Showing posts with label Osmanthus Flower. Show all posts
Showing posts with label Osmanthus Flower. Show all posts

Saturday 26 January 2019

[recipe + video] Osmanthus Longan Coconut Koi Jelly

Chinese New Year is around the corner so here I am sharing a quick auspicious dessert which you can prepared for your guests during festive gathering. This Osmanthus Longan Coconut Jelly consists of 2 layers with a golden osmanthus jelly top and aromatic coconut flavour below.


Tuesday 28 January 2014

[With Recipes] Our Chinese Lunar New Year Goodies

Three more days to go before the Chinese Lunar New Year celebration begins and most of the households are busying with new year bakes such as pineapple tarts, almond cookies, love letters and etc. Whereas for savory dishes most of us will be making the ngoh hiang (minced meat roll), braised soy duck, braised sea cucumber, chicken curry and etc.

In this post, I am sharing some of the goodies (with recipes) that we had made till date such as Kueh Bangkit, Orr Nee, Ngoh Hiang and etc which you might be interested to try any of them during the 15 days of lunar new year feasts.

Thursday 14 February 2013

[With Recipes] Lunar New Year Lunch Gathering With Relatives

This year mum and I decided to do a combined New Year lunch gathering to invite our relatives over for a festive lunch. We hope to take this opportunity to get touch and mingle with everyone since we seldom get a chance to eat together as a big group during normal days of the year.

Thursday 7 February 2013

Osmanthus Chestnut Cake - 桂花马蹄糕

A few days back during our trip to Chinatown, I saw a stall selling Osmanthus Chestnut Cake (桂花马蹄糕) at a price of S$8.50 per box which gave me a shock. The price that they are selling per box is more than enough to replicate 3 similar boxes if you know how to make it at home. Although my recipe here might not be as authentic when compared to those sold outside in the shop but at least this is not a difficult dessert which you could do it at home for your guests or as a New Year gifts.

Monday 4 February 2013

Osmanthus And Chestnut Koi Jelly Plus Osmanthus Flower Giveaways

Thinking of what dessert to make this coming Chinese New Year? Why not try this super easy Osmanthus And Chestnut Koi Jelly which I am sure your guests would be impress with those cute and auspicious Koi Fish (锦鲤) and Ingot (元宝). With just 3 main ingredients such as Osmanthus Flower, Konnyaku Jelly and Water Chestnut you could easily replicated this dessert which is similar to Osmanthus Cake (桂花糕) but in jelly form rather than cake.


For this jelly dessert I did not add any food colouring and the "golden colour" effect comes from the natural colour of the Osmanthus flowers itself. So if your prefer a darker colour,  you could either add in a teaspoon more of the Osmanthus flower or a few drops of yellow food coloring. But if you cannot get hold of any Osmanthus Flower or Konnyaku Jelly, you could try another flavour instead of Osmanthus using Lemongrass with a reference recipe here.

As for the Koi And Ingot jelly mould, you could get it from Kitchen Caper. I bought mine with 3 different assorted mould for S$5.00 during their festive promotion.  

(Serves: 4-6  | Preparation: 15 minutes  | Cooking: 7 minutes)

  • 1 Packet Red Man Brand Konnyaku Premix Jelly Powder
  • 1200ml Water
  • 3 - 4 Teaspoons Osmanthus Flower
  • 1.5 Tablespoons Wolfberries, soaked till soften
  • 8 Water Chestnuts, skin removed and diced
  • 1 Knot of Pandan Leave, optional

1. In a pot, add 1200ml of water and bring to boil together with pandan leave for 3 minutes to infuse the water with pandan leave fragrance. 

2. Lower the heat, add in osmanthus flowers and simmer on low heat for 2 minutes.

3. On the lowest heat, slowly stir in Konnyaku Jelly Powder using a balloon whisk or wooden spoon until powder fully dissolved. Turn off the heat and remove from stove.

