Source: HowToCook (a programmer's guide)
Bingfen stone jelly relies on gelatinisation — the starch granules in the seeds swell and burst when rubbed in cold water, releasing a starch slurry that sets into a translucent gel. This is not a gelatin-based jelly; the thickening agent comes from the seeds themselves, and the texture depends on thorough extraction and patience rather than heat.
Boil water and let it cool completely to room temperature. Wrap the bingfen seeds tightly in cheesecloth — this acts as a filter and prevents particles from clouding the final gel. Submerge the bundle in 2000 ml of cooled water and rub it hard and continuously between your palms for 6 minutes. You're breaking down the seed coating and forcing starch into suspension; the water will turn milky-white as this happens. The vigour matters — half-hearted rubbing leaves too many seeds intact and the gel won't set properly.
Discard the cheesecloth bundle and leave the liquid undisturbed at room temperature for 2.5 hours. The suspended starch will gradually settle and gelatinise into a solid block. Don't move the bowl or stir; agitation breaks the gel structure. You'll know it's ready when you can draw a spoon across the surface and it holds the trace — it should wobble but not pour.
Spoon the set jelly into a cold serving glass. herbal-infusion is what distinguishes this from plain starch jelly: add either 10 ml of mint juice or 10 g of mint powder. Lemon juice, hawthorn juice, or mulberry juice work equally well and are traditional alternatives — the acid cuts through the starch's flatness and adds brightness. Stir slowly until the flavour distributes evenly. The colour should be even and the jelly should have absorbed the infusion without becoming soupy.
Top with glow-in-the-dark ice cubes just before serving if you're presenting it in a dimmed setting. The novelty is pure spectacle, but the jelly itself is best served cold and consumed within a few hours of setting, when the texture is firmest and the flavour hasn't begun to dull.
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