Colorful berries, goji berries, basil seeds adorn these beautiful soft and jiggly jelly dumplings. It's super easy to put together and they make such a refreshing fuss-free healthy treat this summer and to celebrate the dragon boat festival. The recipe can be made with agar or gelatin.
Put the basil seeds in a bowl and pour some water to cover and let them soak until they are plump. Drain off the soaking liquid
Soak the goji berries in water until they are softened. Drain off the soaking liquid
Distribute the filling:
I use 3 x 5 inches food-grade clear PP bag (polyproplyne bag), or we call it treat bags at the craft/baking store here in the U.S. This size can make about 12 small dumplings. If you want to make bigger one, use 4 x 6 inches. It yields about 6-7 large dumplings
Portion out the fruit, goji berries, and basil seeds into individual bag. Place the bags inside a container to prop them up
If using agar powder:
Combine agar agar, sugar, and jelly powder in a bowl. Whisk to mix. It is important that you combine them this way so they won't clump when you mix them with water.
Pour 480 ml of water into a saucepan or a pot. Gradually sprinkle this mixture over the water and whisk until no lumps
Turn on the heat to medium and keep whisking and bring to a gentle simmer. Make sure the agar has dissolved and you don't see any specks. The jelly won't set properly if agar is not dissolved. Add dried osmanthus flower and let them steep for 5 minutes. Transfer to a measuring cup with a spout for easier pouring
Cool the agar mixture to no more than 140 F (60 C), but no cooler than 122 F (50 C) because agar will start to set/solidify. Proceed to assembling step
If using gelatin powder:
Pour 480 ml of water and add sugar in a saucepan. Put this on the stove over medium heat and bring to a gentle simmer just to dissolve the sugar. Add osmanthus flower and let them steep for 5 minutes. Do not hard boil it. Let it cool down to warm before mixing it with gelatin
Meanwhile, sprinkle gelatin over 80 ml of water in a heat-proof glass/bowl. Don't dump all in the water because it will clump up. Stir to combine and let it soften/bloom. Microwave on low in a 10 second increment until the gelatin melt. It turns clear and runny when it melts. Do not overheat as it weakens the gelatin
If you don't have a microwave, just set the glass/bowl over a hot water bath and let it melt until it turns clear and runny
Stir the gelatin into the water and sugar mixture you prepare earlier, make sure they comfortably warm and not boiling hot. Stir to combine. Proceed to assembling step
Assembling: (for both recipes)
Pour this into individual bag. Pour until the liquid reach about the same height as the base
Hold the bag and close it perpendicular to the base to form a triangle shape that resembles traditional zong zi. Fold the top down two to three times and secure with tape. Put it inside a container again to keep it in a standing position. Repeat with the rest
Chill:
Transfer into the fridge to let it chill until they set firmly, about 1 hour or so if you are using agar. It takes at least 6 hours or so if you use gelatin. I like to leave them overnight so that they are decently chilled and feel refreshing when you eat them
To serve:
Remove the tape and slide the jelly out onto a serving plate.
To store:
The jelly dumplings can be kept refrigerated for 3-4 days before it starts losing its shape and turn watery
Notes
If you don't have jelly powder, you can substitute it with 2 grams of agar powder. The texture won't be jiggly when you don't use jelly powder.