Tuesday, June 11, 2013

Gui ling gao Dessert

 5 bags of gui ling gao powder (10 g each)
1300 ml water (set aside 200 ml for mixing powder)
1 medium sized piece rock sugar
honey to taste

  1. Pour 1300ml  water in a pot with the rock sugar. Boil until rock sugar is dissolved.
  2. Pour 200ml water in a bowl.  Add the 5 bags of jelly powder to the bowl and stir to mix well.
  3. Add the mixture to the boiling sugar syrup. Turn off heat.
  4. The mixture will turn thicker and continue to stir to mix evenly.
  5. Pour into glass containers or cups and let cool to room temperature.
  6. Serve at room temperature or keep in fridge to serve it cold.
  7. Drizzle honey before serving.

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