Skip to main content

Herbal Jelly ~ Gui Ling Gao



Herbal Jelly ~ Gui Ling Gao literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.


 









Making this herbal jelly is a breeze.  Just follow the instructions on the reverse side of the packet but I tweaked it a bit as I find the jelly a bit too thick for my liking.  You may also choose to omit the sugar altogether and serve the bland, slightly bitter or what the Cantonese refer to  as 'kum'  taste jelly with some honey.

Recipe for Gui Ling Gao

Ingredients
  • 1 packet of Gui ling gao powder (50 gm)
  • 250 ml water to mix with the above powder
  • 1.5 litre water   (instruction says 1 litre)
  • 250 gm cane/rock sugar or more if so desired  (instruction says 150 gm)
Preparation
1.  Boil the water with the cane sugar till sugar has dissolved.

2.  Meanwhile, mix the 50 gm of Gui Ling Gao powder with the 250 ml water thoroughly till well blended

3.  Once the syrup is boiling, lower heat and mix in the powder mixture, keep stirring for about 10 mins.  The mixture will start to thicken.

4.  Sieve the mixture  and pour into serving bowls.  Discard any lumps.

5.  Once cooled, keep chilled in the refrigerator before serving



I'm sbumitting this post to  Weekend Herb Blogging #300 hosted by 
Graziana from   Erbe in Cucina

Comments

  1. Dear Cheah

    May I which Eu Yan Sang medical did you buy from. Thank you.

    Florence

    ReplyDelete
    Replies
    1. I bought it from the Eu Yan Sang outlet in Aeon, Kinta City, Ipoh.

      Delete
  2. Love how you make your gui ling gao. It is cooling dessert for a hot day. There is no packet of Gui ling gao powder in Singapore. :S

    ReplyDelete
    Replies
    1. Really? How about in S'pore Eu Yan Sang? As a last resort get it from JB.

      Delete
  3. I used to eat this very often but now, I actually can't recall that when was the last time I had that!

    ReplyDelete
  4. I have not seen this before. Sounds very delicious and gd for health. I will look out for this when I go back again. Like jelly....mmmm.

    ReplyDelete
  5. Wow! This looks very cooling, I want some now as I have an ulcer in my mouth!

    ReplyDelete
  6. I didn't know about this jelly, thank you for joining WHB!

    ReplyDelete
  7. Replies
    1. Really, must be expensive. Better to DIY and get more value for money.

      Delete
  8. Thanks for sharing the source. I love this dessert.

    ReplyDelete
    Replies
    1. You're most welcome. Much more economical to DIY.

      Delete
  9. looks delicious! One of my favorite desserts also!

    ReplyDelete
    Replies
    1. Welcome to my blog. Hope to see you more often!

      Delete
  10. i just bought a pack of gui ling gao at EYS and follow the instruction
    but after i make it the jelly is too soft why?

    Tsuki

    ReplyDelete
    Replies
    1. You followed the EYS instruction or mine? I find that the EYS instruction, the jelly was too firm so I added half a litre of water i.e. 500 ml. If you had followed my instruction, it could be that you didn't cook the mixture long enough. Hope this helps!

      Delete
    2. i followed the EYS instruction.
      next time i will follow your instruction. thank you

      Tsuki

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and