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Jingwei Shi

edible flower desserts for every season

Sweet Garden

Jingwei Shi SWEET GARDEN Copyright©2019 by BHCC

SWEET GARDEN CopyrightŠ2019 by BHCC

Jingwei Shi

edible flower desserts for every season

Sweet Garden

Fall Osmanthus Water Chestnut Cake----------------23 Orange Blossom Madeleines-----------------------25

Winter Pansy Cookies Recipe-------------------------------29 Plum blossom puff------------------------------------31


Sakura Manju (Cherry Blossom Mochi)------------------------11

Ginger Rose Shortbread-----------------------------13


Chocolate Lavender Fudge-------------------------17

Calendula Honey Funnel Cake---------------------19

Important Considerations----------------------------7

Potential Health Benefits-----------------------------6

Flowers You Can Eat-----------------------------------4






If you use a metal steamer, make sure to wrap the steamer lid with a dry cloth to prevent any water droplets.


5 Pickled sakura blossoms

100 grams Red bean paste

30 grams Granulated sugar

1 dash Red food colouring

1/2 tsp Baking powder

60 grams Cake flour

1 Flour for dusting

20 ml Water


~Spring~ 11

9. Place doughs on the sheet. Put sakura blossoms on top of the dough. Line a damp tea towel on steamer, and place the dough on it. Steam on high heat 8 minutes.

8. Bring water to a boil in the steamer;

7. Roll the ball into round circles (8cm in diameter). Make the center thicker than the edges. Put Step 2 red bean paste at the center of the dough. Wrap up and close the ends tightly;

6. Add Step 5 dough into the bowl. Knead and divide it into 5 portions, and shape into balls;

5. Combine cake flour and baking powder in a bowl. Add Step 4 water. Mix them until smooth and fluffy;

4. Put water and red food coloring in a small container, mix with granulated sugar;

3. Prepare 5 sheets of parchment paper cut into small squares (4 x 4 cm);

2. Divide the red bean paste into 5 portions and shape into balls;

1. Soak pickled sakura blossoms in water. Pat them with paper towel;


Sakura Manju (Cherry Blossom Mochi)





you’ll end up with a lumpy mess.

Don't overcook the mixture, or


¾ cup Water chestnut powder

2 tsp Wolfberries soaked

1 tbsp Osmanthus flower

½ cup Granulated sugar

2 – 3 Water chestnuts*

3 cup Water


knife with some warm water before slicing so it will not stick.

~Fall~ 23

6. Let it cool completely below unmolding and slicing. It should come off easily. Wet your

initial but will turn semi-transparent when cooled.

5. Turn down the heat and continue to steam for another 10 mins. The color will be opaque

steam over high heat for 10 mins.

4. Pour the paste into a lightly greased pan (preferably square and about 6 or 7 inches) and

until mixture slightly thickened and coat the back of the spoon;

3. Add in water chestnut mixture to the pot and turn on the heat to low. Stir constantly

for 2 mins;

heat and add in sugar follow by osmanthus flower and wolfberries. Stir well and cover

2. In a pot, heat up 2 cops/ 500 ml water. When it comes to the boiling point, turn off the

1. Mix 1 cup/ 250 ml water with water chestnut powder together. Set aside.


Osmanthus Water Chestnut Cake

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