Bingfen, Ice Jelly (糍粑冰粉/三鲜冰粉)

[@ChineseCookingDemystified]

Hey guys, a few notes: 1. EDIT on Aug 6th with a quick update: besides the Taiwanese aiyu, a very similar plant is also used to make bingfen liked jelly traditionally, which is called _Ficus pumila Linn._ The jelly made using the seeds of this plant can be found in Lishui, Zhejiang, called 凉腐 (liang fu). So in our 'early look' period, someone on our Patreon asked whether Aiyu jelly could be subbed. The short answer is... yes. The longer answer is... I wish we'd thought of that. Aiyu Jelly might not be quite as good looking specifically for the lemon Bingfen due to its deeper color, but textually it's pretty similar & probably better than the white grass jelly. And apparently, Aiyu Jelly is even easier to source abroad than the clear grass jelly - there's even little kits to make it on Amazon. So yeah. Feel free to grab an Aiyu Jelly kit, follow their instructions, then pick up with the remainder of the recipe: www.amazon.com/unbleach-reusable-cheesecloth-var-awkeotsang-delicious/dp/B07DPDYNRQ 2. There's also bingfen powder, many restaurant in China outside of Sichuan would use that ( something like this: www.hthespots.com/index.php?main_page=product_info&products_id=113221 ). We compared the ingredients, they're basically the same as white grass jelly, and that's why we chose white grass jelly as a sub at the first place. 3. In a pinch, gelatin would be different but could also work. The two things we tried during testing that we did not find satisfactory were (1) Konjac and (2) Agar Agar. 4. One thing for reference if you're trying subs other than the ones we provided here... here's the ratio we worked on. For the grass jelly package, the ratio is either 1:20 or 1: 25 (powder to water) in order to make the firmer jelly. We adjust the ratio to make bingfen to 1:75 powder to water in order to achieve a similar texture. So if you're trying your hands at Aiyu jelly or gelatin, you may want to adjust the powder to water ratio so that you can have a softer and more jiggly result. 5. If you're using the pounded rice cake we showed in the previous video for the brown sugar bingfen, remember - *DON'T* freeze it. For bingfen, freshly pounded ciba rice cakes are pounded, formed, cooled down to room temperature, cut into small cubes, coat with soy bean powder, then use in the bingfen directly. 6. So, topping and other varieties: - There're a million topping options for bingfen. A great one is nuts, all kinds of nuts. Our first introduction of bingfen is this old lady in Kaili, Guizhou with her super nutty brown sugar bingfen that uses a mix of pine nuts, peanuts, sesame, and walnuts. It's awesome and that's how we felt in love with this snack. - Fruits. In addition to watermelon, other oft-seen fruits include dragon fruit, mango, cantaloupe, and honey dew melon. - Liquids. The mostly traditional and common liquid in used is water. But in recent years, you start to see people using fruit juice and tea as liquid to make bingfen. I've seen matcha, green tea, black tea, mint leaves, osmanthus tea, rose tea, orange juice, mango juice. This kind of bingfen would have a nice color in it, but topping options may be limited to the flavor combinations that only works for that tea or juice. That's all I can think of now. Next week, I (Chris) will be behind the wok again to show you an awesome dish from Daliang (where we currently live) called stir-fried milk. It's an interesting one :)

[@TheWhiteDragon3]

You mentioned that you're essentially dissolving out the pectin from the shoofly seeds into the water. I know this is a long shot, but would powdered pectin dissolved in water with the pickling lye also work?

[@slim9798]

Curious how your konjac test went. That's where my mind immediately went because we've got a couple containers of glucomannan powder sitting in the pantry, but I can imagine it having an unpleasant texture

[@t.o.4251]

Description-wise I immediately wondered how chia seeds would work, though it really is just a shower thought and not me trying to bring bingfen to the Whole Foods crowd.

[@Ghi102]

There isn't a reddit post?

[@deathpyre42]

Would aloe chunks work as a topping?

[@ackabu]

really love that you include the traditional and the convenient ways of doing things

[@doka-l7v]

This is the first video I've watched on the channel and that got me really interested!

