cooling herb powder

Clean the cooling herbs.

After adding water and boiling for three minutes, put it into the blender to break it up.

Filter out the residues to make the texture smooth and delicate.

Mix glutinous rice flour with 500g of warm boiled water into a slurry, then pour it into the filtered cooled herbal liquid and stir evenly. Heat and bring to a boil, stirring constantly while cooking to prevent sticking to the pot. Once boiled, pour into a mold and let it cool.

For sweet syrup, I like to use half white sugar and half brown sugar, boiled with water. It will have a different flavor, and the taste is even better after refrigerating. A perfect summer refreshment.