Guide to Chinese Floral Jelly Varieties and Recipes

Chinese floral jellies are delicate, fragrant desserts that capture the essence of edible flowers, often paired with ingredients like goji berries or rock sugar to enhance their flavor and cultural significance. These translucent treats are popular in Chinese cuisine, especially during festive occasions like the Mid-Autumn Festival or Chinese New Year, and are valued for their aesthetic appeal and subtle flavors. Below is a guide to common Chinese floral jelly varieties, their characteristics, and recipes to make them at home.

Common Chinese Floral Jelly Varieties

1. Osmanthus Jelly (桂花糕, Gui Hua Gao)

• Description: Osmanthus jelly is a classic Chinese dessert made from dried osmanthus flowers, known for their sweet, floral fragrance with hints of apricot and honey. It’s often studded with goji berries for a touch of tartness and visual appeal. The jelly is translucent, with a soft yet firm texture, and is commonly served chilled at dim sum restaurants or during festivals like the Mid-Autumn Festival. Osmanthus is believed to benefit lung health and digestion in traditional Chinese medicine.

• Flavor Profile: Lightly sweet, floral, with a refreshing and slightly fruity note when paired with goji berries.

• Cultural Significance: Associated with the Mid-Autumn Festival due to osmanthus blossoms blooming around this time. When molded into shapes like koi fish, it symbolizes prosperity and surplus for Chinese New Year.

2. Chrysanthemum Jelly (菊花茶凍, Ju Hua Cha Dong)

• Description: Made from chrysanthemum flowers, this jelly is a cooling dessert with a calming, herbal flavor. It’s often enjoyed as a refreshing treat in hot weather and is believed to have detoxifying and soothing properties. The jelly is clear with a golden hue, sometimes garnished with goji berries or red dates.

• Flavor Profile: Mildly floral, slightly herbal, with a subtle sweetness.

• Cultural Significance: Inspired by chrysanthemum tea, it’s a popular dessert for relaxation and is often served in summer for its cooling effect.

3. Rose Jelly

• Description: Rose jelly is less common but cherished for its sweet, aromatic flavor derived from dried rose petals. It’s typically paired with honey or rock sugar to enhance its floral notes and has a soft, wobbly texture.

• Flavor Profile: Sweet, fragrant, with a delicate rose scent that’s less intense than osmanthus.

• Cultural Significance: Associated with beauty and romance, often served at special gatherings or as a dessert for aesthetic appeal.

4. Jasmine Jelly

• Description: Jasmine jelly uses jasmine flowers or jasmine tea to create a sweet, floral dessert with a light, refreshing taste. It’s less common than osmanthus jelly but is prized for its elegant flavor and clear appearance.

• Flavor Profile: Sweet, floral, with a clean and soothing taste.

• Cultural Significance: Often used in desserts to evoke a sense of calm and refinement, sometimes paired with fruits like lychee.

Recipes for Chinese Floral Jellies

Below are detailed recipes for two popular Chinese floral jellies: Osmanthus Jelly and Chrysanthemum Jelly. These recipes use accessible ingredients and simple techniques to achieve authentic results.

Recipe 1: Osmanthus Jelly with Goji Berries

Yield: 16-18 small jellies
Prep Time: 30 minutes
Cook Time: 20 minutes
Set Time: 4 hours
Source: Adapted from The Hong Kong Cookery and Greedy Girl Gourmet

Ingredients

• 2 tbsp dried osmanthus flowers (available at Asian grocery stores or Chinese herbal shops)

• 2 tbsp goji berries (pre-soaked in warm water for 5 minutes, drained)

• 150 g rock sugar (or white sugar for easier dissolving)

• 550 ml (2 1/3 cups) water

• 13 g agar-agar strips (or 13 g agar-agar powder, or 20 g gelatin powder for a softer texture)

• Optional: 1 tbsp honey for extra flavor

Equipment

• Small pot

• Jelly molds (silicone koi fish molds or small glass jars)

• Fine mesh strainer

• Toothpick (for stirring flowers)

Instructions

1. Soak Agar-Agar: If using agar-agar strips, soak them in cool water for 30 minutes to soften. Drain and set aside.

2. Prepare Osmanthus Tea: Bring 550 ml of water to a boil in a small pot. Add dried osmanthus flowers and simmer for 5 minutes, stirring occasionally. Remove from heat and let steep for 5 more minutes. Strain the tea through a fine mesh strainer into a bowl, reserving 1 tsp of flowers for garnish. Discard the rest or save for tea.

