Bingfen (Ice Jelly)

Method5 steps

1. 1

   Prepare the Water

   准备水源

   Pour cooled boiled water into a basin.

   将凉白开倒入盆中

   ⏱30 sec

   • 💡 Make sure the container is free of oil and salt.确保容器无油无盐
   
2. 2

   Wrap the Bingfen Seeds

   包裹冰粉籽

   Wrap all the bingfen seeds in cheesecloth and tie off the opening.

   将冰粉籽全部用纱布包起来，开口处打结

   ⏱1 min

   • 💡 Tie it tightly to prevent the bingfen seeds from leaking out while rubbing.结要打死，防止揉搓时冰粉籽漏出
   
3. 3

   Hand-Rub

   手工揉搓

   Place the wrapped bingfen seeds into the cooled boiled water and rub vigorously for 6 minutes.

   将包好的冰粉籽放入凉白开中，在凉白开中用力揉搓 6 分钟

   ⏱6 min

   • 💡 Rub until the water becomes viscous and a large amount of bubbles form.揉搓至水质变得黏稠，且有大量气泡产生
   
4. 4

   Rest to Set

   静置凝固

   Let the cooled boiled water rest for 2.5 hours until it sets.

   将凉白开放置 2.5 小时，即可成型

   ⏱150 min

   • 💡 Do not disturb it while resting. If the ambient temperature is high, refrigerate it.静置期间不要晃动，环境温度较高可放入冰箱冷藏
   
5. 5

   Season and Garnish

   调味点缀

   Then use a spoon to transfer the shi liangfen into prepared disposable clear plastic cups. Add 10ml of mint juice or 10g of mint powder (lemon juice, hawthorn juice, or mulberry juice also work), then add glow-in-the-water ice cubes and stir gently with a spoon.

   随后将石凉粉用勺子装进准备好的一次性透明塑料杯中，加入 10ml 薄荷汁或者 10g 薄荷粉（柠檬汁、山楂汁、桑椹汁也可），再放入遇水发光冰块，用勺子慢慢搅拌均匀

   ⏱2 min

   • 💡 Stir lightly to maintain the jelly-like texture.搅拌力度要轻，保持果冻状质感