Osmanthus Jelly (Easy Chinese Floral Dessert)
This post may contain affiliate links.This Osmanthus Jelly is a light and refreshing Chinese dessert with a delicate floral fragrance. I love its beautiful golden color and how the tiny osmanthus flowers make each jelly look so pretty. Serve it chilled for a lovely little treat after a meal!
A Quick Look at the Recipe
🏷️ Recipe Name: Osmanthus Jelly
⏱️ Ready In: ~ 15 minutes
🍽️ Serves: 12 pieces
🔥 Calories: 24 kcal per portion (estimate)
🧾 Main Ingredients: Osmanthus syrup, osmanthus flowers, water, sugar, jelly powder
🥗 Dietary Info: Gluten free
🧠 Difficulty: Easy with simple step-by-step guide.
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This Osmanthus Jelly is a light and refreshing Chinese dessert made with dried osmanthus flowers and jelly powder. It has a delicate floral fragrance, a lovely golden color, and a soft, jiggly texture. I especially love making it in flower-shaped molds because the little jellies turn out so pretty!
If you love the sweet floral fragrance of osmanthus flowers, you might also enjoy my Osmanthus Syrup. It’s another delicious way to enjoy these fragrant little flowers, whether mixed into refreshing drinks or drizzled over your favorite desserts.
And if you’re a fan of jelly desserts, don’t miss my Japanese Coffee Jelly, served with a creamy milk sauce, or my Hong Kong Mango Pudding, a fruity and creamy dessert that’s perfect for mango lovers. They’re all wonderful make-ahead treats, especially when you’re looking for something cool and refreshing after a meal.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
- Osmanthus Syrup – I use my homemade Osmanthus Syrup to give this jelly its lovely floral fragrance and a little sweetness. If you don’t have osmanthus syrup, you can use dried osmanthus flowers instead and add sugar to taste. The amount of sugar will depend on how sweet you like your jelly.
- Jelly Powder – This gives the osmanthus jelly its soft, jiggly texture while helping it hold its shape beautifully. I use plain jelly powder so the delicate osmanthus flavor can shine through. You can find the jelly powder I use on Amazon. Different brands may require different amounts of water, so check the package instructions before making substitutions.
- Water – Used to dissolve the jelly powder and adjust the consistency of the jelly.
How to Make Osmanthus Jelly
In a saucepan, combine the osmanthus syrup, jelly powder, water, and sugar (if needed). Stir well until evenly mixed (Image 1). Heat over medium heat, stirring frequently, and bring the mixture to a boil according to the jelly powder’s package instructions (Image 2).
Remove from the heat and strain through a fine-mesh strainer to remove the osmanthus flowers and any undissolved particles (Image 3). Carefully pour the mixture into your desired jelly molds and add a few tiny osmanthus flowers to each mold for a beautiful finish (Image 4). Let the jelly cool until no longer hot, then refrigerate until completely set and chilled. Gently unmold and serve cold.
Pro Tips
- Mix the ingredients before heating – Stir the jelly powder, osmanthus syrup, and water together while the mixture is still cold. This helps the jelly powder dissolve evenly and prevents lumps from forming.
- Keep stirring while cooking – Stir frequently over medium heat to prevent the jelly powder from sticking to the bottom of the saucepan. Make sure the powder is completely dissolved before removing it from the heat.
- Adjust the sweetness – Osmanthus syrup already contains sugar, so taste the mixture before adding more. If you’re using dried osmanthus flowers instead of syrup, you’ll need to add sugar to taste.
- Strain for a clearer jelly – Pour the cooked mixture through a fine-mesh strainer to remove the osmanthus flowers and any remaining particles. This helps create a beautiful, translucent jelly.
- Save a few flowers for decoration – Add a few tiny osmanthus flowers to each mold after pouring in the jelly mixture. Let them float naturally for a pretty floral finish.
- Work quickly when pouring – Some jelly powders begin setting as they cool, so pour the mixture into the molds while it’s still warm and liquid.
- Chill before unmolding – Allow the jelly to set completely in the refrigerator before gently removing it from the molds. This helps the jelly hold its beautiful flower shape.
