With heatwave after heatwave bearing down on the Bay Area, it is time for some chilly dessert.
Ingredients
- Ice jelly powder (冰粉粉), 40g; You can get this from a Chinese grocery store (e.g. 99 Ranch)
- Yuzu Essence/Yuzu no sui (柚子の粋), 20mL; You can get this from a Japanese grocery store (e.g. Nijiya)
- 5L of water
- Cane sugar. Do not use powdered sugar or white sugar; 60g per serving
- (Optional) Hawthorn chips
WARNING
Adding too much Yuzu Essence could affect the congealment of the jelly. The amount I listed here is close to the upper limit.
Tools
- A kettle
- A 5L bowl with a cover
- A ladle
Steps
Follow the instruction of the ice jelly powder about mixture ratio.
Boil the water in a kettle
When the water is close to boiling, wash the bowl with hot water to prevent the thermal shock from cracking it
Pour the boiling hot water into the bowl. Add some cool water if the temperature is above 90C
Add the ice jelly powder and Yuzu Essence. Mix the content
Cover the bowl and let it cool down (3-5 hours)
After the bowl cools down to below 50C, put it in the refrigerator
Scoop out the mixture with a ladle
Serve with cane sugar and hawthorn chips
