Brown Sugar Bingfen (Sichuan Ice Jelly)
A classic Sichuan summer dessert: crystal-clear ice jelly topped with rich brown sugar syrup, nutty crunch, and chewy dried fruits. Each spoonful is refreshingly sweet and smooth.
Ingredients
7 items- Bingfen powder (ice jelly powder) 20 g
- Brown sugar (unrefined) 50 g
- Water 1000 ml
- Crushed peanuts 15 g
- Raisins 15 g
- White sesame seeds 5 g
- Fruit cubes (watermelon, mango) 50 g
Nutrition
Steps （6 steps）
Prepare brown sugar syrup: In a small saucepan, combine 50 g of chopped brown sugar and 200 ml water. Heat over medium-low heat, stirring until sugar dissolves. Reduce to low heat and simmer for 3 minutes until slightly thickened and coats the back of a spoon. Remove from heat and let cool.
Make the jelly base: In a large bowl, add 20 g of bingfen powder and 50 ml of cold water. Stir with a spoon into a smooth paste with no lumps.
Bloom with boiling water: Bring the remaining 750 ml water to a rolling boil over high heat. Quickly pour it into the paste while whisking vigorously for about 1 minute until the powder is fully dissolved and the mixture becomes translucent.
Refrigerate to set: Pour the jelly liquid into a shallow square container. Let it cool to room temperature, then cover with plastic wrap or a lid. Refrigerate for 2–3 hours until fully set into a clear, firm jelly that bounces back when pressed.
Prepare toppings: Mix the crushed peanuts, raisins, and toasted white sesame seeds together. Cut the fruit into small cubes.
Serve: Remove the set jelly from the refrigerator. Use a knife to cut it into 2 cm cubes directly in the container. Transfer to serving bowls, drizzle with the cooled brown sugar syrup, and sprinkle with the nut-fruit mixture and fresh fruit cubes. Enjoy immediately.
Tips
Stick strictly to the bingfen powder-to-water ratio (here 1:50). Whisk immediately after adding boiling water to prevent clumps. The syrup can be prepared ahead and chilled. Customize toppings to your liking.
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