[@nalykazule1582]

I remember fondly a Food Chemistry lab where we learned the difference between High and Low methoxy pectin. High methoxy pectin gels form under acidic conditions with high solute concentrations (read sugar like in jams). These high dissolved solids, the presence of free hydrogen ions from acid, and hydrophobic interactions from the molecule itself, form bonds among the polysaccharide chains which cause geling. Low methoxy is unable to form a gel under these conditions, but if you use a +2 cation like calcium the methalated portions of the polysaccharide chain will bond togther using the calcium form a matrix and trapping water. This is often why low methoxy gels are more firm. The amount of methyl groups present on the polysaccaride of the pectin itself being responsible for the bonds in either case.

[@ChineseCookingDemystified]

Yeah I skimmed through something talking about high vs low methoxy pectin. Aiyu jelly should also be a case of the latter given that it's also made scrubbing seeds, yeah?

[@nalykazule1582]

​@@ChineseCookingDemystified I honestly don't know. I wouldn't think that the method of extraction delivers a different type of pectin. Typically, at least I think, plants tend to produce one or the other depending on their own physiological requirements. Of course I could be completely wrong, but if you apply economies of scale it would make sense to have two different sources high in one and not the other to make extraction of the appropriate pectin more reliable and easier to separate the two. Then consumers would know exactly what they were getting instead of a blend that didn't quite perform the way the consumer wanted.

[@krissp8712]

"Some cut watermelon" Like a slice right? _Shows half a melon being lowered into a hippopotamus_

[@bikaijin8183]

冰粉！！！ My favorite! As a native of the Guizhou province, I like to say the Hongtang Bingfen defines my summers!

[@Astronoweeb]

"You should be able to find this at your local Asian Supermarket." *cries in Montana*

[@theuglykwan]

buy online

[@thedistinguished5255]

*cries in polish*

[@MaxGreen111]

*sends sympathy from South Carolina*

[@CastielBlack]

Cries in Italian

[@nelsonyou4638]

Lol Indiana got some

[@MaxGreen111]

It’s nice to see a Chinese cooking channel that really walks you through the ingredients and methods of how to find/use them properly!! I’ve been interested in Chinese cooking for a while now, but livening in SC and having zero experience with LEGIT Chinese food, it can be tough to navigate the recipes, especially on KZbin. Thank you so much guys! 🙏

[@borysj_1603]

Just when you think this channel can't get any better.. Awesome drawing btw, love the historical context

[@lizardioo.2867]

This is my favorite cooking channel on KZbin! Thank you for your dedication to the art of cooking, and for making recipes that can lost in translation easy to follow and keep their traditional flavors. ❤️❤️❤️

[@laneylawson8588]

I lived in Kaili for about a year and was evacuated in February due to covid. These hot summer days make me miss bingfen! Thank you for these videos and the shoutout to Kaili. It’s such a beautiful city and home of some incredibly delicious bingfen (and 酸汤鱼- you should make a demo!)

[@Jakobknits]

I cannot get over how adorable that schnauzer is. I'm sorry but the pup is my new favourite thing about this channel.

[@Kus519]

It could be a delicious meal for sure

[@swintsdeco6109]

This is probably the best Chinese dish channel I've come across

[@albieatsworld3744]

Amazing as always! There is no better source to get to know the amazing and complex Chinese cuisine!

[@MISSTANIMA]

We have similar kind of summer snack in Japan. traditionally served with anko bean paste and green tea syrup and rice balls, in some shops they are paired with fruits and green tea ice creams too.

[@kattkatt744]

あんみつ 💖

[@tadhu8570]

寒天は氷の粉の原材料と違って、一つは藻類エキスで、一つは偽の酸漿です。 寒天和冰粉的原材料不同，一个是藻类提取物，一个是假酸浆

[@hanchen3932]

寒天

[@taritangeo4948]

I jave a suspition europe doesn't have and equivalent of it bc we don't have any sort of chewy stuff similar to rice cakes for texture.

[@Chipotlespice]

You are the Buddha's belly of your bing fen ice jelly.

[@earlystrings1]

chipotlespice Chef John is jealous!

[@impii552]

*cayenne intensifies*

[@jmbkpo]

I think showing things that are "hard to make or obtain" is relevant, for documentation or just knowledge.

[@Anreii]

Somehow the drawing of the child saying "oh shit, slippery" killed me

[@ThreeOttersInATrenchcoat]

I was thinking the same thing! The glibness of these videos makes that 10x funnier

[@rosed1481]

I absolutely love these videos! Please keep making them; they’re really educational and extremely entertaining to watch.

