Foodie

Wednesday, February 25, 2009

Chrysanthemum tea Jelly







Chrysanthemum flowers is one of the items in my pantry which gets replenished even before the last flower is used up. My generation grew up with this tea but not the younger ones though. Since i got a new jelly mould which is available online from Biodiversityherbs.com, decided to make jelly with chrysantermum tea to entice Renee. To my surprise, she liked these jelly, now i know what to make her when her throat hurts.
Read about the medicinal values from Wiki:
Chrysanthemum tea has many purported medicinal uses, including an aid in recovery from
influenza, acne and as a "cooling" herb. According to traditional Chinese medicine the tisane can aid in the prevention of sore throat and promote the reduction of fever. In Korea, it is known well for its medicinal use for making people more alert and is often used to waken themselves. In western herbal medicine, Chrysanthemum tea is drunk and used as a compress to treat circulatory disorders such as varicose veins and atherosclerosis.
In traditional Chinese medicine, chrysanthemum tea is also used to treat the eyes, and is said to clear the liver and the eyes.[
citation needed] The liver is associated with the eyes and the liver is associated with anger, stress, and related emotions. It is believed to be effective in treating eye pain associated with stress or yin/fluid deficiency. It is also used to treat blurring, spots in front of the eyes, diminished vision, and dizziness





Ingredients:
1 pkt (10 gm) konnyaku powder
210 gm sugar
30 gm chrysanthemum flowers
700 ml water
250 ml boiling water

Method:
Put chrysanthemum flowers in a teapot and pour 250 ml hot boiling water. Put the lid on and let the tea steep for 10 minutes. Strain and leave aside. Reserve the flower for garnishing.
Mix konnyaku powder with sugar and stir to mix.
Bring 700 ml water to the boil and add in the konnyaku with sugar mixture. Stir until the sugar and konnyaku dissolve. Add in the 250 ml chrysanthemum tea and stir to blend.
Wet the konnyaku mould with water but do not wipe dry. Put a chrysanthemum flower onto every mould and fill the mould with konnyaku jelly.
Leave to set in refrigerator.
Remove from moulds when set and serve cold


Serves

25 comments:

Hungry Gal said...

At our wedding banquet dinner, they served these just before dessert. It was such a clean and refreshing way to end our meal. Ours had little segments of pommelo in it ass well.

And I like your new jelly mold.

Christelle said...

:O
These are gorgeous!!!

sweetdream said...

Hi! Lily:
i like your blog. it is really nice and useful. i love cooking and baking as well. welcome to visit my blog. there are my daily food in it. happy cooking!!!

Claire said...

Hi Lily,

Can you get Konnyaku jelly here in Denver? All I see is Agar-Agar powder.

Anonymous said...

Hi Lily,

Where did you get the konnyaku powder ? Did you use the plain one?
I know you can get the flavored one from Singapore. Also, did you eat the chrysanthemum flowers too?

Thanks for sharing your recipe.
Cindy

Sow Ling said...

Hi,
why we need to wet the mould with water before pouring in the jelly?

can we eat the chrysanthemum flowers together with the jelly?

Anonymous said...

yum! they look very refreshing, i would definately like to try making those.

but one thing... how does the actual flower bud taste? is it okay to eat?

thank u lily!

Aunt LoLo said...

Oh, I wouldn't have thought to make a jelly - how pretty!!

Do you suppose I could use gelatin instead of konnyaku??

Beachlover said...

I love the mould,so cute.Wish I bought more jelly mould when I was in Malaysia bakery..Thanks for the link!

Lily Anette said...

Is Konyaaku the only type of jelly you can use for this crysenthemum dessert?

lilyng said...

claire

there is an asian store in buckley and missisippi and i think they have it. hope it is still in stock.

lilyng said...

cindy

i used the plain konnyaku without sugar.

yes, you can eat the flowers.

lilyng said...

sow ling

wetting moulds for jelly is like greasing cake pans, the jelly gets dislodged easier.

lilyng said...

anomymous

the flowers are ok to eat, just remember never boil chrysanthemum flowers, pour hot water and let them seep otherwise there will be bitterness

lilyng said...

aunt lolo and lily anette

gelatin is ok but sifter. I like to mix agar agar powder to get a firmer texture

Little Corner of Mine said...

Oh, I love your new mold! CUTE!

pigpigscorner said...

Looks so pretty with the flowers inside!

Chris said...

Beautiful! Thanks for posting:)

blur... said...

wow never thought of the flower can be eaten =) gonna try this weekend.
Your blog is great!

chumpman said...

My mom used to make this tea at least once every 2 weeks in summer. My friends' kids doesn't like it so I suggested her to make it as jelly. It worked pretty well and kids ask for it from time to time now.

Catherine said...

as for the flower, is it the tea flower kind of the fresh flower from the store? can we use the fresh kind? would it be the same as the dehydrated kind we get from msia which is brown in color?

SeiPatPor said...

Wow~ looks stunning! =) i'll do it someday n link it to here for more inspirations! Thx Lily!

Lady Marmalade said...

Hi Aunty Lily, I made these jelly last week and my family loves it! Its simply wholesome! U r the best! cheers and I've posted some pics in my blog.....thanks again Aunty Lily!! From Loretta

Anonymous said...

hi aunt lily, do you know how to make the fruit/object floats in the middle of the mould? my fruits always sink to the bottom ad my basil seeds always stick to the top. thx. liz

lilyng said...

liz

do not add the fruits to the hot jelly, pour into the mould first then add in the fruits. i have not tried with basil seeds but i think that you should pour a layer of hot jelly, then let it set slightly before pouring another layer of jelly which has basil seeds added.

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