• 350ml Yeo’s Chrysanthemum Tea
  • 1 medium Papaya
  • ½ cup dried Chrysanthemum flowers
  • 1 bag Gelatine, about 7g or ¼ oz
  • 3 tbs Honey

Chrysanthemum Jello in Papaya


  1. Cut the papaya crosswise. Remove the seeds with a long thin spoon.
  2. Heat up Yeo’s Chrysanthemum Tea. Once it has simmered, dissolve gelatin slowly in it. Add honey to the gelatin mixture and mix until incorporated. Microwave the tea for a minute if the tea became too cold and the gelatin cannot dissolve properly. Let the mixture cool down to room temperature.
  3. Pour the gelatin mixture into the papaya. Fix the papaya in a mug and chill in refrigerator for at least 3 hours. Serve cold in slices.
Tip: For more texture and crunch, you can also add in bits of dried chrysanthemum flowers into the mixture before pouring into the papaya.