Osmanthus Konnyaku Jelly Balls
Light, bouncy, and delicately floral — these Osmanthus Jelly Balls are made with konnyaku jelly powder for that perfect QQ texture. A simple, beautiful dessert infused with dried osmanthus flowers, rock sugar, and pandan.
Servings: 8 sticks
Ingredients
- 10 g konnyaku jelly powder (see note) add gradually, do not pour all at once
- 1 L water up to 1.1L for a softer texture
- 7 g dried osmanthus flower
- 125 g rock sugar
- 4 pandan leaves tied into a knot
- 2 tablespoons lemon juice adds a subtle brightness
- Mould of your choice
Instructions
- Rinse the dried osmanthus flowers with water to remove any debris. Bring 1L of water to a boil, turn off the heat, and add the osmanthus flowers. Let it steep for 10 minutes, then sieve.
- To the same water, add the rock sugar and pandan leaves tied into a knot. Bring to a boil and stir until the sugar dissolves. If you're using high heat, add a little more water to compensate.
- Turn down the heat and gradually add the konnyaku jelly powder in parts, whisking as you go — do not pour it all in at once. Keep stirring until all the powder has fully dissolved.
- Cook until the mixture starts to thicken and there are no white dots, about 6-8 minutes.
- Turn off the heat and add the lemon juice. Add the strained osmanthus back into the mixture and stir to combine (see note).
- Once it cools down slightly, pour into your mould. If you're using a glass mould, you can pour it right after turning off the heat.
- Let it set at room temperature or in the refrigerator.
Video
Notes
- I used unsteeped dried osmanthus flowers after adding the lemon juice — try using unsteeped ones for a more fragrant jelly! I also used a smaller amount so the flowers appear as little speckles throughout. You can definitely use the strained osmanthus for this step too. If not, set it aside to make tea.
- My water-to-powder ratio and sugar level are a bit different than what the packaging requires. This is the texture that I like, a bit on the chewy side :) and has a subtle sweet taste
- I used Jim Willie Konnyaku Jelly Powder. For other brands, please check the packaging instructions for the amount of powder to water ratio.