Another cooling & sweet dessert to cool you down! ^-* As I've plenty of dried osmanthus flower, so I've been exploring on recipes which uses this particular ingredient and I found this! :D I loves this sweet flowery tasty dessert when is chilled!
Recipe adapted from Food 4 Tots
- 2 large yellow skinned Chinese round shaped
- 25g dried white fungus (雪耳)
- 3 tbsp dried osmanthus flowers (桂花)
- 10gm seedless red dates
- 20gm sweet almonds (南杏)
- 10gm bitter almonds (北杏)
- 75gm rock sugar
- 1 candied dates
- 1.5 litres water
- Rinse the white fungus under running water, followed by soaking in a bowl of water for an hour. Using a pair of kitchen scissors, trim out the hard yellow orange parts at the bottom and separate the frilly head of fungus into bite-sized pieces. Rinse, drain and set aside.
- Skin the pears, core them and cut each one into 8 wedges, set aside.
- Put dried osmanthus flowers into a sieve. Rinse them through running water and drain. Spoon it into a disposable tea or spice bag. Seal the bag and set aside.
- Wash and remove seeds for red dates.
- Rinse candied dates and both types of the almonds.
- Bring the water to boil in a medium-sized pot. Add tea bag (step 3 above) and rock sugar to the pot, and turn heat down to medium. When the rock sugar has dissolved, have a taste and add more sugar if desired.
- Add the white fungus, candied dates, red dates, and sweet and bitter almonds.
- Simmer over medium low heat for 45 minutes to an hour. The pears are done when you can pierce through them easily using a sharp knife.
- Let it cool in the pot for 1 hour. Fish out the tea bag containing the osmanthus flowers before serving. It can be served warm or chilled. For chilled, cool completely then refrigerate at least four hours or overnight.