Shuixin Xuanbing

Name: Shuixin Xuanbing
Total time: 5 min
Yield: 4
Cuisine: Chinese
Ingredients: 200ml water; 10g White jelly; 4s Salted sakura; 15g White sugar

by Lin Erya

4.8 (1)

Favorite

2

Difficulty

Easy

Time

5m

Serving

4

A high-value and low-difficulty Japanese dessert, naturally refreshing, the key is not to eat fat! It is the best choice for afternoon tea in the summer, wow!

Ingredients

200ml Water

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10g White Jelly
4s Salted Sakura
15g White Sugar

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Shuixin Xuanbing

1. The following are all raw materials and special molds

2. Take out the cherry blossoms and wash them with water several times

3. In order to remove the salty taste, I soaked them in honey water. In fact, it is possible to soak them directly in clear water for about 10 minutes.

4. Boil water and sugar

5. Add white jelly and stir well

6. Then let it stand for three minutes to make the Xuanbing more transparent

7. Put a cherry blossom in each

8. Pour in general jelly

9. Close the lid gently and pour the other half of the jelly. It’s best to use tools like a funnel or a big straw...I use a small measuring cup with a small mouth

10. Next, let’s explain, wait slowly, just go ahead and do other things, haha

11. It was solidified in about two and a half hours, and the moment to take off the hat and witness the beauty has arrived! But I don’t care enough about it this time!