Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Be gentle when using the peeler to avoid direct hand contact with the sharp blade.
First, thoroughly peel off the green skin of the winter melon using a vegetable peeler until the pale green flesh is exposed.
Watch out
Hold the melon firmly while peeling so it does not slip and cause injury otherwise.
Be very careful when cutting hard melons with sharp tools, cut steadily to avoid slipping.
Use a kitchen knife to cut the peeled winter melon into smaller blocks, then cut them into thick strips for later use.
Watch out
Curl your fingers and hold the melon securely when cutting otherwise you may cut your fingers.
Place the winter melon strips into a large basin, add 3 tablespoons of gypsum powder, pour in cold water to submerge, mix well and soak overnight, stirring occasionally otherwise it will not firm evenly.
Watch out
The gypsum powder must be mixed thoroughly otherwise some parts of the melon will not firm up.
Next morning, discard the soaking water, rinse the winter melon strips thoroughly with clean water, and return them to the basin.
Watch out
Must be rinsed thoroughly otherwise the finished product will have a bitter taste.
Add granulated sugar equal to the weight of the winter melon in a 1:1 ratio, mix thoroughly, let the winter melon soak in the resulting syrup overnight and stir occasionally otherwise the sugar will not dissolve evenly.
Watch out
The sugar must be mixed thoroughly with the melon otherwise some melon pieces will fail to absorb the sugar.
Boiling syrup is extremely hot, stir carefully to avoid splashing hot syrup and burning your skin.
After soaking overnight, transfer everything into a large pan, cook over medium heat for about 30 minutes, stir occasionally, until the melon is cooked through and translucent, otherwise if you overcook it will turn mushy.
local_fire_departmentMedium heat, about 30 minutesWatch out
Control the cooking time carefully otherwise cooking too long will make the melon mushy and fall apart.
Arrange the cooked winter melon strips onto trays with tongs and air dry for 5 to 6 days until the melon becomes dry and firm otherwise if you rush it will remain sticky.
Watch out
Arrange the melon strips without overlapping otherwise the touching areas will not dry properly.
Coat the dried winter melon strips with icing sugar one by one, ensuring the surface is evenly covered with icing sugar until done otherwise the pieces will stick together.
Watch out
The surface of the melon must be completely dry before coating with icing sugar otherwise the sugar will melt into liquid.
Alternative method: place the cooked winter melon strips into a food dehydrator and dry for 1 to 2 days until complete, this method is faster and less prone to contamination otherwise air drying too long risks spoilage.
Watch out
Spread the melon strips in a single flat layer on the dehydrator racks otherwise it will affect drying efficiency.
Pour some icing sugar into a bowl, coat the dried and firm winter melon strips with icing sugar one by one until every piece is covered in icing sugar otherwise they will remain bare and sticky.
Watch out
Ensure every winter melon strip is dry before coating with icing sugar otherwise a nice frosting cannot form.
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