recipe: ice jelly (bing fen) with brown sugar syrup
because jelly desserts are superior.
bingfen, or ice jelly, is a refreshing chinese dessert that’s popular in sichuan and yunnan provinces. in sichuan, you’ll find tons of street carts that sell this dessert, and it’s the perfect stop after some spicy, mala hot pot. the jelly has very little flavor to it (like water! but just a tad sweet), but the texture is smooth and slippery, and it’s very refreshing and cooling.
part of what makes bingfen so good is the contrast in textures and flavors between the mild, cold jelly and the crunchy, nutty, sweet, and tangy toppings. i love serving it as one of my supper club desserts because 1) it’s a new experience for many and 2) people are usually v full by the end of the meal and it’s nice to have something lighter and refreshing.
where to buy bingfen powder
there’s a few different brands but this one is the most popular and easiest to find! it’s available online from amazon and on weee. you might also find it at chinese grocery stores though i had trouble sourcing it. in san francisco, it’s available at new may wah in the inner richmond!
recipe!
my sister hosted us for mother’s day hot pot and asked me to bring dessert. i feel like whenever we have hot pot we’re all sooo full and feel slightly unwell from all the spicy oils (we’re weak ok!) that the only desserts i can tolerate are fruit + bingfen. soooo, bingfen it was.
ingredients —
for the jelly:
1 packet bingfen powder (40g)
2.5 quarts boiling water (8-10 cups, depending on how firm vs. slippery you want it)
for the brown sugar-ginger syrup:
1/2 cup dark brown sugar (or chinese brown sugar)
1 cup water
2–3 slices of ginger
toppings (mix + match!)
haw flakes
sweetened red bean paste
shredded coconut
lychee or grass jelly
toasted peanuts
toasted sesame seeds
fresh fruit (e.g., strawberries, watermelon)
sweet fermented rice
condensed milk
to make —
the jelly:
in a large heat-proof bowl or pot, add the bingfen powder
add in boiling water while stirring constantly until the powder dissolves
let cool to room temperature and then refrigerate for 1-2 hours until set
the brown sugar-ginger syrup:
in a small saucepan, combine sugar, water, and ginger
heat over medium, stirring occasionally until the sugar dissolves
simmer gently for 5–10 minutes, until slightly thickened
remove ginger and let the syrup cool. store in the fridge for up to 1 week
to serve —
spoon blobs of bingfen into a bowl, and add your choice of toppings and drizzle generously with syrup. serve cold and enjoy!
x christy