This is a dessert I created for family some years back. Especially great after a hearty meal of feasting of Reunion Dinner on the eve of chinese new year or after a few boxes of Chinese new year cookies of all sorts.
It soothes the throat, and is mildly sweet. Since then, I have taught this delightful dessert at Country clubs, various cooking schools and also with tourists who visited Singapore during the annual Singapore Food Festival.
Recipe by Gina Choong
100g chrysanthemum flowers
1 litre of water
1.5 tbsp konnyaku jelly powder
150g fine sugar
1. Heat up pot with water and sugar till sugar melts.
2. Add flowers to brew for 5 mins. Turn off the fire and leave it to stand for another 5 mins.
3. Carefully drained the flowers and soak in iced water.
4. Reserve 500ml of chrysanthemum drink and pour into another sauce pot.
5. Sprinkle jelly powder on top, turn on fire and use a whisk to whisk it it dissolves
6. Stir till the liquid slowly thickens.
7. Place one flower in the jelly mould and slowly pour the jelly liquid into it.
8. Leave it in the fridge to set for at least 2 hours.
9. Chill the remaining chrysanthemum drink till very cold, add honey to stir till dissolve
10. To serve, unmould jelly into a bowl filled with honeyed chrysanthemum water.
11. Serve cold after a nice meal.
The flower in the jelly is just for decoration. It shouldn’t be eaten as it is bitter.
Never boil chrysanthemum flowers over high heat for longer than 10 mins. It will turn the drink into a dark pale colour and makes it very bitter despite having sugar in it.
This special dessert is ideal to serve after a heavy meal like Chinese New Year dinners.