Ice Jelly with Brown Sugar Syrup (Bingfen)

Name: Ice Jelly with Brown Sugar Syrup (Bingfen)
Prep time: 15 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 jelly powder; 1000 g water; 100 g brown sugar; 30 g water

15 mins prepServes 4

My favorite Chinese dessert, Bingfen (冰粉), typically consumed during the summer. This light and refreshing ice jelly topped with brown sugar syrup is perfect after heavy meals.

4 servings

What you need

2 ⅛ oz water

3 ⅗ oz brown sugar

1 box jelly

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Instructions

For the Ice Jelly: Bring 1000g of water to a boil. Add the bag of jelly powder and stir for about 5 minutes. Turn off the heat and transfer the mixture into a container. Let it sit overnight in the fridge to chill and set.

For the Brown Sugar Syrup: While the jelly chills, bring 100g brown sugar and 30g water to a boil. Turn the heat to low and continue to cook until the texture changes to a syrupy consistency. Serve the chilled ice jelly topped with the brown sugar syrup.

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Ice Jelly with Brown Sugar Syrup (Bingfen)

What you need

Instructions

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