Taken from fendy
Cook the coconut milk until it is about to boil (do not boil) and then add 2 pieces of gelatin soaked in ice water, thoroughly melt the gelatin and cool it for use.
Heat the pure water, add the sweet-scented osmanthus when it is boiling, then add 3 slices of ice-cold gelatin to the boiling water, melt and cool for use.
Take a clean container shape and like it, put it on the plastic wrap, and spread the coconut milk at the bottom. The thickness is about 3mm. It is best to remember how many spoons are put. Put it in the refrigerator for about 10 minutes until the surface is solidified.
After taking out, put the same amount of sweet-scented osmanthus water, and then put it in the refrigerator for about 10 minutes until the surface solidifies. Repeat the above steps until you have used up all the coconut milk and osmanthus water, and finally put it in the refrigerator for 1 night. In fact, don't use it... freeze it for 1~2 hours until it is strong.
After taking it out of the refrigerator, use a knife to rotate the edge of the container one turn and then buckle down. The sweet-scented osmanthus cake will slide out, and then cut into your favorite shape to open the salad. Remember to take pictures. Otherwise, it will be eaten white.