-
1
Combine the water and rock sugar in a saucepan over medium heat. Stir until the sugar dissolves completely. The syrup is ready when it runs clear with no visible crystals.
-
2
Add the osmanthus blossoms to the syrup and reduce the heat to the lowest setting. Infuse for no more than two minutes, then remove the pan from the heat entirely. Prolonged heat dissipates the delicate floral compounds; the liquid should smell clean and distinctly of osmanthus at this point.
-
3
Whisk the agar-agar powder into the warm infused syrup until fully dissolved, then return the pan to medium heat and bring to a gentle simmer, stirring continuously. This is where the dish lives or dies: use precisely the stated quantity of agar — too much yields a rubbery, unpleasant set rather than the tender, clean-breaking gel characteristic of the Jiangnan original. The mixture is ready when the agar is fully incorporated and the liquid is just beginning to simmer.
-
4
Strain the liquid through a fine sieve into wet moulds, a tray, or traditional flower-shaped forms, retaining a scattering of osmanthus blossoms if desired for the characteristic pale-gold flecked appearance. Allow to cool to room temperature.
-
5
Transfer the moulds to the refrigerator and chill until fully set. The jelly is ready when it pulls cleanly away from the mould sides and holds a sharp edge when unmoulded or cut into cubes.
-
6
Unmould or cut into portions. Serve chilled with plumped wolfberries and a spoonful of sweet rice wine (jiu niang) alongside.