Osmanthus-Water Chestnut Koi Cake

Executive Chinese chef Brian Wong of Wan Hao Chinese Restaurant, Singapore Marriott Tang Plaza Hotel

1.2kg water
380g cane sugar
60g osmanthus syrup
350g water chestnut
112.5g wolfberries
112.5g gelatin powder
1.2kg ice cubes

1    Bring water to boil over high heat. Lower heat to add cane sugar. Gently stir till completely dissolved.
2    Add osmanthus syrup, water chestnut and wolfberries to stir well. The mixture should be slightly sweet to taste.
3    Add gelatin solution (obtained by double-boiling gelatin powder with a little water till melted). Mix well then turn off heat.
4    Slowly add ice cubes and gently stir till they melt. Once mixture gets a little sticky, pour it into the mould. Doing this will distribute the osmanthus evenly.
5    Refrigerate till completely solidified (takes 2 to 3 hours).