Golden Chrysanthemum & Goji Berry Jelly Cake
What a spectacularly stunning dessert! Just WOW. This Golden Chrysanthemum & Goji Berry Jelly Cake is certainly a sight to behold. We’d be hard pressed to even touch it, if it weren’t so tasty in the first place! Agar Agar cakes are a widely popular dessert in East and Southeast Asia. They come in many different varieties and are best served cold or room temperature. Agar agar derives from red algae and is high in fiber, and it is 100% vegetarian and a great alternative to gelatin! These jelly cakes have more of a bite to them with a firmer texture than your typical jellies made from gelatin. Infuse your jelly with Suncore Foods® Chrysanthemum Blossoms Superbloom to create a gorgeous amber color and encapsulate chrysanthemum blooms and Suncore Foods® Red Goji Berries to create a showcase dessert. Don’t be intimidated, the recipe is actually very easy to follow as you mainly just boil and set the mixture! At SuncoreFoods.com you will find the recipe and , so try it out and impress friends and family at your next special event!
Makes 4 Pieces of 2” Jelly Cake
600 ml water
1/2 cup Suncore Foods® Chrysanthemum Blossoms Superbloom
1/4 cup cane sugar (adjust to taste)
1 1/2 tsp agar agar powder
1/8 cup Suncore Foods® Red Goji Berries (soaked)
200 ml coconut milk
4 tbsp sugar
1/2 tsp agar agar powder
Pinch of Suncore Foods® Rose Salt
1. To Make the Chrysanthemum Layer — Place goji berry in a small bowl; add water (enough to cover all the berries), set aside. In a medium-sized saucepan; add water bring it to a full boil then add in all the flowers. Cover and let it steep for 15 to 30 mins. Strain out tea mixture to a saucepan along with sugar and agar agar (reserve the flower for garnishing). Cook mixture on medium low heat, stirring constantly until sugar and agar agar have completely dissolved. Add in goji berry and reserved flowers. Bring the mixture to a gentle boil for about a minute before turning the heat off.
2. Divide mixture to 4 cups. Let them set in the chiller for 15 mins.
3. To make the coconut layer — Simply place all ingredients in a small saucepan. Cook mixture on medium low heat, stirring constantly for 3-4 mins then bring it to a boil for 10-20 seconds. Pour coconut mixture equally to the chrysanthemum layer. Let them chill in the chiller for 3-4 hours (they taste best when they are really cold).
4. Garnish with more blossoms before serving. Enjoy!