[@serling3520]

Your choice of eloquent and velvety words make all your videos friggin' awesome. (Sorry, I'm not as versed as you guys, but I'm learning.) Awesomeness and authenticity from this channel.

[@Hapidjus_]

I love how this recipe is so different from anything in the west. I think I had something similar with shaved ice in a Malaysian (?) restaurant

[@jungleballs5593]

Its called aiyu its very similar

[@musikkritik6316]

Nah, just google Kaltschale/Koldskål. How dare you to indirectly say that you know everything cooked in the west or elsewhere :P

[@YaamFel]

Maybe you're thinking of korean bingsu? Made with milk formed into like a snow or shaved ice, and topped

[@YaamFel]

@@musikkritik6316 Googled it, looks completely different from bingfen both in preperation and from the ingredients i'd guess in texture and flavour too

[@munirahbakar4123]

Malaysian here. Our shaved ice, Air Batu Campur, ABC for short, is more similar to the Korean Bingsu, where the main ingredient is ice. Bingfen is a jelly dish.

[@TheRusty]

chia or flax seeds could probably also be used, since they also produce jelly when soaked. Shoofly is also used as an ornamental plant, so growing your own is an option, though i'd imagine collecting enough seeds would be a pain in the butt (don't ever used commercially-packaged seeds for food purposes though, they're usually treated with fungicides that can probably make you ill)

[@Thinkofwhat]

I like Aeroplane Jelly Aeroplane Jelly for me. I like it for dinner, I like it for tea, A little each day is a good recipe, The quality’s high as the name will imply, And it’s made from pure fruits, one more good reason why I like Aeroplane Jelly Aeroplane Jelly for me. That's Stralia's jelly:)

[@Yojimbokun]

This is the best Chinese cooking channel.

[@RVFFICA]

WHERE DO I FIND THIS WHITE RABBIT ICE CREAM?! I never knew this existed all my life

[@tipinwings]

I locate in Shanghai and it's available in supermarkets around where I live. I did not notice when it first showed up. But, yeah, I guess it is a relatively new product.

[@lzl4226]

Arh, the beloved white rabbit candies, there used to be a red bean flavor, a long time ago my friend brought a pack to our lecture, and we ate the entire pack.... you know.... as people do..... I can't remember how many was in the pack but there was f**n a lot!! Long story short I don't want to see one ever again....

[@sorestedhebytheTumtumtree]

@@lzl4226 red bean flavor? All my life I thought only toffee flavor exists..

[@bubbletea1985]

@@sorestedhebytheTumtumtree i thought only milk flavour existed XD

[@艾欧泽亚脆皮肥骑士]

You can literally find it anywhere in China. ANYWHERE

[@jeremychoo934]

A variation of this exists in Singapore which just contains the shoefly jelly and is flavoured with a plain syrup and lime (limau Katsura) juice with shaved ice on top and goes by the name of “Wan Tao Long”.

[@kkme7]

The hand drawn storytime gets me every time. Love it!

[@ballbarn]

More Chinese dessert videos please! Great video. I'd be really interested to see you make a sweet walnut soup or similar.

[@lctransit7233]

Amazing jobs! Will you guys do an episode about Cantonese/Taiwanese desserts?

[@ChineseCookingDemystified]

Would love to do some Cantonese desserts. But it may be a little before we do another dessert video though. Making Cantonese black herbal jelly from scratch with the grass would another interesting one.

[@lctransit7233]

@@ChineseCookingDemystified GREAT! I just realized that mung bean soup (绿豆汤) is also a type of Chinese dessert that's great for summer! are you guys gonna make a video about it?

[@fudgiemcfudge]

Bingfen looks so yummy! I haven't been to China in well over 10 years but I have so many things to try the next time I am in the country.

[@erinhowett3630]

Wait, does that mean one of my favorite songs, "Shoofly Pie" might be referring to an actual ingredient??

[@ChineseCookingDemystified]

I mean... Shoofly Pie's totally a thing ;) Big in PA Amish & Quaker communities... I (Chris) grew up with the stuff. It's like a molasses pie. If you like molasses, you'll love shoofly pie. I remember I've got my mom's recipe somewhere, if you're curious.

