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1
Combine 500 ml cold water and 4 g agar-agar powder for the clear layer in a small saucepan. Stir and bring slowly to a gentle simmer over medium heat, stirring continuously until the agar is completely dissolved — the liquid must be fully transparent with no visible granules. Add 60 g caster sugar and stir until dissolved. The liquid is ready when it runs off the spoon without any gritty residue and the surface is perfectly clear.
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2
Remove the clear-layer liquid from the heat. Stir in 1 tbsp gui hua tang and 1 tsp Shaoxing wine. Pour into a flat tray or individual moulds to a depth of approximately 1 cm. Allow to cool at room temperature until just set — the surface should no longer ripple when the tray is gently moved and will feel firm to a light touch.
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3
While the clear layer sets, prepare the golden layer: combine 500 ml cold water and 4 g agar-agar powder in a clean saucepan. Bring slowly to a gentle simmer, stirring continuously until fully dissolved and transparent. Add 60 g caster sugar and 2 tbsp gui hua tang — including the amber syrup — and stir until the liquid is uniformly golden and the sugar is dissolved. This step decides the dish: agar that is not fully dissolved before pouring will produce a grainy rather than smooth jelly, and a layer poured too hot will break the set clear layer beneath.
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4
Allow the golden-layer liquid to cool briefly until it is just warm to the touch — approximately body temperature — but has not yet begun to set. Pour gently over the set clear layer. Transfer the tray to the refrigerator and chill until the jelly is fully firm throughout. When pressed at the centre, the jelly should spring back cleanly and separate from the tray edge.
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5
Turn the set jelly out or cut directly in the tray into diamond or square portions. Serve chilled. The osmanthus fragrance — intensely floral and apricot-like — should be present and pronounced when cold; if the jelly is warm, the volatile floral compounds dissipate and the dish is diminished.