Guilinggao (Tortoise Jelly)

By jackTao / Dec 27, 2025 / 90 min /
Guilinggao tortoise jelly dessert in bowls

Ingredients

Serving size

Main Ingredients

  • 25 g Guilinggao powder
  • 100 g white sugar

Liquids

  • 120 ml cold water
  • 500 ml boiling water

Instructions

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6

Step 1 of 6

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.

Step 2 of 6

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.

Step 3 of 6

Combine

  • Slowly pour the hot sugar water into the Guilinggao mixture, stirring immediately and vigorously to prevent clumping.

Step 4 of 6

Cook

  • Place the pot over medium-low heat.
  • Stir continuously to prevent the mixture from sticking to the bottom or burning.

Step 5 of 6

Thicken

  • Continue heating until the liquid becomes thick, glossy, and starts to produce small bubbles, then turn off the heat immediately.

Step 6 of 6

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.

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.
DessertJellyTraditionalHerbalChilled