I think this is my first time using flowers in food. The Chinese have a long history of using osmanthus to make dessert. If you watch Chinese dramas or movies, you will notice that it is one of the most popular desserts that are served to the royal families. It is most famous for its sweet and pleasant fragrance. It also has the properties to improve skin tone and complexion.
There are a few variations in making this jelly. Some recipes use gelatin while others use agar. I use water chestnut flour for a more chewy texture. You can choose according to your personal taste.
如果你看過中文電視劇或電影,特别是有關古代宮廷時代背景的,想必對桂花糕不會陌生。桂花的氣味芬芳,十分獨持,實在很適合用來做甜點。據說桂花不單香氣撲鼻,它更有美容養顏之功用,怪不得可以入饌供皇族享用啦!
桂花糕做法有多種,有些用魚膠粉/吉利丁,有些用大菜,有些用馬蹄粉,各有不同口感和食法。今次我選用馬蹄粉,因喜歡它有些少嚼勁、彈牙。
Ingredients to make a 9x4.5x2.5 loaf pan
250g water chestnut flour 馬蹄粉
400g rock sugar 冰糖
2 tbsp cornstarch 玉米粉
2 tbsp dried sweet osmanthus 乾桂花
5 1/4 cups water, divided 水
1) Boil 4 cups of water with rock sugar. Add the dried osmanthus and let it simmer until the rock sugar has melted. Turn off the heat and cover for 10 minutes.
2) Use 1 1/4 cups of water to dissolve the water chestnut flour and cornstarch.
3) Turn the heat back on to low/medium. Add the dissolved batter in 4 additions, with constant stirring after each addition. Cook for about 2 minutes before another addition. It will become thicker after each addition.
4) Pour the thick batter onto an oiled pan and steam for 30 minutes.
5) Let it cool before taking out from the pan. Keep in room temperature or refrigerator for up to a few days.
用鍋將四杯水、冰糖及桂花煑滾,收慢火至冰糖溶,關火及上蓋焗約十分鐘。另外用餘下的一又四份一杯水開馬蹄粉及玉米粉。再開火至糖水再滾起,收至中小火,將粉漿分四次倒入,每次倒入都要不停攪動,倒完一次要煑约二分鐘才倒入下一次,鍋內粉漿會越來越濃稠。跟着倒入已塗油之盆內,用大火蒸约半小時。待冷後便可切件食用。
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感謝 Phoebe提供以上資料
Phoebe的網誌: http://www.morethanbread.net/
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konjac
