Osmanthus Jelly/ Agar-agar Mooncake 桂花枸杞燕菜月饼

A very simple and healthy jelly mooncake added Osmanthus flower, wolfberries and honey rock sugar, packed with rich aromas and health benefits. 

Well, actually I used to make this as a dessert for the family, this jelly is commonly known as 桂花糕. It can be made using agar-agar powder and konnyaku jelly powder, both textures are nice. Mid-Autumn Festival is around the corner, agar-agar is more "old-school", so I use agar-agar powder to make this jelly into mooncake. 

Osmanthus Jelly/ Cute Pooh Bear Jelly made for the kid.

Photo updated: November 2019

Ingredients: 材料

10g Agar-agar Powder 燕菜粉 10克

1 litre Water 水 1公升

3-4 tbsp Osmanthus Flower 桂花 3-4汤匙

2 tbsp Wolfberries/ Goji Berries 枸杞子

110g Honey Rock Sugar 石蜂糖 110克

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Dissolve agar-agar powder in water. Add in all ingredients (except sugar) and bring to a boil over medium heat. Add in honey rock sugar and simmer for a minute or so until the sugar dissolves. Turn off the heat. 
燕菜粉加入水，拌均后加入其他材料（除了糖）。煮滚后加入石蜂糖，小火焖煮1-2分钟至糖溶化，熄火。

2. Let it cool for a while, pour through a sieve into agar-agar mould. 
稍微待凉，过筛倒入模具。

Optional: Add some wolfberries and osmanthus flowers to make the jelly more colourful. 
也可以加入少许桂花和枸杞子。如果小朋友不爱吃枸杞子/桂花的渣，可以不放。

3. Keep in refrigerator until set, un-mould and serve chilled.
放入冰箱冷藏至凝固。脱模后即可享用。这桂花燕菜的味道很清香又清甜，大人小朋友都会喜欢。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!


By readers, some feedback from those who have tried this recipe:

By Nikki Chow

By Khloe Ng

By fernsbakes