4. Add 2 wolfberries (pre-soaked in water for 3 - 5 minutes till puff) and 1/2 - 1 teaspoon of water chestnut in each jelly mould (refer to the photo above).

5. Slowly pour in jelly solution into the prepared mould. Cool and chill in the fridge for at least 2 hours to firm it before serving.

Osmanthus And Chestnut Koi Jelly

Steam Osmanthus Cod Fish

Glutinous Red Date With Osmanthus Syrup

Huiji Steamed Pomfret With Osmanthus

Osmanthus Honey Tea
If you have no time to involve yourself in the kitchen, perhaps a cup of this refreshing Osmanthus Honey Tea (recipe) will be great to help smoothing your mood as well as detoxification and beauty maintenance.


Lastly in order for those who are interested to try our Osmanthus Flower. I would be giving away 2 trial packet (4g each) of Osmanthus Flowers to 2 Lucky Readers to try out some of the related recipes that I have shared.

How To Win:-
1. Comment (on this post) which recipe with Osmanthus Flowers that you would like to try.

2. Click LIKE and SHARE the above photo over at Cuisine Paradise Facebook Page (here); AND

Leaving a comment (on facebook) that you have "Like And Share" the above.

Closing Date: 05 February 2013 (Tuesday), 12.00 NOON
*Giveaway is open to ALL READERS of Cuisine Paradise with a valid mailing address.

[Giveaway Result Updated on 05 Feb 2013]

 photo singoff3_zpse17561a6.jpg

Friday 1 February 2013

Huiji Steamed Pomfret With Osmanthus

Silver Pomfret (Yin Chang - 银鲳鱼) or White Pomfret (白鲳鱼) is one of the seafood choice which is popular among the Teochew (a dialect group). And usually for a Teochew family like us, we love to include preserved salted vegetables, tomato and sour plums in our Steamed Silver Pomfret dish. But since I am re-create this dish for Chinese New Year, I decided to add in some Osmanthus flower which has a distinctive fragrance that enhance the flavour of this dish.


During Chinese New Year, it is a must have for each household to have "Fish" as one of the auspicious dish which symbol "abundance" of good luck and fortune. And when it comes to fish, the best way is to either Steam or Poach whereby using the most least ingredients to draw up the natural flavour and sweetness of the fish.

(Serves: 4-6 | Preparation: 10 minutes | Cooking: 20 minutes)

  • 1 Silver Pomfret, about 400g
  • 2 Cup (40ml, using huiji measuring cup) Huiji Waist Tonic
  • 1 Stall Spring Onion, cut into sections
  • 2 – 3 Slices Ginger, Shredded
  • 1 Teaspoon Osmanthus Flower
  • 2 Fresh Shiitake Mushrooms (optional), sliced
  • 1 Teaspoon Shallot Oil, optional

1/4 Teaspoon Salt
1 Teaspoon Sesame Oil

1. Clean pomfret to remove any scales or intestines. Rub pomfret evenly with salt and marinate for 5 minutes.

2. Place pomfret on steaming plate that consists half portion of shredded ginger and spring onion.

3. Arrange remainder ginger, spring onion and mushroom on the fish before scatter the osmanthus flower on it.

4. Steam pomfret over high heat for 10 – 12 minutes. Remove from heat, garnish with shallot oil and drizzle a cup (20ml) of Huiji Waist Tonic on the fish and serve immediately.

With my bottle of Huiji Waist Tonic that acts as a great helper in the kitchen, it definitely helps to boost up our health as well as enhance the flavour of the dish. For your information, Huiji Waist Tonic is now made in "Singapore" with a richer taste that filled with more goodness. And for Lunar New Year, you can pamper your loved one with either their festive gift sets such as Gifts of Thought (S$53.00), Gifts Of Warmth (S$93.00, shown above) or Huiji Waist Tonic and Fruity Lite Bundle Pack (S$42.80) which helps to bring them health and beauty.

Lastly I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.