[@borysj_1603]

@@ChineseCookingDemystified we are. Went to college in Philly, remember having that pie in Lancaster County. Would love to have a crack at it at home

[@erinhowett3630]

@@ChineseCookingDemystified I'm absolutely curious! I collect cookbooks and recipes, and love a)new things and b)family recipes even if they arent my family. Especially if they arent my family.

[@ChineseCookingDemystified]

​@@erinhowett3630 Just found it. So she used a recipe from a cookbook. The original author is Elta Miller from Lititz, PA. - Preheat oven to 375F - Prepare 1 unbaked 9" pie shell. - Cut together with a pastry blender: 1 cup flour, 1/2 cup brown sugar, 2 tbsp shortening or margarine [ed: I would swap for lard or butter] - Reserve 1/2 cup of the crumbs for topping - Combine in a mixing bowl: 1 cup molasses, 1 slightly beaten egg, 3/4 cup cold water, 1 tsp baking soda [ed: the recipe says 'soda in' which I believe is baking soda], 1/4 cup hot water - Add the crumb mixture and beat together. - Pour into unbaked pie shell. Sprinkle reserved 1/2 cup of crumbs on top. Bake 35 minutes

[@erinhowett3630]

@@ChineseCookingDemystified Thank you so much! I really appreciate it!

[@daddychill9371]

Me: Ou first bingfen looks really good. Also my peanut allergies: 🕺🕺⚰️🕺🕺

[@kleinebre]

Nice coffin dance in your emoticons, I see you're a man of culture. Are there other nuts you can substitute such as cashew or is the risk of trace peanut in there too damn high?

[@HerbstundSturm]

Ever heard of flaxseed-gel for hair? This looks almost exactly like this jelly from the bingfen seeds

[@synthiazeng]

We also like to add 山楂片 to bingfen back in Chengdu。

[@d.b2370]

Omg this is an amazing recipe for summerrsssss. I live in a very hot place and i will try my best to imitate this recipe with what i can findddd❤

[@oliverhees4076]

I just had this like a week ago; it was a complimentary dish added to our takeout order from a Hunan place. It's definitely an interesting dish.

[@jakmanxyom]

6:20 - "Fermented glutinous rice" looks like it could be "tapai", which is available all over the Malay peninsular and Borneo as a straight up desert...

[@kleinebre]

The Chinese version appears wetter, (it usually floats in the liquid!) - the flavour does indeed closely resemble tapai. I think I've seen a recipe for fermented glutinous rice on this channel as well.

[@bassguy0076]

Hey guys, let me start with saying I absolutely love your channel! You guys are honestly one of my favorite things on KZbin. A while back I ate a dish called "salted chicken" , in a pretty authentic Chinese restaurant in the netherlands. It was honestly one of my favorite things to eat, but the restaurant has since closed down, would you guys know anything more about this? It was a kind of fried chicken with a shit load of garlic, almost like laziji, but it didn't have quite the same heat I would love to hear from you guys, keep up the great work!!

[@rhijulbec1]

I just looked at your subscriber count! I'm gobsmacked! I hadn't looked recently. I'm SO proud of you both. All that hard work has been worth it (I hope) Congratulations 🎊 🎉 🎇 🎆 you two. Gosh. I feel like my "kids" have grown up, 😁. Good on you both. This dish looks delicious especially the one w the brown sugar sauce. Not that I wouldn't love the lemon one, lemon is, after all, one of my absolute favourite flavours! It's a hard choice. I guess I'd just have to have one of each 😉😅 Jenn 🇨🇦 👋

[@dariusm.8316]

Your voice sounds a little bit similar to Nile Red, also some of your instructions have quite a resemblence to that of Nile Red. Kinda funny to me 😁 Great video! :)

[@cloudGremlin]

Had ice jelly from a local restaurant, it was such a different and weird texture from the other jellies I’ve had! Very interested in making it

[@manatoa1]

Those raisins look pretty interesting. Do they have a distinctive taste or do they just look cool?

[@ChineseCookingDemystified]

Green raisins from Xinjiang/Northwest China is the most prevailing ones here nowadays.

[@kimberlyogata6736]

Ohhhhh this looks amazing! Thank you for all the in depth recipes!

[@KnickKnackPatty]

Would you do a video on fermented glutinous rice ? I learned how to make it from an auntie recently, and I think that’d be a cool video!

[@SuperAwesomeReasons]

Super cool! Never seen a jelly dish served like that before.

