Bitter Melon Seed Candies

Instructions

1. 1

   Thoroughly wash the bitter melon seeds to remove any residual pulp. Pat them dry with a paper towel.

   ~5 min
2. 2

   In a small bowl, soak the dried osmanthus flowers in 30 ml of warm water for 10 minutes to rehydrate and release their aroma. Strain and reserve the fragrant water.

   ~10 min
3. 3

   Combine the bitter melon seeds, 220 ml of water, granulated sugar, and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat.

4. 4

   Reduce the heat to low and simmer, stirring occasionally, until the seeds begin to soften and the syrup thickens, approximately 45-60 minutes. The mixture should coat the back of a spoon.

   ~60 min
5. 5

   Add the reserved osmanthus fragrant water to the saucepan. Continue to simmer and stir for another 5-10 minutes until the syrup is thick and glossy, and the seeds are well coated.

   ~10 min
6. 6

   Line a baking sheet with parchment paper. Carefully spread the coated bitter melon seeds in a single layer onto the parchment paper. Work quickly as the mixture will harden as it cools.

   ~5 min
7. 7

   Allow the candies to cool completely at room temperature until they are firm and hardened, about 30-45 minutes.

   ~45 min
8. 8

   Once cooled, break apart any clumps and store the bitter melon seed candies in an airtight container at room temperature.