Guilinggao (Tortoise Jelly)
- By jackTao
- Dec 27, 2025
90 min
Instructions:
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Mix the Base
- In a pot, combine 25g of Guilinggao powder with 120ml of cold water.
- Stir thoroughly until the mixture is completely smooth and free of lumps.
- Mix the Base
- In a pot, combine 25g of Guilinggao powder with 120ml of cold water.
- Stir thoroughly until the mixture is completely smooth and free of lumps.
- Prepare Sugar Water
- In a separate heat-proof container, dissolve 100g of white sugar into 500ml of boiling water.
- Stir until the sugar is fully dissolved.
- Combine
- Slowly pour the hot sugar water into the Guilinggao mixture, stirring immediately and vigorously to prevent clumping.
- Cook
- Place the pot over medium-low heat.
- Stir continuously to prevent the mixture from sticking to the bottom or burning.
- Thicken
- Continue heating until the liquid becomes thick, glossy, and starts to produce small bubbles, then turn off the heat immediately.
- Set
- Quickly pour the liquid into molds or bowls.
- Let it cool naturally at room temperature.
- For the best taste and texture, refrigerate for 1–2 hours before serving.
Recipe Notes:
- Avoid moving the containers while the jelly is cooling, as this may prevent it from setting properly.
- Never use high heat during the cooking process; this prevents lumps and burning.
- Guilinggao is traditionally served with honey, condensed milk, or fresh fruit to balance its slightly bitter herbal notes.
- Different brands of powder may vary in concentration. We recommend checking the packaging instructions and adjusting the water-to-powder ratio if necessary.
Ingredients:
Serving size
Main Ingredients
- 25 g Guilinggao powder
- 100 g white sugar
Liquids
- 120 ml cold water
- 500 ml boiling water