Bingfen
Bingfen is a popular summer dessert from Sichuan, with a refreshing icy texture served with brown sugar syrup and assorted toppings, cool and satisfying.
Ingredients
8 items- Bingfen powder (instant) 20 g
- Boiling water 500 ml
- Brown sugar 50 g
- Water (for syrup) 100 ml
- Chopped peanuts 20 g
- Raisins 15 g
- White sesame seeds 5 g
- Seasonal fruit (mango, dragon fruit) 100 g
Nutrition
Steps （5 steps）
In a large bowl, add 20 g Bingfen powder, slowly pour in 500 ml just-boiled water while stirring vigorously with chopsticks for about 2 minutes until fully dissolved and no lumps remain.
Let the Bingfen liquid cool at room temperature for about 15 minutes, then cover with plastic wrap and refrigerate for at least 2 hours until set into a clear, jelly-like consistency that wobbles when pressed.
Make the syrup: In a small saucepan, combine 50 g brown sugar and 100 ml water. Heat over low flame, stirring constantly, until sugar dissolves. Continue simmering for 3-5 minutes until slightly thickened and coats the back of a spoon. Remove from heat and cool completely.
Prepare the toppings: Have the chopped peanuts, raisins, and sesame seeds ready in separate bowls; dice seasonal fruit into 1 cm cubes.
Remove the set Bingfen from the fridge, gently scoop out irregular pieces with a spoon into serving bowls. Pour cooled syrup on top, scatter peanuts, raisins, sesame seeds, and fruit cubes. Serve immediately.
Tips
Use just-boiled water to fully dissolve the Bingfen powder for the best gel texture; simmer the syrup on low heat to avoid burning – it will thicken as it cools; refrigerate for a longer time for a firmer, colder dessert; customize toppings freely.
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