I love making light, cooling desserts during hot weather, especially ones kids can enjoy without feeling heavy.
This Chinese yam mousse is one of my favorites—it’s smooth, gently sweet, and incredibly easy to prepare. There’s no baking involved, just simple ingredients and a beautiful jasmine flower shape pressed from the mold.
Although it looks like a jasmine dessert, this mousse contains no jasmine flavor at all. The floral appearance comes purely from the jasmine-shaped silicone mold.
The taste is clean and milky, highlighting the natural sweetness of Chinese yam, making it perfect for babies, kids, and the whole family.
Contents
Why You’ll Love This Recipe
- No oven required, perfect for warm days
- Naturally smooth, creamy, and easy to digest
- Mild sweetness that’s kid- and baby-friendly
- No artificial flavors or complicated steps
- Elegant jasmine flower shape without added fragrance
- Great for baby food, afternoon tea, or light desserts
Ingredients (Makes 6–8 pieces, depending on mold size)
Main Ingredients
- 200g Chinese yam
- 600ml milk
- 25g gelatin sheets
- 1 set jasmine-shaped silicone molds
Optional
- 35g sugar
- Strawberry powder, for decoration
Note:
This recipe does not include jasmine. The jasmine element is only the mold design. For babies, reduce the sugar to 20g or omit it completely.
Instructions
Steam the Chinese yam
Peel and cut the yam into small pieces. Steam over high heat for 20–25 minutes, until very soft and easily pierced. Let it cool slightly.
Blend until smooth
Transfer the warm yam to a blender or food processor. Add the milk and blend until completely smooth and silky.
Soften the gelatin
Soak the gelatin sheets in cold water for 5–10 minutes until fully softened. Squeeze out excess water.
Cook the mousse mixture
Pour the yam purée into a small saucepan. Add sugar (if using) and heat over low heat, stirring constantly until dissolved. Add the softened gelatin and stir until fully melted. Remove from heat.
Pour into molds
Let the mixture cool until warm but not hot. Strain once for extra smoothness if desired, then pour into the jasmine-shaped silicone molds. Gently tap to release air bubbles.
Chill to set
Place the molds in the freezer for about 2 hours, or until fully set.
Unmold and serve
Gently press from the bottom to release the mousse. Dust with strawberry powder if desired, then serve.
Frequently Asked Questions
Does this recipe contain jasmine flavor?
No. This dessert contains no jasmine at all. The jasmine look comes only from the silicone mold.
Can I skip the sugar?
Yes. Chinese yam has a natural sweetness, making this suitable for babies without added sugar.
Why must gelatin be soaked in cold water?
Cold water allows the gelatin to bloom properly. Hot water can destroy its setting power.
How long can it be stored?
Store in the refrigerator and consume within 24 hours for best texture and freshness.
Can I add other flavors?
Yes. You can mix in mango purée, blueberry sauce, or cocoa powder for different variations.
Chinese Yam Mousse (Jasmine Flower Shape, No-Bake)
Ingredients
Main Ingredients
- 200 g Chinese yam
- 600 ml milk
- 25 g gelatin sheets
- 1 set jasmine-shaped silicone molds
Optional
- 35 g sugar
- Strawberry powder for decoration
Instructions
Steam the Chinese yam
- Peel and cut the yam into small pieces. Steam over high heat for 20–25 minutes, until very soft and easily pierced. Let it cool slightly.
Blend until smooth
- Transfer the warm yam to a blender or food processor. Add the milk and blend until completely smooth and silky.
Soften the gelatin
- Soak the gelatin sheets in cold water for 5–10 minutes until fully softened. Squeeze out excess water.
Cook the mousse mixture
- Pour the yam purée into a small saucepan. Add sugar (if using) and heat over low heat, stirring constantly until dissolved. Add the softened gelatin and stir until fully melted. Remove from heat.
Pour into molds
- Let the mixture cool until warm but not hot. Strain once for extra smoothness if desired, then pour into the jasmine-shaped silicone molds. Gently tap to release air bubbles.
Chill to set
- Place the molds in the freezer for about 2 hours, or until fully set.
Unmold and serve
- Gently press from the bottom to release the mousse. Dust with strawberry powder if desired, then serve.
