of water.
(Note: if you prefer wobbly jelly, add more water)
Stir to dissolve agar-agar, strain and pour back in the pot.
Add sugar and stir to dissolve.
Pour tea inside and stir again.

Then add berries, stir and off the heat.
Pour jelly mixture into a big mould or individual moulds.
(Note: I opted for firm cup cases)
Cool down and gently slide jelly out.
For the chilled burst, chill in the fridge.

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