Bingfen, Ice Jelly (糍粑冰粉/三鲜冰粉)

Bingfen! This jelly is one of our favorite Chinese desserts, and probably our all time favorite thing to eat on a hot day.

We'll be doing a description box recipe again for this one but first... a couple product links (not referrals I swear):

White Grass Jelly: https://www.amazon.com/Fortuna-Brand-White-Grass-Jelly/dp/B00YF24NXY/

Aiyu Jelly Seeds (can sub for both Bingfen and White Grass Jelly seeds, follow the instructions on the package for to make the jelly): https://www.amazon.com/unbleach-reusable-cheesecloth-var-awkeotsang-delicious/dp/B07DPDYNRQ

Rice Balls (these sort are Japanese): https://www.amazon.com/Sekero-rice-cake-Korean-Balls/dp/B087NGJNJF

The Laozao I seem to have trouble finding on Amazon, but a Chinese supermarket should carry it. Worst comes to worst, it's pretty easy to ferment your own, ala this Dianxi Xiaoge video: https://youtu.be/QgeGFBat_Ro

As always, your local Chinese supermarket will have a much better (and much cheaper!) selection of ingredients than Amazon. So yeah, support your local Chinese grocer.

INGREDIENTS FOR WHITE GRASS JELLY:
- 10g clear grass jelly powder (白凉粉)
- 750mL water, divided - 125mL mixed at first, 625mL boiled

PROCESS FOR WHITE GRASS JELLY:
- Mix the jelly powder with 125mL of water
- Mix the above jelly powder mixture into 625mL of boiling water
- Heat off, mix well, transfer to something heat safe & cool down
- Fridge for at least 4 hours

INGREDIENTS FOR BINGFEN:
- 50g Bingfen Seeds (冰粉籽)
- 1.25L Water
- 3g (3/4 tsp) pickling lime (石灰) mixed with 250 mL water

PROCESS FOR BINGFEN:
- Mix the pickling lime with the 250mL water, let settle for ~1 hour
- Tie the seeds up in a cloth, soak in the 1.25L of water for 10 minutes
- Scrub the Bingfen, ~8-10 minutes til no longer slimy
- Add the pickling lime/water mixture - pouring in ONLY the liquid and not the powder
- Fridge for four hours

INGREDIENTS FOR RICE CAKES:
- 30g Rice cakes
- 3 tbsp toasted soybean powder (黄豆粉)

PROCESS FOR RICE CAKES:
- Cut the rice cakes into 1cm pieces
- Blanch for 30 seconds, transfer to ice water
- Strain
- Mix with the toasted soybean powder

If you cannot find toasted soybean powder, instructions on how to make it are here: https://youtu.be/nyKUO8gPpoE?t=276

INGREDIENTS FOR SYRUP:
- 60g dark brown sugar (红糖)
- 30g rock sugar (冰糖) -or- light brown sugar -or- granulated sugar
- 180 mL water

PROCESS FOR SYRUP:
- Add all the above ingredients to a saucepan.
- Cook for ~10 minutes over a low flame, or until the sugar is melted and the syrup has thickened slightly

INGREDIENTS FOR STICKY RICE BALLS:

Get these at your local Asian supermarket if you can. If not:

- 80g sticky rice flour (糯米粉)
- 16g granulated sugar
- 60g water

PROCESS FOR MAKING STICKY RICE BALLS:
- Mix the sugar and the sticky rice flour, slowly drizzle in the water
- Knead for 1-2 minutes until even
- Oil a plate
- Grab a small chunk of the dough, roll into a ball ~1-1.5 cm in diameter, toss on the oiled plate
- Freeze the plate
- Once all the balls are frozen, toss in a bag

PROCESS FOR COOKING STICKY RICE BALLS:
- Add the sticky rice balls to boiling water - no need to thaw.
- Boil until floating, the swap the flame to low. Simmer for 2 minutes more
- Transfer to cool water

FOR ONE PLATE OF HONGTANG BINGFEN:
- 250g of Bingfen Jelly
- 2 tbsp sticky rice cakes
- 1 tbsp of toasted pounded peanuts
- 1/2 tbsp toasted black sesame seeds
- 1/4 cup watermelon cubes
- 12 or so raisins
- 5 tbsp of the syrup

If you need, refer to our Laoguo video (among others) for how to toast peanuts https://youtu.be/LNem5vJ5K2U?t=215 and our Tangyuan video for how to toast black sesame seeds: https://youtu.be/Ue5OYKF7XUg?t=30

FOR ONE PLATE OF LEMON BINGFEN
- 250g of Bingfen Jelly
- 1 tsp sugar mixed with 1 tbsp of fresh lemon juice
- 2 tbsp of laozao (醪糟/酒酿), sweet fermented rice
- 2-3 tbsp of sticky rice balls

And check out our Patreon if you'd like to support the project!

http://www.patreon.com/ChineseCookingDemystified

Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg

ABOUT US
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We're Steph and Chris - a food-obsessed couple that lives in Shunde, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last eleven years - you'll be listening to his explanations, and doing some cooking at times as well.

This channel is all about learning how to cook the same taste that you'd get here. Our goal for each video is to give you a recipe that would at least get you close to some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!

Видео Bingfen, Ice Jelly (糍粑冰粉/三鲜冰粉) канала Chinese Cooking Demystified