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Flower Shaped Osmanthus Konnayku Jelly with Wolfberries on a plate

Osmanthus konnyaku jelly recipe

Refreshing osmanthus jelly recipe made with only 4 ingredients
5 from 2 votes
Prep Time 5 mins
Cook Time 15 mins


  • Pot
  • Whisk
  • Mold


  • Making jelly with 1 litre of water:
  • 10 g Osmanthus Tea Leaves
  • 20 g Wolfberries (can be increased to 45g if you particularly love wolfberries)
  • Konnyaku powder (amount as per back of the packet; can be substituted with agar agar or gelatine. If the amount of water required is not 1 litre, please adjust the rest of the ingredients accordingly. For eg, if your packet only required 500ml, please halve the amount of osmanthus tea etc used)
  • 1 litre water 4 cups
  •  150 g Osmanthus syrup/ osmanthus sugar/ rock sugar/ a light honey/ white sugar  (Only add if your konnyaku jelly packet does not include sugar- sweeteners listed in order of preference, start with 150g of sugar for your first jelly before adjusting to taste for future batches)


  • Wash the woflberries.
  • Remove any hard and dark bits (leaves/ twigs) from the osmanthus tea.
  • Heat 1 litre of water in a pot. Whilst water is heating, rinse the osmanthus flowers in a sieve. When the water is almost boiling, add all the osmanthus tea to the water and let it simmer for 5 minutes.
  • Add the konnyaku powder, bring the pot to a boil before reducing heat to a simmer, stirring continuously for 5 minutes. Make sure the mix is all dissolved
  • Add the wolfberries and continue to simmer for 3 minutes.
  • Pour into molds and allow to cool. Stir with a toothpick to ensure that the tea and wolfberries are dispersed evenly througout the jelly. When not too hot (you don't want to raise the temperature of your fridge), transfer to fridge to set for at least 3 hours (I usually leave it overnight)


If you prefer a non- fibrous jelly, increase the amount of time the osmanthus flowers are simmering for before sieveing them out (ie before adding the konnyaku powder).