This home version uses the traditional Sichuan-style method with agar or konjac powder as a backup if ice jelly seeds are hard to find.
Ingredients (serves 4–6)Ice Jelly Base
Ingredients (serves 4–6)Ice Jelly Base
- Ice jelly seeds / mesona chinensis seeds — 30–40 g (available in Asian supermarkets or online; this is the authentic ingredient)
- Water — 2 liters (for boiling seeds)
- Agar-agar powder or konjac powder — 4–6 g (optional backup if no seeds; adjust per package)
- Rock sugar ( or white sugar — 80–120 g (adjust sweetness)
- Optional: 1–2 pandan leaves or jasmine tea bag (for subtle aroma)
- Water — 200 ml
- Rock sugar — 80–100 g
- Osmanthus flowers — 1 tbsp (dried, for fragrance)
- Or substitute with simple syrup + a few drops of vanilla
- Fresh fruits: mango (diced), kiwi (sliced), strawberries (halved), dragon fruit (cubed), lychee (peeled), pineapple (small chunks), blueberries, etc. — about 2–3 cups total
- Condensed milk — 4–6 tbsp (drizzled)
- Evaporated milk or coconut milk — 4–6 tbsp (for creamy contrast)
- Brown sugar syrup / red bean paste / mung bean paste — 2–3 tbsp per bowl (optional)
- Crunchy add-ins: crushed peanuts, roasted glutinous rice crisps (炒米), grass jelly cubes, taro balls, sago pearls, or crispy rice crackers
- Make the ice jelly base (with seeds — authentic method)
- Rinse ice jelly seeds under cold water in a fine mesh strainer (removes dust).
- Place seeds in a large pot with 2 liters cold water.
- Bring to a boil over medium-high heat, then reduce to low simmer.
- Simmer gently 30–40 minutes, stirring occasionally. The water will gradually turn slightly viscous and cloudy as the seeds release their natural gel.
- Strain through a very fine mesh strainer or double cheesecloth into a large bowl (press gently to extract all gel — discard seeds).
- While still hot, stir in rock sugar until fully dissolved.
- Let cool to room temperature, then refrigerate 2–4 hours until fully set into a clear, wobbly jelly.
- Dissolve 4–6 g agar powder in 2 liters cold water.
- Bring to boil, simmer 2–3 minutes until fully dissolved.
- Add sugar, stir, cool, and refrigerate to set.
- Make sweet syrup (optional but highly recommended)
- In a small saucepan, combine 200 ml water + rock sugar + osmanthus flowers.
- Bring to boil, then simmer 5 minutes until sugar dissolves and fragrant.
- Cool completely, strain out flowers. Refrigerate.
- Prepare fruits & toppings
- Wash, peel, and cut fresh fruits into bite-sized pieces.
- Chill fruits in fridge until ready to assemble.
- Prepare any cooked add-ins (e.g., cook sago pearls, steam taro balls, etc.) and cool.
- Assemble the bowls
- Scoop generous chunks of chilled ice jelly into serving bowls (use a spoon to break into irregular, crystal-clear pieces — looks more appetizing than perfect cubes).
- Pile on a colorful assortment of fresh fruits.
- Drizzle generously with condensed milk and/or evaporated milk.
- Add a spoonful of brown sugar syrup or red bean paste if desired.
- Sprinkle crunchy toppings (peanuts, rice crisps, etc.) on top for texture contrast.
- Finish with a light pour of sweet osmanthus syrup.
- Serve
- Serve immediately while ice-cold — the contrast of slippery jelly, juicy fruits, creamy milk, and crunchy bits is addictive.
- Eat with a spoon — no cooking required!
- Authentic slipperiness → Real ice jelly seeds give the signature bouncy, translucent texture. Agar is firmer; konjac is chewier — seeds are worth seeking out.
- Crystal-clear look → Use rock sugar and strain carefully — impurities make it cloudy.
- Sweetness balance → Let diners adjust condensed milk/syrup — it should be refreshing, not cloying.
- Variations → Sichuan style often adds chili oil + vinegar for a savory-spicy twist; Yunnan version may include rose water or yogurt.
- Storage → Ice jelly keeps in fridge 3–5 days (cover to prevent absorbing odors). Fruits best added fresh.
- Where to buy seeds → Asian grocery stores (look for or “ice jelly seeds”) or online (Amazon, Weee, etc.).
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