[@MotownDan]

I'm watching this in my heated Philadelphia room and my mouth is watering.

[@pino_de_vogel]

Sounds like the seeds have a coating much like basil seeds. Its holding water for fermentation. But getting that much basil seeds wil be hard and very expensive. These balls definitly cant be bought here. But you can use tapioca balls and prep those with some flavoured syrup. They take a bit of time and practice tho. And everything with sugar is not sero calories.

[@sambird7946]

Chia seeds also make the gel, too, but I don’t think it can get thick enough. Still tasted good, though!

[@rosed1481]

Those look so good!! Perfect for the hot summer :-) thanks for the video!

[@Leo_HuangAB]

This what inspired Jim from the Office to put Dwight's stapler into jelly.

[@lisahinton9682]

What a sweet little doggy! I hope you shared a little with him/her! There's nothing in that recipe that would harm the dog, though I don't know about the seeds. Do you have any other pets? Such a cutie!

[@oldvlognewtricks]

White Rabbit ice cream?! That sounds glorious - In the UK you can only get the candy.

[@Hannahgs]

I always wonder how the first person to make these kinds of recipes figured it out. I wonder if they were soaking the seeds for a different reason and discovered the jelly that way, or if that was their goal to begin with

[@draculena]

yuuuum! looks so refreshing 💗 i love jelly

[@Seff2]

Ah i remeber a similar desert from Taiwan. In english it was called grass jelly, but colored brown to black. Together with sticky rive balls and red beans. O damn i miss it.

[@atallaheddy]

A few things - 1) I want to visit China, and 2) When I do, please invite me over for dinner 🙏🙏😂

[@ChineseCookingDemystified]

Ha there's an open invitation for anyone that's in the neighborhood to at least grab a bite outside (the food here in Shunde is phenomenal)

[@Peraou]

Super excited to watch! Can’t now cause just cleaning up dinner, but thought I’d come by and toss a like in the meantime, cause let’s be honest, which of your videos haven’t I liked LOL 😝

[@JonathanAuch]

Love your channel. Just a question, chia seed does a similar thing... could that be used as sub?

[@jjeremyhegge]

my girlfriend and i ate this a lot (the kind w/ 西瓜) in chongqing last summer. delicious. thanks! we did not know what it was called

[@kleinebre]

This dish feels like a remote relative of Indonesian/Malaysian "es campur" / "es teler" / "cendol". Regarding the jelly I'm curious whether different seeds might have the same sort of effect - perhaps basil (takmuria / selasih) or chia?

[@zoesong8556]

this ones good!! usually i’ll go with the one with mangos,dragon fruits,strawberries,taro balls and cereal(i put the calbee one cuz i rly like it haha),put a bit brown sugar water in it then put it in the fridge for a while and eat it(especially after i finish some spicy food🥵) fucking save my life in summer🥶don’t really like the one with grapes and watermelon mix tastes weird for me

[@violetviolet888]

FYI: Aiyu jelly is made from the seed of the creeping fig fruit. (Ficus pumila Linn.) An ornamental plant often grown as a hedge in the Bay Area in California.

[@MaxGreen111]

“Creeping fig” might be the best name for a plant I’ve ever heard, so romantic sounding

[@Christusolus]

I wonder if you could use chia seeds.

[@jeremyfisher8512]

So basically flavored Jell-O with toppings

[@sillysamson4268]

Hello from Chengdu! You've made me want Bingfen now so I'm going to go outside and get some!

[@K7Ks]

Could it possibly be made with chiaa seeds? They also release a lot of pectin when soaked 🤔

[@bangbanginmyhead]

oh gosh i'm craving that lemon bingfen now..

[@peterreist5489]

Would it be possible to sub the bingfen with chia seeds?

[@YummyNoodleHouse]

As always, DELICIOUS!

[@rans0927]

What does ice jelly taste like? I never tried it. I use those seeds as facial masks

[@lorna8794]

This might be a stupid question... but since chia seeds also become this jelly substance when in water could I sub the Bingfen seeds with chia seeds? just for the "experience"? Because not having the original seeds you use or does this not create the same effect?

[@theycallmezeal]

where did u get the photo of me eating watermelon

[@jielvcai8090]

Hi there thanks for the video. I followed the recipe and mine (using the good ol seeds) turned out quite watery, and it turned out more watery the longer I left in the fridge. Would really appreciate your insight if you know what went wrong. Thanks!!

