Ingredients:
• 2 Gardenia buds (available at Chinese herbal shops; seeds are used in the video)
• 230ml water
• 60g sweet potato starch
Steps:
1. Rinse the gardenia buds and crush them lightly. Boil them with 230ml water. Once boiling, reduce to the lowest heat and simmer for 1 minute. Turn off the heat and let it steep for 20 minutes. Strain out the gardenia water.
2. Mix the gardenia water with 60g sweet potato starch. Heat on low while stirring constantly until it becomes clear and jelly-like. Pour into a glass container and smooth the surface.
⸻
⚫ B. Grass Jelly (仙草凍)
Ingredients:
• 1 small pack of instant Guanxi grass jelly powder
• 15g sweet potato starch
• 500ml water
Steps:
1. Dissolve the starch with a little water.
2. Bring the water to a boil, then stir in the grass jelly powder until fully dissolved. Pour in the dissolved starch and stir until smooth.
⸻
✅ Final Cooking:
Put both the grass jelly and yellow tapioca jelly containers into an electric steamer. Add 0.8 cups of water to the outer pot and steam until fully cooked.
Let them cool down completely, then refrigerate. Once chilled, cut into cubes and serve with sugar syrup.
⸻
🍯 C. Sugar Syrup
Ingredients:
• 130g light brown sugar (or Taiwanese second-grade sugar 二砂糖)
• 500ml water (you can adjust between 500–650ml depending on your preferred sweetness)
Steps:
1. In a thick-bottomed stainless steel pot, add the sugar and cook over low heat until about half of it melts. You can cover the pot to speed it up—but keep an eye on it to avoid burning.
2. Once half of the sugar has melted, pour in the water. Boil until all the sugar is fully dissolved. Let it cool, then refrigerate for later use.
.
.
.
.
#懶人料理 #一鍋到底#料理 #日常生活 #料理記録 #自家煮 #自煮生活 #簡單食譜 #手作晚餐 #料理好き #料理女子 #ごはん #homemade #cooking #dinner
