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Refreshing Osmanthus and Wolfberry Jelly - 桂花杞子龙眼果冻

The recent hot weather is getting unbearable! How about giving your loved ones 桂花杞子龙眼果冻 (Gui Hua Qi Zi Long Yan Guo Dong)! Everyone will enjoy the lovely aroma amplified as soon as they eat it—an excellent dessert for the young and old alike.

Ingredients: (Recommended weight/unit can be adjusted according to your tastes/liking!)
Osmanthus – 2 tablespoons
Rock Sugar – 100g
Dried Longan- 1 cup
Konnyaku Powder – 250g
Wolfberries – 1.5 tablespoons 

Yield: 2-3 persons

Preparation Time: -

Cooking Time: 15 minutes for cooking osmanthus, rock sugar, and dried longan

3 hours to chill the mixture in the fridge 


Step 1. Add 1250ml of water into a pot, then add 2 tablespoons of osmanthus, 100g of rock sugar, and 1 cup of dried longan. Stir and cook for 15 minutes. 

Step 2. Next, add 250g of konnyaku powder and 1.5 tablespoons of wolfberries. Continue stirring for 3-5 minutes. 

Step 3. Pour the mixture into the mold. Let it rest until room temperature and chill the mixture in the fridge for 3 hours [Tips: Usually, for the jelly, after you pour it into the mold, it'll be too hot for the refrigerator, which is terrible for the fridge if you put in while it is hot].  Finally, the dessert is ready to be served!

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