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Golden Chrysanthemum & Goji Berry Jelly Cake

What a spectacularly stunning dessert! Just WOW. This Golden Chrysanthemum Jasmine Goji Berry Jelly Cake is certainly a sight to behold. We’d be hard pressed to even touch it, if it weren’t so tasty in the first place! Agar Agar cakes are a widely popular dessert in East and Southeast Asia. They come in many different varieties and are best served cold or room temperature. Agar agar derives from red algae and is vegan and a great alternative to gelatin! These jelly cakes have more of a bite to them with a firmer texture than your typical jellies made from gelatin. Infuse your jelly with Suncore Foods® Jasmine Flower to create a gorgeous amber color and encapsulate chrysanthemum blooms and Suncore Foods® Goji Berries to create a showcase dessert. Don’t be intimidated, the recipe is actually very easy to follow as you mainly just boil and set the mixture! 


Makes 4 Pieces of 2” Jelly Cake

Chrysanthemum Jasmine Layer:
600 ml water
1/2 cup Suncore Foods® Jasmine Flowers and chrysanthemum
1/4 cup cane sugar (adjust to taste)
1 1/2 tsp agar agar powder
1/8 cup Suncore Foods® Goji Berries (soaked)

Coconut Layer:
200 ml coconut milk
4 tbsp sugar
1/2 tsp agar agar powder
Pinch of salt




1. To Make the Chrysanthemum Layer — Place Suncore Foods® Goji Berries in a small bowl; add water (enough to cover all the berries), set aside. In a medium-sized saucepan; add water bring it to a full boil then add in all the Suncore Foods® Jasmine Flowers and chrysanthemum. Cover and let it steep for 15 to 30 mins. Strain out tea mixture to a saucepan along with sugar and agar agar (reserve the flower for garnishing). Cook mixture on medium low heat, stirring constantly until sugar and agar agar have completely dissolved. Add in goji berry and reserved flowers. Bring the mixture to a gentle boil for about a minute before turning the heat off.

2. Divide mixture to 4 cups. Let them set in the chiller for 15 mins.

3. To make the coconut layer — Simply place all ingredients in a small saucepan. Cook mixture on medium low heat, stirring constantly for 3-4 mins then bring it to a boil for 10-20 seconds. Pour coconut mixture equally to the chrysanthemum layer. Let them chill in the chiller for 3-4 hours (they taste best when they are really cold).

4. Garnish with more blossoms before serving. Enjoy!