Sweet Osmanthus Jelly from Tim Ho Wan features delicate osmanthus flowers infused in a translucent, golden jelly, offering a fragrant and subtly sweet dessert with a smooth, refreshing texture.
Equipments
- Saucepan
- Mixing bowl
- Whisk
- Fine mesh strainer
- Measuring cups
- Measuring spoons
- Heat-resistant spatula
- Jelly mold or shallow dish
- Knife (for slicing jelly, optional)
- Spoon (for serving, optional)
Ingredients
- 2 cups water
- 2 tablespoons dried osmanthus flowers
- 1/2 cup rock sugar or granulated sugar
- 2 tablespoons gelatin powder or agar-agar powder
- 1/4 cup cold water
Dried osmanthus flowers are the key ingredient that imparts the signature floral aroma and subtle sweetness to this jelly, so sourcing high-quality, fragrant flowers will enhance your dessert. You can substitute agar-agar powder for gelatin to make the jelly suitable for vegetarians, but note the setting time and texture may differ slightly. Using rock sugar adds a milder, more complex sweetness compared to granulated sugar, which dissolves faster for a more straightforward sweetness. Dissolve the gelatin or agar-agar powder completely in cold water before heating to prevent clumps and ensure a smooth jelly texture. Your Sweet Osmanthus Jelly from Tim Ho Wan copycat menu will capture the authentic light, refreshing flavor characteristic of the famous dessert.
Instructions
- Instructions:
- Soak dried osmanthus flowers in 1/4 cup cold water for 10 minutes.
- In a saucepan, bring 2 cups water to a boil.
- Add soaked osmanthus flowers (with soaking liquid) to boiling water.
- Lower heat and simmer for 2–3 minutes.
- Add rock sugar or granulated sugar; stir to dissolve.
- Remove saucepan from heat.
- In a small bowl, bloom gelatin or agar-agar powder with a little cold water (as per package instructions).
- Add bloomed gelatin or agar-agar mixture to hot osmanthus tea; whisk until fully dissolved.
- Strain mixture through fine mesh strainer into mixing bowl.
- Pour strained liquid into jelly mold or shallow dish.
- Let cool to room temperature, then refrigerate for at least 2–3 hours until set.
- Once set, cut jelly into squares (if desired) using a knife.
- Serve chilled with a spoon.
Substitution
Sweet Osmanthus Jelly from Tim Ho Wan copycat menu captures the essence of osmanthus flowers with a fragrant and subtly sweet jelly. If dried osmanthus flowers are unavailable, you can substitute with osmanthus syrup or infused tea for a similar floral aroma. Gelatin powder ensures a smooth, tender consistency, but agar-agar powder is a suitable plant-based alternative, though it will set more firmly and quickly. Adjust the sweetness by varying the rock sugar or granulated sugar according to your taste preferences. Your jelly mold or shallow dish should be lightly oiled or rinsed with cold water to make unmolding easier.
Tips
Make sure to bloom gelatin or agar-agar powder properly with cold water according to package instructions to achieve the perfect jelly texture. Always strain the mixture through a fine mesh strainer to remove any flower residue for a smooth and clear jelly. Refrigerate the jelly for at least 2-3 hours to ensure it sets completely before serving. Your patience during cooling and setting will guarantee the delicate flavor and refreshing texture of the Sweet Osmanthus Jelly.
Nutritions
Sweet Osmanthus Jelly from Tim Ho Wan is a low-calorie dessert primarily composed of water, osmanthus flowers, and gelatin or agar-agar, making it light and hydrating. The jelly contains minimal sugar, contributing to a modest amount of carbohydrates without excessive sweetness. Osmanthus flowers add antioxidants and subtle floral notes, while gelatin provides a good source of protein and supports joint and skin health. Your choice of sweetener and serving size will affect the overall nutritional profile, so adjust accordingly to meet your dietary needs.
Storage
Store Sweet Osmanthus Jelly in an airtight container to prevent it from absorbing any odors in your refrigerator. Keep the jelly chilled at a temperature between 2degC to 4degC, and consume it within 3 to 4 days for optimal freshness and flavor. Avoid freezing, as it may alter the jelly's smooth texture and floral aroma.
Variation or Alternatives
Try substituting agar-agar powder for gelatin to make the jelly vegetarian-friendly; agar sets more firmly and has a slightly different texture. You can experiment with adding a few drops of lemon juice or a sprinkle of chrysanthemum petals for a subtle citrus or floral note that complements the osmanthus flavor. Replacing rock sugar with honey or maple syrup offers a natural sweetness variation, enhancing the jelly's aroma. For a more textured dessert, incorporate small diced fruits like lychee or longan into the jelly before it sets.
Allergies
Sweet Osmanthus Jelly contains gelatin or agar-agar, which may cause allergic reactions in individuals sensitive to animal-derived products or seaweed, respectively. Osmanthus flowers themselves are generally hypoallergenic but could trigger allergies in people with specific floral sensitivities. You should always check ingredient labels and consult a healthcare professional if you have known allergies before trying this dessert.
Why this recipe?
Sweet Osmanthus Jelly from Tim Ho Wan captivates diners with its delicate floral aroma and refreshingly smooth texture, perfectly balancing sweetness and lightness. The jelly is crafted using premium osmanthus flowers, known for their natural fragrance and health benefits, making every bite a unique sensory experience. Your palate will appreciate the subtle yet persistent floral notes that cleanse and delight simultaneously. Attempting a copycat recipe allows you to recreate this iconic dessert's authentic taste and enjoy a gourmet treat in the comfort of your home.