Henan-style Ice Jelly (Shi Liangfen)

A clear cup of Chinese ice jelly garnished with mint and colorful toppings
  • By jackTao
  • Oct 13, 2025
180 min

Instructions:

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Prepare Ice Jelly Mixture

  • Pour 2000g of cooled boiled water (or drinking water) into a large bowl.
  • Wrap all the ice jelly seeds completely in a cheesecloth or muslin cloth, and tie the opening securely into a bundle.
  • Place the wrapped ice jelly seed bundle into the water.

Extract the Gel

  • Rub and squeeze the ice jelly seed bundle vigorously in the water for 6 minutes.
  • Apply firm pressure while rubbing to extract the natural gel from the seeds.
  • Observe the water turning slightly cloudy and becoming viscous as you rub.

Set the Jelly

  • Remove the seed bundle from the water and discard it.
  • Let the bowl of extracted liquid sit undisturbed for 2.5 hours at room temperature (or refrigerate for faster setting).
  • The liquid will solidify into a jelly-like consistency.

Serve and Garnish

  • Once set, use a spoon to scoop the ice jelly into prepared disposable clear plastic cups (optional but recommended for presentation).
  • Add 10ml mint juice or 10g mint powder per serving. Alternatively, use lemon juice, hawthorn juice, or mulberry juice.
  • Add LED ice cubes (optional) for a fun glowing effect.
  • Gently stir to mix the flavoring evenly.
  • Serve immediately or refrigerate until ready to eat.

Recipe Notes:

  • This recipe yields approximately 5 servings. Scale the ingredients proportionally for more or fewer servings.
  • The total preparation time is about 3 hours, including 2.5 hours of setting time. Active cooking time is only about 10 minutes.
  • Ice jelly (石凉粉/冰粉) is also known as bingfen in some regions. It's a traditional summer dessert from Henan Province's Xinyang City.
  • The jelly is made from the seeds of Nicandra physalodes (ice jelly plant), which contain natural pectin-like substances that gel when rubbed in water.
  • ⚠️ IMPORTANT: Watch for color and viscosity changes while rubbing the seeds. If the water remains too clear or not viscous, you may need more seeds, stronger rubbing pressure, or longer rubbing time.
  • Cooled boiled water is recommended for food safety, especially since the jelly sets at room temperature without cooking.
  • The texture should resemble soft gelatin or agar jelly - smooth, slippery, and refreshing.
  • For faster setting, refrigerate the liquid instead of leaving it at room temperature. It will set in about 1.5-2 hours in the fridge.
  • Common toppings beyond mint include: brown sugar syrup, red beans, peanuts, raisins, hawthorn pieces, or fresh fruit.
  • LED ice cubes (遇水发光冰块) are battery-operated decorative ice cubes that light up when placed in liquid - purely for visual appeal and fun.
  • This dessert is naturally low in calories and considered healthier than commercial gelatin desserts because it's made from natural plant extracts.
  • The ice jelly is best consumed on the same day for optimal texture and freshness.

Ingredients:

Serving size

Main Ingredients

  • 200 g ice jelly seeds (Nicandra physalodes seeds)
  • 2000 g cooled boiled water (room temperature)

Equipment

  • 1 piece cheesecloth or muslin cloth (for filtering, similar to tofu-making cloth)

Toppings and Flavorings (per serving)

  • 10 ml mint juice OR 10g mint powder (alternatives: lemon juice, hawthorn juice, or mulberry juice)
  • 1 disposable clear plastic cup (optional, for presentation)
  • 1-2 LED ice cubes (optional, for visual effect)
DessertSummerRefreshingHenanJellyHealthy