A Tested Recipe
Guilinggao (Tortoise Jelly).
Herbal jelly made from guilinggao powder — slightly bitter on its own, but add honey or condensed milk and it becomes a proper summer dessert. Simple to make, just don't rush the cooking.
By jackTao · Dec 27, 2025
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The Mise en Place
Ingredients
Adjust portions
Main Ingredients
- 25 g Guilinggao powder
- 100 g white sugar
Liquids
- 120 ml cold water
- 500 ml boiling water
The Method
Instructions
- Step 1
- Step 2
- Step 3
- Step 4
- Step 5
- Step 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.
- 01
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.
- 02
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.
- 03
Combine
- Slowly pour the hot sugar water into the Guilinggao mixture, stirring immediately and vigorously to prevent clumping.
- 04
Cook
- Place the pot over medium-low heat.
- Stir continuously to prevent the mixture from sticking to the bottom or burning.
- 05
Thicken
- Continue heating until the liquid becomes thick, glossy, and starts to produce small bubbles, then turn off the heat immediately.
- 06
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– before serving.
Cook's Notes
Notes
Avoid moving the containers while the jelly is cooling, as this may prevent it from setting properly.
Note Nº 01
Never use high heat during the cooking process; this prevents lumps and burning.
Note Nº 02
Guilinggao is traditionally served with honey, condensed milk, or fresh fruit to balance its slightly bitter herbal notes.
Note Nº 03
Different brands of powder may vary in concentration. We recommend checking the packaging instructions and adjusting the water-to-powder ratio if necessary.
Note Nº 04
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