3. Dissolve Sugar and Setting Agent: Return the osmanthus tea to the pot. Add rock sugar (or white sugar) and stir over low heat until fully dissolved. If using agar-agar strips, add them to the pot and simmer for 10-15 minutes until completely melted. If using agar-agar powder or gelatin, dissolve in 200 ml of the warm tea in a separate bowl, then add back to the pot, stirring until fully incorporated. Avoid boiling gelatin to preserve its setting ability.

4. Add Goji Berries and Flowers: Stir in the pre-soaked goji berries and reserved osmanthus flowers. Add honey, if using, for extra flavor.

5. Pour into Molds: Let the mixture cool slightly (about 5 minutes). Place silicone molds on a tray for stability. Pour the mixture into molds, filling halfway. Use a toothpick to distribute goji berries and flowers evenly. Refrigerate for 1-2 hours until partially set, then pour the remaining mixture to create layers, ensuring even distribution of berries and flowers. Stir gently with a toothpick every few minutes as it sets to suspend the flowers and berries.

6. Set and Unmold: Refrigerate for at least 4 hours, preferably overnight. To unmold, dip the molds in warm (not hot) water for 10 seconds, then flip onto a plate. If using glass jars, serve directly.

7. Serve: Serve chilled with a sprinkle of osmanthus flowers for garnish. Pair with Chinese tea for a refreshing dessert.

Tips

• Texture Adjustment: For a softer, wobblier jelly, add more water (up to 600 ml). For a firmer texture, use more agar-agar (15 g).

• Avoid Clumping: Dissolve gelatin or agar-agar powder in a small amount of warm tea before adding to the pot to prevent lumps.

• Vegan Option: Use agar-agar or konnyaku powder instead of gelatin for a vegan dessert. Note that konnyaku has a chewier texture but is banned in some countries due to choking risks.

Recipe 2: Chrysanthemum Jelly with Goji Berries

Yield: 12-14 small jellies
Prep Time: 20 minutes
Cook Time: 15 minutes
Set Time: 4 hours
Source: Inspired by The Hong Kong Cookery

Ingredients

• 2 tbsp dried chrysanthemum flowers (available at Asian grocery stores or herbal shops)

• 2 tbsp goji berries (pre-soaked in warm water for 5 minutes, drained)

• 90 g rock sugar (or white sugar)

• 500 ml (2 cups) water

• 10 g agar-agar powder (or 15 g gelatin powder for a softer texture)

Equipment

• Small pot

• Fine mesh strainer

• Jelly molds or small glass containers

• Toothpick

Instructions

1. Prepare Chrysanthemum Tea: Bring 500 ml of water to a boil. Add dried chrysanthemum flowers and simmer for 5 minutes. Remove from heat and steep for 10 minutes. Strain the tea through a fine mesh strainer, reserving 1 tsp of flowers for garnish.

2. Dissolve Sugar: Return the chrysanthemum tea to the pot. Add rock sugar and stir over low heat until fully dissolved.

3. Dissolve Setting Agent: In a small bowl, mix agar-agar powder with 100 ml of the warm tea, stirring until dissolved. Add this back to the pot and stir thoroughly. If using gelatin, dissolve it in the same way, ensuring the tea is not too hot to avoid breaking the gelatin.

4. Add Goji Berries: Stir in the pre-soaked goji berries and reserved chrysanthemum flowers.

5. Pour into Molds: Let the mixture cool slightly. Pour into molds or glass containers, stirring gently with a toothpick to distribute flowers and berries evenly. Refrigerate for 4 hours or overnight until fully set.

6. Unmold and Serve: For molds, dip in warm water for 10 seconds and flip onto a plate. Serve chilled, garnished with a few chrysanthemum flowers.

Tips

• Flavor Variation: Add 1 tsp of dried red dates (jujubes) for a slightly sweeter, fruitier flavor.

• Clarity: For a clearer jelly, strain the tea twice to remove fine particles.

• Health Note: Chrysanthemum is cooling in traditional Chinese medicine, making this jelly ideal for hot summer days.

Additional Notes

• Ingredients: Dried osmanthus and chrysanthemum flowers, goji berries, and rock sugar are available at Asian grocery stores, Chinese herbal shops, or online. Ensure flowers are food-grade and free of debris.

• Setting Agents:

  • Agar-Agar: Vegan, firm, slightly cloudy, sets at room temperature.

  • Gelatin: Softer, clearer, animal-derived, requires refrigeration to set.

  • Konnyaku: Vegan, chewy, jewel-toned, but use cautiously due to choking risks.

• Cultural Context: Floral jellies are often served in small portions as a light dessert after heavy meals, especially in Cantonese cuisine. They’re prized for their balance of flavor and health benefits.

• Storage: Store jellies in the fridge for up to 5 days, covered to prevent drying out.