Wednesday 30 January 2013

{5 New Recipes} Pre Chinese New Year Dinner Gathering

Last Saturday evening, a few of us get together to have an early Chinese New Year dinner over at my place. Although this was not the first time I prepared food for such as big group of friends other than my family,  I am still very nervous and a bit stress up with planning the dishes as well as preparations.

Thanks to Jacob and Shiting who initiate to help up with the Yusheng as well as preparing the ingredients for the dishes in order to put this dinner together. I hope everyone enjoys the meal and I apologize if the dishes are not up to expectations due to my clumsy hands and mind in the kitchen :)

Wednesday 10 February 2010

Glutinous Red Date With Osmanthus Syrup

There are all kinds of Chinese New Year after meal desserts and the most common few are:- Yam Paste With Gingko Nuts, Red Bean Puree With Lotus Seeds, Tang Yuan, Chng Teng and etc...... But what I am going to share with you today is something really simple and yet it will impressed your guest with it's "Golden Outlook". I have named it "桂花元宝" in Mandarin which mean Osmanthus Ingots.

This recipe required 3 main ingredients which are Red Dates(preferably those HUGE one so that it will be easier to do the stuffing), Glutinous Rice Flour(the filling) and the most important ingredient "Osmanthus Flower - 桂花" which will brings out the floral fragrance of this dessert. And in order to sweeten this dish and enhance the flavour of the stuffing, I will make a syrup using "Rock sugar - 冰糖" and "Candice winter melon - 冬瓜糖".

In order to slit open the Red Dates and remove the seed easily, it's best that you soaked it in warm water for about 5 - 10 minutes as to soften it. But if you wan to save the trouble of removing the seed, you can purchase those that is without seeds. I saw this HUGE red dates from one of the groceries stall near my area and it cost only $0.80 per 100g. With these detail photo above, I am sure it will give you a better ideas on how to prepare this Chinese New Year dessert.

Ingredients For Ingots:
16 - 18 Huge Red Dates, removed seeds
50g Glutinous Rice Flour
30ml or more Water

1. Rinse and clean away the soil/dirt on the outer skin of the red dates.
2. Soaked them in a bowl of warm water to soften it so that it will be easier to cut open and remove the seed in it.
3. Place the glutinous rice flour in a medium bowl, slowly add in the water and stir till it form a dough. (you might required more water)
4. Pinch about a marble size portion of the dough and stuffed it in each Red Dates.
5. Arrange the stuffed dates on a plate and steam it in a pot of boiling water on Medium heat for about 5 minutes.
6. When done, removed the dates from the pot, set aside to cool while preparing the Osmanthus Syrup.

~ For the procedure of the stuffing and steaming you can refer to the above photo for clearly explanation.

Ingredients For Osmanthus Syrup:
1/2 Tablespoon Of Osmanthus Flower
10g Rock Sugar
2 Strips of Candice Winter Melon, finely chopped
80ml Water
Extra Osmanthus Flower for topping

1. Bring water to boil in a small sauce, add in rock sugar and stir till the sugar melted.
2. Lower the heat, add in chopped winter melon and Osmanthus Flower and let it boiled for about 15 seconds.
3. Add in the cooked glutinous red dates and stir it through the sugar syrup and simmer till the syrup became a bit sticky.
4. Off the heat, removed the red dates and served it in small serving cups, drizzle with some osmanthus syrup & chopped winter melon then sprinkler some extra osmanthus flower to enhance the fragrant and outlook.

You can prepared all the ingredients and steps up to the steaming of the red dates and cooked the Osmanthus Syrup just before serving. Or alternatively, you can prepared everything and stored this dessert in the fridge and served it as a cold dessert. So no matter which method you prefer, I am sure this will make a great dessert for your guests this coming Chinese New Year.Posted by Picasa

Friday 8 January 2010

Steam Osmanthus Cod Fish

In about a month's time, there will be two great occasions that falls on the same day of 14th February 2010. And I am sure most of us is aware of this Special day which marks the 1st day of the Chinese New Year as well as the Western Valentine's Day. So on this day, most or maybe all the restaurants will be fully packed with people celebrating this double occasions. In this case, why not try to whip up something special for your family or love one at the comfort of your home.

