Saturday, September 16, 2017

How to Make Chinese MahJong Coconut Osmanthus Jello 麻雀(麻將)椰汁桂花糕





Have you heard of one of the most popular Chinese card game called MahJong (麻雀 or 麻將 in Chinese)?  It’s one of my In-Law’s favorite game to play with friends and family.  I made these Chinese MahJong Coconut Osmanthus Jello 麻雀(麻將)椰汁桂花糕 to celebrate my Mother-In-Law’s birthday.  They were fun to make and absolutely fun to eat as well, especially if you’re eating the winning set of “tiles”!

How to Make Chinese MahJong Coconut Osmanthus Jello 麻雀椰汁桂花糕   http://uTry.it

When I was a little kid, I remember sitting next to my parents and watch them play MahJong during the Chinese New Year.   That was how I learned the rules for the game.  Back then, I was secretly hoping that they need to take a bathroom break so that I can sit-in as a substitute!  Those were some fun memories.

How to Make Chinese MahJong Coconut Osmanthus Jello 麻雀椰汁桂花糕   http://uTry.it

I got the MahJong Silicone Mold to make these Coconut Osmanthus Jello and the mold is super easy to use.  I’ll list the product link as well as the required ingredients at the end of this post for your convenience.  To mimic the actual MahJong tiles, I make these jello in 2 layers.  The bottom layer is made with coconut milk and the top layer is made with dried Osmanthus. 

How to Make Chinese MahJong Coconut Osmanthus Jello 麻雀椰汁桂花糕   http://uTry.it

For this recipe, I tested out a few times to get the perfect flavor and consistency.   My kids love the version with milk mixed with coconut milk.  I personally love a stronger coconut milk version.  I’ll list both of them in details in the recipe below so that you can choose for yourself. To color the wordings of the “MJ tiles”, I used my homemade beet root red food coloring (red), matcha green tea powder(green), and homemade red cabbage blue food coloring (blue).  I’ll list the links to the tutorial below for your reference.  Otherwise, you can use store-bought natural food coloring as well.

How to Make Chinese MahJong Coconut Osmanthus Jello 麻雀椰汁桂花糕   http://uTry.it

This plate above is the famous winning hand called 十三么.  Which is considered a rare hand to win because it’s not easy to collect all these tiles in a game.  But it’s a challenge that many MJ players would dream to get this hand in the game. 

How to Make Chinese MahJong Coconut Osmanthus Jello 麻雀椰汁桂花糕   http://uTry.it

These Coconut Osmanthus Jello not only look whimsical and realistic, they are also very refreshing and delicious!  If you know someone who love to play MahJong, you’ve got to try this recipe out!  Wish you all good luck in the game and have fun making this treat.  Remember, Eat, Drink, and Be Happy!  Thank you for stopping by and I’ll see you all next week!

How to Make Chinese MahJong Coconut Osmanthus Jello 麻雀椰汁桂花糕   http://uTry.it

Below is a picture consists of (one of each of) all the tiles in the MahJong Game.  You can look at this picture and reference back where to add the colored gelatin mixture when you make the recipe!  Have fun!

How to Make Chinese MahJong Coconut Osmanthus Jello 麻雀椰汁桂花糕   http://uTry.it


Link to Homemade Beet Root Red Food Coloring Tutorial
https://goo.gl/v7G49A
Link to Homemade Blue Food Coloring Tutorial
https://goo.gl/K6BDHM

Ingredients and Tools Used:
Chinese MahJong Silicone Molds (Click here for more information)
C
alphalon Baking Pan (Click here for more information)
All Natural Food Colorings (Click here for more information)
Organic Coconut Milk (Click here for more information)
Unflavored Gelatin Powder (Click here for more information)
Dried Osmanthus (Click here for more information)
Large Measuring Cup (Click here for more information)
Strainers Set (Click here for more information)
Matcha Powder (Click here for more information)
Flat Top Wooden Spatula (Click here for more information)
Measuring Cup Set (Click here for more information)



Disclosure: uTry.it is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.




Chinese MahJong Coconut Osmanthus Jello 麻雀椰汁桂花糕

Ingredients for the Coconut Layer (椰汁糕部分):
3/4 cup whole milk**
1 cup coconut milk
6 tablespoons sugar
2 tablespoons cold water
1 tablespoon unflavored gelatin powder

Ingredients for the Osmanthus Layer (桂花糕部分):
1 tablespoon dried Osmanthus (桂花)
1 cup water
3 tablespoons sugar
1 tablespoon cold water
1 1/2 teaspoons unflavored gelatin powder

Ingredients for the decorations: Red:
½ teaspoon unflavored gelatin powder
1 tablespoon cold water
¼ teaspoon Beet Root All Natural Red Food Coloring

Green:
½ teaspoon unflavored gelatin powder
1 tablespoon cold water
¼ teaspoon matcha green tea powder

Blue:
½ teaspoon unflavored gelatin powder
1 tablespoon cold water
¼ teaspoon Red Babbage All Natural Blue Coloring
(or a few drops of store bought all natural blue food coloring)

To Prepare the Coconut Layer:
In a small bowl, mix the gelatin powder and cold water together and set aside. In a small saucepan, heat the milk, coconut milk, and sugar together over medium heat until sugar is completely dissolved.

Add the gelatin mixture, stir constantly, and heat until the gelatin is completely dissolved. Remove from heat and let the mixture cool down slightly.

Place a sieve over a measuring cup with a spout. Pass the coconut jello mixture into the cup through the sieve to remove any lump.

Place the silicone mold over a baking sheet pan for easy transfer. Carefully pour the coconut mixture into the MahJong silicone mold until each cavity is 3/4 full. Place in refrigerator on flat surface until set, about 1 to 2 hours.

To Prepare the Osmanthus Layer:
In a small bowl, mix the gelatin powder and 1 tablespoon of cold water together and set aside. In a small saucepan, heat 1 cup water along with the dried Osmanthus until the mixture comes to a simmer. Cover and let it steep for 15 minutes.

When time is up, reheat the mixture over low heat and add the sugar. When sugar is dissolved, add the gelatin mixture, stir constantly, and cook until gelatin is completely dissolved. Remove from heat and let the mixture cool down slightly.

Pass the mixture through a strainer to remove the Osmanthus. Press the Osmanthus in the strainer to remove any excess liquid, then, discard the Osmanthus. Take the silicone mold out from the fridge when the coconut layer is set. Carefully spoon the Osmanthus mixture on top of each cavity until it’s filled to the rim.

Return the tray to the freezer until the Osmanthus jello is frozen, about 2 hours. (Freezing the dessert instead of keeping it in the refrigerator will make it easier to unmold later).

When ready to decorate, unmold the jello onto a serving plate by pushing the back of the silicone mold.

To Prepare the decoration color mixtures:
In a small heat proof bowl, mix the gelatin powder and water together. Heat the mixture in the microwave for 30 seconds or until the mixture is liquidfy. Stir in the food coloring or matcha powder accordingly. Use a different bowl for each color.

To Decorate:
Dip the tip of a small spoon into the coloring mixture and gently touch the cavity of the jello where you want the color. The coloring liquid will spread on its own. For the more detail cavity, use the tip of a toothpick to decorate instead. Keep in the refrigerator until ready to serve. Enjoy!


**Amy’s Note:  If you like stronger coconut flavor for this dessert, substitute equal amount of coconut milk and omit the whole milk.






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