Chrysanthemum & Longan Jelly 菊花龙眼果冻

Chinese New Year is only just over 3 days ago. After having feasted on so many goodies during the festive holidays, I made these healthy jellies with dried chrysanthemum flowers and longan. This jelly has a delicate, slightly floral aroma of chrysanthemum and sweetness of the dried longan. Very refreshing and cooling jelly dessert that can be  served at anytime of the day. 

Chrysanthemum & Longan Jelly

      Ingredients:
      950g water
      1 pkt agar agar powder (10g)
      135g rock sugar
      35g dried longan, 
      10g dried chrysanthemum flowers

      Method:

• Rinse chrysanthemum flowers and longan 2-3 times and drain.
• Combine agar agar powder, rock sugar and water together in a pot, followed by dried longan and chrysanthemum flowers. Stir to boil under medium heat. Lower heat and continue to stir mixture for another minute. Remove chrysanthemum flowers with a spoon but reserve some for decoration.
• Pour some agar agar liquid into mould. Using a pair of tweezers to clip the chrysanthemum flower into mould. Then fill up the mould with remaining agar agar liquid and longan.
• Leave jellies to set in refrigerator for few hours before serving.

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菊花龙眼果冻

      材料：

      950克 水

      1包 菜燕分 （10克）

      135克 冰糖

      35克 龙眼干

      10克 菊花干

      做法：

• 冲洗菊花干和龙眼干2-3次，滤干。
• 将水，菜燕粉，冰糖，龙眼干及菊花干放入锅中。以中火搅煮至滚。转入小火，再继续搅煮一分钟。用汤匙舀出煮过的菊花，留下几朵做装饰。
• 倒入少许菜燕液到模子里，用夹子把菊花放入模子内。然后把剩余的菜燕液和龙眼倒满在菊花上便可。
• 收进冰箱冷藏数小时即可享用。

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids and hosted by Sharon from Sweet Home-Chefs at this post.