I have a wealth of stories, and one I'm excited to
share involves my journey with jellies. When I first launched Nava K, now known
as Nava’s Zen, 14 years ago, I started making desserts, and jellies made with
agar-agar were among the simplest to create. I'll be sharing these recipes, but
the standout is undoubtedly Chrysanthemum Goji Berry Jelly. Although it's a
traditional Chinese jelly, I was surprised to find that even many Chinese
people were unfamiliar with this style. It left me quite speechless!
Goji berries are a staple in my kitchen, often used in Chinese soups and noodle dishes (CHINESE VEGETABLE NOODLE SOUP). I also regularly make chrysanthemum tea. With these ingredients always on hand, what more can I add?
Chrysanthemum tea is celebrated for its cooling effects, which can help relieve symptoms of heat-related conditions like headaches and eye strain. Its antioxidant properties support overall health and strengthen the immune system.
Goji berries, also known as wolfberries or kei chi, are packed with vitamins A and C, benefiting vision and skin health. They are rich in antioxidants and polysaccharides that enhance immune function and promote longevity (CHINESE HERBAL PORK SOUP).
Together, chrysanthemum tea and goji berries create a powerful blend that boosts vitality, reduces inflammation, and supports a balanced Zen wellness lifestyle (CHINESE GINGSENG CHICKEN SOUP).
Unlike jelly powders and mixes, agar-agar is a healthy choice. It’s low in calories and fat, high in fiber, and supports digestion while promoting a feeling of fullness. Agar-agar is also rich in minerals like calcium, iron, and magnesium, contains no cholesterol, and is suitable for vegetarians and vegans as a substitute for gelatin. However, because of its high fiber content, excessive consumption may lead to digestive discomfort.
By using less sugar, Chrysanthemum Goji Berry Jelly offers a delightful exploration of Zen benefits.
The method for making agar-agar jelly is consistent across different recipes, with variations in texture depending on the amount of water used. For a softer, wobblier jelly, adjust the water accordingly; for a firmer texture, use less water.
The cooking techniques for preparing the agar mixture remain the same.
Fruity jellies can become watery if stored too long, so enjoy them fresh rather than keeping them in the fridge for extended periods.
Feel free to substitute ingredients based on
availability, and remember adding your personal touch brings unique
satisfaction.
Let's start with the recipe for Chrysanthemum Goji Berry Jelly, followed by other delightful variations.
Ingredients
1 packet agar-agar (soaked for an hour and drained)
Lump sugar (to taste)
1/2 cup chrysanthemum flowers (soaked in 1/2 cup
hot water to extract tea)
One handful of wolfberries (soaked in water for 15
minutes to plump up)
Simmer agar-agar with 1.5 liters of water.
Stir to dissolve the agar-agar, strain, and return to the pot.
Add sugar and stir to dissolve.
Remove from heat and add goji berries.
Stir before pouring the mixture into a large mold or individual molds.
Add berries, stir, and remove from heat.
Pour the mixture into the molds (I used firm cup cases).
Cool and gently unmold. .
Prepare the agar-agar and remove from heat. Stir in coconut milk and set the jelly, pairing it with mango.
Divide the agar mixture into two portions. Add coconut milk to one portion and mango puree to the other. Layer the mixtures: pour the coconut agar, let it set, then add the mango mixture and allow it to set. Continue layering until all mixtures are used.
Add pandan extract and coconut milk to the agar mixture. Let it set slightly, then pour Gula Melaka syrup on top.
Set the grapefruit agar mixture first, then layer with the coconut milk agar mixture.
Use the same method as above for this jelly variation.
Prepare a pandan extract and coconut milk agar mixture. Freeze and add canned or fresh fruit cocktails before serving.
Incorporate pureed or mashed pumpkin (or use store-bought) into the agar mixture.
No comments:
Post a Comment