Serving Suggestions
I love serving this osmanthus jelly chilled after a hearty Asian meal, especially dishes like Three Cup Chicken, Ants Climbing a Tree, or Szechuan Chicken. Its delicate floral fragrance and refreshing texture make it a lovely little dessert after enjoying something savory or spicy.
You can also serve it as a sweet treat alongside your favorite Asian drinks. I especially love pairing it with Rose Milk Tea, Butterfly Pea Tea, or Lemongrass Pandan Tea. If you’re in the mood for something creamier, a glass of Assam Milk Tea is another delicious choice.
Osmanthus Jelly FAQs
Yes! You can use dried osmanthus flowers instead. Steep the flowers in hot water to release their fragrance, then add sugar to taste. Use the fragrant liquid in place of the syrup and water, adjusting the total liquid according to your recipe.
Yes, but the texture will be different. Agar-agar generally produces a firmer jelly, while the jelly powder I use gives it a softer, jiggly texture. Follow the instructions on your agar-agar package, as the amount needed may differ.
This could happen if you added too much water, didn’t use enough jelly powder, or didn’t cook the mixture according to the package instructions. Different brands of jelly powder may require different liquid ratios, so check the instructions carefully.
Not necessarily, but I recommend straining the mixture for a clearer, smoother jelly. You can add a few tiny osmanthus flowers back into the molds for a pretty floral decoration.
Storage
Store the osmanthus jelly in an airtight container in the refrigerator for up to 3–4 days. Keep it chilled until ready to serve for the best texture and freshness. I don’t recommend freezing it, as thawing may affect its delicate, jiggly texture.
More No Bake Desserts Recipes
If you love this osmanthus jelly, here are more delicious no-bake Asian desserts to try! From refreshing agar-agar puddings to creamy mango sago and comforting traditional sweet treats, there’s something for everyone to enjoy.
- Avocado Agar Agar Pudding
- Chocolate Agar Agar Pudding
- Corn Agar Agar Pudding
- Mango Sago Dessert
- Candil Sweet Potato Balls
- Pulut Hitam
- Peach Gum Dessert
- Mango Sago Dessert
- Bua Loy Coconut Dessert
- Mango Pancakes
- Mango Pudding
Osmanthus Jelly
Equipment
- 1 saucepan
Ingredients
- 3 tbsp osmanthus syrup
- 75 g sugar
- 15 g jelly powder
- 600 ml water
Instructions
- In a saucepan, combine the osmanthus syrup, jelly powder, water, and sugar (if needed). Stir well until evenly mixed. Heat over medium heat, stirring frequently, and bring the mixture to a boil according to the jelly powder's package instructions.
- Remove from the heat and strain through a fine-mesh strainer to remove the osmanthus flowers and any undissolved particles. Carefully pour the mixture into your desired jelly molds and add a few tiny osmanthus flowers to each mold for a beautiful finish. Let the jelly cool until no longer hot, then refrigerate until completely set and chilled. Gently unmold and serve cold.
Notes
- Mix the ingredients before heating – Stir the jelly powder, osmanthus syrup, and water together while the mixture is still cold. This helps the jelly powder dissolve evenly and prevents lumps from forming.
- Keep stirring while cooking – Stir frequently over medium heat to prevent the jelly powder from sticking to the bottom of the saucepan. Make sure the powder is completely dissolved before removing it from the heat.
- Adjust the sweetness – Osmanthus syrup already contains sugar, so taste the mixture before adding more. If you’re using dried osmanthus flowers instead of syrup, you’ll need to add sugar to taste.
- Strain for a clearer jelly – Pour the cooked mixture through a fine-mesh strainer to remove the osmanthus flowers and any remaining particles. This helps create a beautiful, translucent jelly.
- Save a few flowers for decoration – Add a few tiny osmanthus flowers to each mold after pouring in the jelly mixture. Let them float naturally for a pretty floral finish.
- Work quickly when pouring – Some jelly powders begin setting as they cool, so pour the mixture into the molds while it’s still warm and liquid.
- Chill before unmolding – Allow the jelly to set completely in the refrigerator before gently removing it from the molds. This helps the jelly hold its beautiful flower shape.
I love making this osmanthus jelly on hot days! It’s light, refreshing, and easy to prepare. It’s also a lovely dessert to enjoy after a spicy meal.