Herbal Jelly (Guilinggao)

Ingredients

• 25 g Herbal jelly powder
• 120 ml Cold water
• 500 ml Boiling water
• 100 g Caster sugar

Method

Bloom the herbal powder in cold water first — this is non-negotiable. Whisk the 25 g powder into the 120 ml cold water until you have a completely smooth slurry with no grit or clumps. Any lumps now will remain gritty in the finished jelly. This step matters because the powder needs to distribute evenly before heat arrives; once gelatinisation begins, you cannot break apart aggregates.

Dissolve the caster sugar separately in the 500 ml boiling water, stirring until the crystals vanish entirely. This separation prevents the sugar from accelerating the setting process before the mixture is fully combined and uniform. Once clear, pour this sugar solution slowly into your bloomed powder whilst stirring constantly. The cold slurry will resist the heat initially — keep stirring for a full two minutes to ensure even temperature distribution and to prevent the gelatinous base from seizing into lumps.

Transfer to a pot and apply medium-low heat, stirring often. The mixture will thicken gradually as the herbal compounds and natural gelatins undergo jellying. Watch the surface closely: you're looking for the first sign of small bubbles breaking the surface and the liquid turning noticeably more viscous — it should coat the back of a spoon but still flow. This takes roughly 10–15 minutes depending on your stove and pot size. The moment you see the bubbles and feel resistance in your stirring, remove from heat. Overcooking splits the gel structure and produces a grainy, unpleasant texture.

Pour the hot liquid into moulds or shallow bowls immediately. Speed matters here — the mixture sets as it cools, and any delay will create an uneven, layered result. Do not disturb the moulds as they cool to room temperature; this takes 30–40 minutes. Once set at room temperature, refrigerate for at least 1–2 hours before serving. The chilling step completes the gel structure and improves the texture from soft and trembling to cleanly sliceable. Serve cold directly from the fridge, unmoulded if you wish or spooned from the bowl.