Since it is near towards the Chinese New Year season, I am sure whatever you have or going to prepare, you would want to give it some auspicious name. Today, we are going to prepare this "Osmanthus Cod Fish" with a translated name of "桂花蒸鳕鱼" which sounds like prosperous fish/become more prosperous every day(蒸蒸日上). For readers who has being following my post, you will have read about this Osmanthus flower which I have used it quite a number of time in making dessert or herbal drinks.

Ingredients: (serves 2)
1 Large Cod Cutlet
1/2 Tablespoon of Osmanthus Flower
1 Teaspoon of Wolfberries
3 Red Dates, halves
Some Broccoli Florets, blanched
1/2 Tablespoon Mirin/Glutinous Rice Rice, optional

1. Clean and pat dry the fish, lightly marinate it with some light soy sauce and corn flour.
2. Next arrange the fish cutlet on a plate together with the red date, wolfberries and 1/2 of the Osmanthus Flower.
3. Prepare a steaming pot with metal rack, when the water boils, put the plate of fish on the rack and steam on medium high heat for about 5 minutes.
4. Remove the pot cover, drizzle mirin/glutinous rice wine on it, scatter the remaining Osmanthus Flower and continue to steam for another 2 to 3 minutes till the fish is cooked through.
5. Remove and serve with warm rice.

~ You can choose any type of fish fillet/cutlet that is suitable for steaming or to your liking.
~ The timing for steaming the fish will depend on the thickness, you can test it after 5 minutes of steaming time, using a chopstick/fork to test the center of the meat.

Osmanthus is a highly perfumed flower, and it is well known that you can smell it nine miles away! It is a deliciously fragrant flowers which carry the scent of ripe peaches or apricots. Other than its refreshing fragrant, in the Chinese Medical terms, it is also used to reduce phlegm if you have a bad cough. Posted by Picasa

Thursday 8 February 2007

Osmanthus & Water Chestnut Kueh

Osmanthus is a highly perfumed flower, and it is well known that you can smell it nine miles away! It is a deliciously fragrant flowers which carry the scent of ripe peaches or apricots. In Chinese cuisine, the flowers are also used to produce osmanthus-scented jam (桂花酱), sweet cakes (桂花糕), dumplings, soups, and even liquor (桂花酒).

Usually when we went for dim sum during the weekend, my hubby will order the water chestnut kueh which he loves it alot. But then this is slightly different because of the Osmanthus fragrant infused into the kueh. It's rather a refreshing taste and it's up to individual whether you like that peachy or orange fragrant. Thanks Mandy from M4M to share with us this recipe.

100g Water Chestnut Flour
1/2 Tablespoon Potato Starch
800ml Water
2 Teaspoons Dry Osmanthus
60g Chopped Water Chestnut(about 4)
200g Rock Sugar
1 Teaspoon Oil

1. Boil water and add osmanthus flower reduce heat to simmer for 3 minutes, add in the rock sugar and stir till dissolved.
2. Cover and infused for 5 minutes.
3. Transfer about 250ml of flower tea(without the flowers) to a medium bowl and let it cool in a pot of ice water.
4. Before adding in chopped water chestnut to the pot of HOT flower tea, remove 1/2 of the Osmanthus flower in it and set aside.
5. After the bowl of flower tea and cooled down, stir in water chestnut flour and potato starch and sieve it into the HOT flower tea solution.
6. Keep stirring the mixture on low heat until slightly thicken like gluey form.
7. Stir in the oil and turn off the heat.
8. Pour into a 8" greased square tin and steam on HIGH heat for 20 minutes. (remove the cover and wipe off water every 5 minutes)
9. Cool it and put in the fridge to chill and unmould.
10. Serve it chilled.

a) You can get the water chestnut flour from most of the supermarket.Posted by Picasa