Goji Berry Osmanthus Coconut Jelly Cake Recipe
Make Goji Berry Osmanthus Coconut Jelly Cake Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Base (Coconut Sponge Crust)
Coconut Osmanthus Jelly Layer
Garnish and Assembly
Method
Prepare the cake base
- 1
Preheat and prepare pan
Preheat the oven to 350°F (175°C). Line an 8-inch (20 cm) round cake pan with parchment paper.
- 2
Mix batter
In a bowl, whisk eggs and sugar until pale and fluffy. Sift rice flour and baking powder, then fold into the egg mixture. Stir in coconut milk and vanilla until the batter is smooth.
- 3
Bake base
Pour batter into the prepared pan and bake for about 12-14 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely on a rack.
Make Coconut Osmanthus Jelly Layer
- 4
Prepare infusion
In a saucepan, combine 400 ml coconut milk and 150 ml water and bring to a gentle simmer.
- 5
Dissolve agar and sugar
Add 2 tsp agar-agar powder and 3 tbs sugar to the simmering liquid, stirring until fully dissolved.
- 6
Infuse osmanthus
Remove from heat and add 1 tsp dried osmanthus flowers. Let steep for 5-7 minutes to infuse flavor, then strain out the flowers.
- 7
Add goji berries and set
Stir in 0.333 cup dried goji berries. Pour the hot jelly over the cooled cake base in the mold and refrigerate until firm, about 2-3 hours.
Finish and serve
- 8
Unmold and garnish
Carefully unmold the set jelly cake onto a serving plate. Sprinkle with 0.25 cup toasted shredded coconut around the edges for aroma and texture.
- 9
Serve
Slice and serve chilled. Keep leftovers refrigerated.