Liang fen bing: herbal jelly drink
Votes: 1
Time: 30 min.
Complexity: average
Servings: 4
Complexity: average
Servings: 4
Herbal jelly drinks like this one are especially popular in Hong Kong cafes. Herbal jelly (liang fen) is made from a Chinese mint-like plant. With a distinct herbal flavor and a slight bitterness, it pairs well with sweet ingredients, especially sugar syrups or fruits. In this version, herbal jelly cubes are mixed with brown sugar syrup, soy milk, and ice to create a delicious, refreshing drink similar to milk tea. Pandan leaves (available in Asian supermarkets) add a distinctive flavor to the syrup. Instead of soy milk, you can add plain water. The drink will taste similar to iced tea.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup dark brown sugar
- 1 pandan leaf, tied in a knot
- 2 cups (about 1 18-ounce jar) herbal jelly
- 4 cups unsweetened soy milk or cold water, or to taste
- Ice cubes
We recommend
Recipes with similar ingredients: soy milk
Cooking the dish according to the recipe:
- Combine brown sugar, pandan leaf, and 1/2 cup cold water in a small saucepan and bring to a boil over medium heat. Cook until the syrup thickens and large bubbles appear on the surface of the hot syrup, about 8–10 minutes. Transfer to a small bowl and let cool to room temperature, about 20 minutes.
- Cut the herbal jelly into 0.5 cm cubes and divide it evenly among four tall 500 ml glasses. Add 2 tablespoons of brown sugar syrup to each glass and stir gently.
- Add 1 cup soy milk and 0.5 cups ice cubes to each glass. Stir with a wide straw and taste. If needed, add more sugar syrup or soy milk to balance the flavor. Any remaining syrup can be refrigerated in a tightly sealed container for up to 5 days.
Chef's Note
Herbal jelly comes in a variety of forms. We tried several and found that canned herbal jelly has a more pleasant flavor and a firmer texture. But you can use any other herbal jelly.
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