Recreating Sichuan Street Dessert - Yangmei Ice Jelly with Small Glutinous Rice Balls
A Sichuan street dessert of bayberry-colored ice jelly cubes served with chewy glutinous rice balls, bayberry juice and a sprinkle of osmanthus, cool and tangy-sweet.
Instructions
- 1
Wash the bayberries and put them into a saucepan, add water and bring to a boil. Cook until the color is red enough!
- 2
Pour out 500ml of waxberry juice, add ice jelly according to the ratio, it should be 8 grams, but my hand shook and I put in 12 grams.
- 3
Place in the refrigerator to set. Once set, cut the ice jelly into pieces.
- 4
Little tangyuan are cooked.
- 5
Add some leftover bayberry juice, boiled bayberries, and small glutinous rice balls (after boiling, rinse in cold water) to the ice jelly.
- 6
Just assemble it with the osmanthus sauce seasoning.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Ingredients
Main Ingredients
- Yangmei200 g
- Water600-700ml
- ice jelly12 g
- Small rice dumplingto taste
Seasonings
- Osmanthus Jamto taste