ENG BM

Milky Kwai Far Koh

Milky Kwai Far Koh

Ingredients

  • 10g konnyaku jelly powder

  • 230g caster sugar

    (combine)

  • 150ml MARIGOLD Evaporated Creamer

  • 800ml water

  • 1½ tbsp osmanthus flowers

  • 4 tbsp wolfberries, soak in water until it plumps

  • Jelly mould of your choice

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Method

  1. Combine konnyaku jelly powder with sugar. Bring MARIGOLD Evaporated Creamer and water to a slow boil. Add in konnyaku mixture and stir continuously until it starts to boil again.

  2. Add in osmanthus flowers and cook it for 2 minutes. Turn off heat.

  3. Put a few wolfberries into each mould and spoon a few tablespoonfuls of konnyaku mixture over it (this will enable the wolfberries to stay in place).

  4. Once it is set, gently pour the remaining mixture over and leave it to cool.

Chef's Tip:

Osmanthus flowers are available in Chinese medical hall or speciality cake shops. Leftover flowers can be used to make hot fragrant tea.

Prep time: 20 minutes
Cooking time: 15 minutes
Serves: 8
MARIGOLD Evaporated Filled Milk (390g)