Seasonings
50 g water chestnuts, 30 g agar-agar, 2 rose petals, 2 g sweet osmanthus, and mint leaves to taste.
Seasonings
150 g (about 3/4 cup) white sugar.
Instructions
1. Wash the agar-agar, place it in a large bowl, and soak in water until it swells. Steam over high heat until fully dissolved, then remove and pour into a clean aluminum pot (do not use an iron pot). Add water and sugar to taste, and boil until the mixture becomes sticky. Remove from heat, strain through sterilized cheesecloth to remove any sediment, pour into a deep large porcelain dish, and let cool until semi-set.
2. Cut the cleaned water chestnuts into thin strips, blanch them in boiling water, then drain well and scatter over the semi-set agar jelly. Once fully cooled, cover the dish and refrigerate. To serve, cut into small cubes, brush with mint syrup, arrange on a plate, and sprinkle with rose petals and sweet osmanthus. This snack is refreshing, crisp, and sweet.