Sour Plum and Chrysanthemum Jelly Cubes

Instructions

1. 1

   Rinse the dried sour plums and chrysanthemum flowers under cold water.

   ~1 min
2. 2

   In a saucepan, combine the rinsed sour plums, chrysanthemum flowers, rock sugar, and water. Bring to a boil, then reduce heat and simmer for 30 minutes, allowing the flavors to meld.

   ~30 min
3. 3

   Strain the liquid through a fine-mesh sieve into a clean saucepan, discarding the solids. You should have a flavorful plum-chrysanthemum broth.

   ~5 min
4. 4

   Whisk in the agar-agar powder into the broth until completely dissolved. Ensure there are no clumps.

   ~2 min
5. 5

   Bring the mixture back to a gentle simmer over medium heat, stirring constantly, for about 5 minutes to activate the agar-agar.

   ~5 min
6. 6

   Line an 8x8 inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.

   ~2 min
7. 7

   Carefully pour the hot agar-agar mixture into the prepared baking dish.

   ~2 min
8. 8

   Allow the jelly to cool at room temperature for about 30 minutes, then transfer to the refrigerator to set completely for at least 2 hours.

   ~150 min
9. 9

   Once fully set, use the parchment paper overhang to lift the jelly out of the dish. Cut into small, uniform cubes (approximately 1 inch).

   ~10 min