Macau Guiling Gao (Turtle Jelly)
A classic nourishing dessert from Macau, it clears internal heat and dampness. Silky smooth with a sweet herbal finish – the perfect summer wellness treat.
Ingredients
8 items- Turtle shell 1 oz
- Smilax glabra (Tu Fu Ling) 2 oz
- Honeysuckle flower 2 tbsp
- Licorice root 1 tsp
- Luo Han Guo (monk fruit) 1/4
- Rock sugar 1/4 cup
- Water 8.5 cups
- Rice flour 2 tbsp
Nutrition
Steps （8 steps）
Soak turtle shell in water for 30 minutes, then wash and crush. Slice smilax, crush monk fruit, rinse honeysuckle and licorice.
Place all herbs in a large pot with 8.5 cups water. Bring to a boil over high heat, then reduce to low and simmer for 2 hours until liquid reduces to about 4 cups.
Strain the broth through a fine sieve or cheesecloth while hot, discarding solids. Return the liquid to the pot.
Add rock sugar, cook over low heat stirring until fully dissolved, about 3 minutes.
Mix rice flour with 3 tbsp water to make a thin paste. Slowly pour into the pot while stirring constantly. Continue to cook for 5 minutes over low heat until slightly thickened.
Pour the mixture into a shallow dish or molds. Cool to room temperature, then refrigerate for at least 3 hours until fully set.
Remove the set jelly from the mold, cut into small pieces, and place in serving bowls.
Serve chilled, topped with honey, condensed milk, or fresh fruit as desired.
Tips
Soak turtle shell to remove any fishy smell; long simmering ensures maximum gelatin extraction; strain thoroughly for a silky texture; chill well for best flavor; serve with honey or condensed milk for extra sweetness.
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