Fragrant, sweet, and icy rice wine ice jelly

Prepare Bai Liangfen and cold water; the powder-to-water ratio is about 1:10, with slight fluctuations above or below being fine.

Put the white liangfen into cold water and stir with a small spoon until it dissolves.

Pour the dissolved white jelly powder into a small pot, heat over low heat, stirring occasionally with a spoon to prevent sticking, and turn off the heat when the surface starts to simmer.

Pour the white liangfen paste into a heat-resistant storage container. Do not cover it at first, and let it sit for 15 minutes to release heat.

Cover the lid tightly and refrigerate for half an hour. If you want a colder taste, you can refrigerate for about 1.5 hours.

The solidified white jelly liquid becomes ice jelly, which can be cut into small pieces with the tip of a knife.

Scoop an appropriate amount of refrigerated purple glutinous rice into the ice jelly.

Sprinkle another handful of crushed nuts and dried fruits, scoop as you eat, sweet and refreshing—an essential snack for cooling off in summer.

Sweet and refreshing fermented rice ice jelly, a bowl of it will cool you to the bone!