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Brown Sugar Ice Jelly

groups4 servingsspeedEasycountertopsPrep: 10 minsskilletCook: 15 minsscheduleTotal: 25 minsoutdoor_grillBoiled
Allergens:warningPeanutswarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

11 Steps Total
01
Active Cooking
00:00:07
  • First weigh 1.5 kg of clean water
  • Put it in a pot and bring to a boil over medium heat
local_fire_departmentMedium heat for about 5 minutes
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Watch out

Water must come to a full boil before adding bingfen powder, otherwise the jelly will fail to set.

Ingredients:water (1.5 kg)
Tools:pot
02
Active Cooking
00:00:17
  • Weigh 20g of bingfen powder
  • Pour the bingfen powder into boiling water once it boils
  • Heat over low heat while stirring slowly with a whisk
  • Continue stirring for about 2 minutes until the bingfen powder is fully dissolved in the water
local_fire_departmentLow heat for 2 minutes
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Watch out

Must stir while pouring the powder, otherwise the powder will clump and stick to the bottom without dissolving.

Ingredients:bingfen powder (20 g)
Tools:whisk
03
Waiting Time
00:00:27
warningStay safe

Handle the glass bowl filled with boiling liquid carefully to avoid burns; extreme temperature changes may shatter glass containers.

  • Pour the boiled bingfen liquid into a large bowl
  • Let it cool slightly at room temperature
  • Then put it in the refrigerator to chill until fully set
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Watch out

Must cool to room temperature before putting in the fridge, otherwise high heat may damage the fridge or crack the container.

Tools:large bowlrefrigerator
04
Preparation
00:00:35
  • Weigh 50g of brown sugar powder
  • Weigh 10g of fine sugar
  • Weigh 10g of rock sugar
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Watch out

Measure sugar precisely, otherwise the syrup will not be sweet enough or too sweet.

Ingredients:brown sugar powder (50 g)fine sugar (10 g)rock sugar (10 g)
Tools:kitchen scale
05
Active Cooking
00:00:46
warningStay safe

Boiling syrup is extremely hot and splattering will cause severe burns, handle with extreme care.

  • Add 100g of clean water into a small milk pan
  • Pour in the prepared brown sugar powder, fine sugar, and rock sugar mixture
  • Turn on medium heat and continue heating
  • Boil until water evaporates and bubbles form
  • Cook until the sugar water turns into a thick syrup, until bubbles subside and it becomes viscous, then turn off heat
local_fire_departmentMedium heat for about 5 minutes
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Watch out

Must stir constantly and watch the heat when cooking syrup, otherwise the syrup will easily burn and stick to the bottom.

Ingredients:water (100 g)
Tools:saucepanspatula
06
Waiting Time
00:01:06
  • Pour the cooked brown sugar syrup into a small bowl after turning off the heat
  • Let it cool at room temperature for later use
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Watch out

Syrup must cool before pouring on bingfen, otherwise hot syrup will melt the jelly into water.

Tools:small bowl
07
Active Cooking
00:01:09
  • Take out the solidified bingfen
  • Use a large ladle to scoop it piece by piece from the surface into a bowl, showing a crystal-like transparent appearance
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Watch out

Scoop gently to keep the jelly slices intact and attractive.

Ingredients:water
Tools:ladleserving bowl
08
Active Cooking
00:01:18
warningStay safe

Watch your fingers when using sharp tools to avoid cuts.

  • Use a small knife to carve shapes by making a few cuts on the ice jelly in the bowl
  • Cut into shapes convenient for eating
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Watch out

Cut gently with the knife and avoid scratching the bottom of the bowl.

Tools:small knife
09
Active Cooking
00:01:23
  • Drizzle the cooled brown sugar syrup evenly over the surface of the bingfen in the bowl
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Watch out

Drizzle syrup evenly over the surface, otherwise the flavor will be unevenly distributed.

Tools:spoon
10
Preparation
00:01:25
warningStay safe

Watch your fingers when using a kitchen knife and keep steady while slicing.

  • Cut the hawthorn cake into small square pieces
  • Scatter them on the surface of the bingfen
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Watch out

Cut hawthorn slices into uniform sizes for an even texture.

Ingredients:hawthorn fruits (1 piece)
Tools:kitchen knife
11
Active Cooking
00:01:31
  • Add 30g of red beans on top of the bingfen
  • Add 20g of raisins
  • Add 20g of crushed peanuts
  • Finally, sprinkle 5g of white sesame seeds on top as a garnish
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Watch out

Spread various toppings evenly over the surface, otherwise the texture will be monotonous.

Ingredients:red beans (30 g)Raisins (20 g)Peanuts (20 g)sesame seeds (5 g)

groceryAll Ingredients

water1.6 kg
bingfen powder20 g
brown sugar powder50 g
fine sugar10 g
rock sugar10 g
hawthorn fruits1 piece
red beans30 g
Raisins20 g
Peanuts20 g
sesame seeds5 g

blenderAll Tools Needed

potwhisklarge bowlrefrigeratorkitchen scalespatulasaucepansmall bowlserving bowlladlesmall knifespoonkitchen knife