The vegetarian recipe for Osmanthus Jelly:

servings – 15 to 20 jellies


  • 3 cups soaked coral grass (*wash coral grass, soak in water overnight and drain)
  • 3/4 cup crystal sugar 冰糖 bing tang
  • 2 tbsp corn starch
  • 1 tbsp dried osmanthus flowers
  • 2 1/2 cups water


  1. Place all the ingredients in a blender (except osmanthus flowers), puree until smooth and jelly-like.
  2. Pour the puree into a pot, add osmanthus flowers, heat over low flame and keep stirring until the first boil.
  3. Transfer the puree into jelly molds and refrigerate for about 2 hours.
  4. Serve.