[@F474N63]

Sounds good. Just for the idea of presentation I wound try to emulate this but with standard jelly. Greetings!

[@Hoakaloa]

So, I'm assuming the binfen and white grass jelly have a distinctive flavor that cannot be replicated with pectin/unflavored gelatin? Thanks for another great lesson.

[@ChineseCookingDemystified]

Bingfen and white grass jelly basically have no taste in them, it's more of a textual thing, you can totally play around with pectin or gelatin, just keep in mind that the water to powder ratio is higher in bingfen than the usual jelly recipes.

[@12345678abracadabra]

Are bingfen seeds similar to chia?

[@leocorreia8311]

hey guys! i am a big fan of your work. this year i began a channel (not in english) about chinese philosophy chinese traditional medicine longevity and wellness.. there are alot of concepts that you guys shows in your videos that is great for my audience and there are some videos (like fry rice101) that i am eager to share with them.. perhaps can we work this out? i

[@ghostlobster6631]

Quick question: would it be too blasphemous to switch up the balls in the second variety for white tapioca balls? They'll also add some texture and are a lot easierto find

[@YelDohan]

This is like Chinese version of frozen yoghurt. Any desert ingredient you like is fair game. Fresh fruits, dried fruits, jelly pearls, candies, nuts, jam, juice, syrup, ice cream...

[@leodajosh3129]

Looks good

[@silveritea]

Would chia seed work as a substitute? It produces a gel when soaked.

[@twoprayingbuddhas892]

My first exposure to that seed is from Dianxi Xiaoge hehe

[@ZaihasSyakhir]

Ohhhh i saw this in dianxi xiaoge video. Do the fairy tofu (grass tofu) next!

[@caishaoting]

Looks yummy 👍 有点像鲜芋仙的甜品

[@TestName286]

Is that gel powder just agar agar or gelatin?

[@蕾蕾厨房]

Interesting dish and cute dog.

[@cuChina]

Beautiful recipe!!❤️❤️

[@intothethicccofit1873]

Can i use agar agar powder???

[@Bosatsu92]

I recently bought that clear grass jelly thinking it was powdered gelatin - is it? What else can i do with it?

[@putrijoyceirawati2638]

If it says Grass Jelly powder then it will set like jelly when cooked with water. You can eat it as an ice cold dessert with canned fruit or syrups. I usually make a ginger infused sugar syrup and pour it over cubed grass jelly with ice in a bowl

[@Bosatsu92]

@@putrijoyceirawati2638 Noice. Thank you!

[@miat789]

This looks amazing !!!

[@radicalrobynette7138]

Could you do this with flax seeds? they also produce a gel.

[@coffeeandpeach]

Wouldn‘t this work with chia?

[@patrickcarroll7185]

So, is this chilled or cooled in the freezer?

[@ChineseCookingDemystified]

It's stored at the 4 degree Celsius compartment, not the ice/freezer.

[@CastielBlack]

So interesting, thank you for this video 😊

[@theuglykwan]

Mango chunks would elevate it. Also, possibly flavouring the jelly. Or just using western flavoured jelly, texture will be different of course.

[@jamescanjuggle]

2:56 Slimes from Stardew Vally?

[@user-bd1ph3yr1h]

I miss bingfen so much...

[@Craneko]

How does the taste differ between bing fen and aiyu jelly? super curious as I've only ever had aiyu

[@ChineseCookingDemystified]

Bingfen basically has no taste and I (Steph) only had Aiyu in drinks, so I can't tell if there's any difference.

[@cobbledong]

are you from san francisco?

[@notthatcreativewithnames]

In my home country, calcium oxide is also used for making desserts.

[@ChineseCookingDemystified]

Thailand?

[@notthatcreativewithnames]

@@ChineseCookingDemystified Yes. The most well-known one is ขนมเปียกปูน (Khanom Piak Pun). The name literally means "lime(water)-soaked dessert". Limewater is also used to harden banana slices before battered and then deep fried.

[@sokunthealy7619]

10g of 石凉粉 with 125 g of water Boil 625g of water Then slowly add that water mixture.

[@LieuweJongsma]

This recipe reminds me of Indonesian desserts like cendol. I wonder if there's any Chinese influence in those, or perhaps the other way around.

[@Ghi102]

Would mung bean starch work too?