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 :)
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?
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
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.
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.
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?
@@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.
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 TH-cam. Thank you so much guys! 🙏
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:)
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!)
@@musikkritik6316 Googled it, looks completely different from bingfen both in preperation and from the ingredients i'd guess in texture and flavour too
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.
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.
This is my favorite cooking channel on TH-cam! 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. ❤️❤️❤️
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?
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)
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”.
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...
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.
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.
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....
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! :)
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.
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 🇨🇦 👋
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
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.
@@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.
@@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
Hey guys, let me start with saying I absolutely love your channel! You guys are honestly one of my favorite things on TH-cam. 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!!
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.
@@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?
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.
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.
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.
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 😝
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
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
Just a warning if you do have the plant at home: Nicandra physaloides are really poisonous, so don't get too adventurous with it and avoid eating any part of the plant. That being said, this recipe is safe.
Seconding this -- the plant seems to be mostly used as an *insecticide* in much of its range. The cloth you rub the jelly through had better not let any seeds through. Which makes it even more surprising that someone figured out how to make a dessert out of it.
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?
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!
糍粑冰粉 is a new concept, since as a chengduness normally when I was young, I eat those two spreatly, normally in my memorie we only add bunch of syrup make it sweet, or some time rose syrup, and also you might want to through some ice in to keep jelly frezzing cold durning hot summer, trust me Sichuan's summer is not something you wanna experience.
Yeah, I've only seen 糍粑冰粉 in these couple years. Before it's always brown sugar syrup and nuts. But it got popular for a reason I guess, the contrast of texture is just so good.
@@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.
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?
![[LIVE] : ONE ลุมพินี 78 | คู่เอก "ปกรณ์ vs ฟาบิโอ"](http://i.ytimg.com/vi/LSOmgl0Th2c/mqdefault.jpg)
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 :)
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?
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
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.
There isn't a reddit post?
Would aloe chunks work as a topping?
really love that you include the traditional and the convenient ways of doing things
This is the first video I've watched on the channel and that got me really interested!
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.
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?
@@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.
"You should be able to find this at your local Asian Supermarket."
*cries in Montana*
buy online
*cries in polish*
*sends sympathy from South Carolina*
Cries in Italian
Lol Indiana got some
冰粉！！！ My favorite! As a native of the Guizhou province, I like to say the Hongtang Bingfen defines my summers!
"Some cut watermelon"
Like a slice right?
_Shows half a melon being lowered into a hippopotamus_
Just when you think this channel can't get any better.. Awesome drawing btw, love the historical context
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 TH-cam.
Thank you so much guys! 🙏
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:)
I cannot get over how adorable that schnauzer is. I'm sorry but the pup is my new favourite thing about this channel.
It could be a delicious meal for sure
I think showing things that are "hard to make or obtain" is relevant, for documentation or just knowledge.
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!)
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
Its called aiyu its very similar
Nah, just google Kaltschale/Koldskål.
How dare you to indirectly say that you know everything cooked in the west or elsewhere :P
Maybe you're thinking of korean bingsu? Made with milk formed into like a snow or shaved ice, and topped
@@musikkritik6316 Googled it, looks completely different from bingfen both in preperation and from the ingredients i'd guess in texture and flavour too
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.
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.
あんみつ 💖
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
寒天
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.
This is my favorite cooking channel on TH-cam! 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. ❤️❤️❤️
Me: Ou first bingfen looks really good. Also my peanut allergies: 🕺🕺⚰️🕺🕺
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?
You are the Buddha's belly of your bing fen ice jelly.
chipotlespice Chef John is jealous!
*cayenne intensifies*
Somehow the drawing of the child saying "oh shit, slippery" killed me
I was thinking the same thing! The glibness of these videos makes that 10x funnier
Amazing as always! There is no better source to get to know the amazing and complex Chinese cuisine!
This is probably the best Chinese dish channel I've come across
This is the best Chinese cooking channel.
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)
We also like to add 山楂片 to bingfen back in Chengdu。
I absolutely love these videos! Please keep making them; they’re really educational and extremely entertaining to watch.
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”.
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...
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.
WHERE DO I FIND THIS WHITE RABBIT ICE CREAM?! I never knew this existed all my life
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.
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....
@@lzl4226 red bean flavor? All my life I thought only toffee flavor exists..
@@sorestedhebytheTumtumtree i thought only milk flavour existed XD
You can literally find it anywhere in China. ANYWHERE
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! :)
More Chinese dessert videos please! Great video. I'd be really interested to see you make a sweet walnut soup or similar.
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.
Ever heard of flaxseed-gel for hair? This looks almost exactly like this jelly from the bingfen seeds
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.
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.
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 🇨🇦 👋
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❤
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
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
Wait, does that mean one of my favorite songs, "Shoofly Pie" might be referring to an actual ingredient??
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.
@@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
@@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.
@@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
@@ChineseCookingDemystified Thank you so much! I really appreciate it!
The hand drawn storytime gets me every time. Love it!
I'm watching this in my heated Philadelphia room and my mouth is watering.
Hey guys, let me start with saying I absolutely love your channel! You guys are honestly one of my favorite things on TH-cam.
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!!
This what inspired Jim from the Office to put Dwight's stapler into jelly.
White Rabbit ice cream?! That sounds glorious - In the UK you can only get the candy.
Amazing jobs! Will you guys do an episode about Cantonese/Taiwanese desserts?
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.
@@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?
A few things - 1) I want to visit China, and 2) When I do, please invite me over for dinner 🙏🙏😂
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)
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!
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.
Chia seeds also make the gel, too, but I don’t think it can get thick enough. Still tasted good, though!
As always, DELICIOUS!
oh gosh i'm craving that lemon bingfen now..
Super cool! Never seen a jelly dish served like that before.
Ohhhhh this looks amazing! Thank you for all the in depth recipes!
Looks good
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.
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.
“Creeping fig” might be the best name for a plant I’ve ever heard, so romantic sounding
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
Those look so good!! Perfect for the hot summer :-) thanks for the video!
I miss bingfen so much...
yuuuum! looks so refreshing 💗 i love jelly
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 😝
Sounds good. Just for the idea of presentation I wound try to emulate this but with standard jelly.
Greetings!
Those raisins look pretty interesting. Do they have a distinctive taste or do they just look cool?
Green raisins from Xinjiang/Northwest China is the most prevailing ones here nowadays.
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
Hello from Chengdu! You've made me want Bingfen now so I'm going to go outside and get some!
Ohhhh i saw this in dianxi xiaoge video. Do the fairy tofu (grass tofu) next!
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
Mango chunks would elevate it. Also, possibly flavouring the jelly. Or just using western flavoured jelly, texture will be different of course.
Interesting dish and cute dog.
10g of 石凉粉 with 125 g of water
Boil 625g of water
Then slowly add that water mixture.
My first exposure to that seed is from Dianxi Xiaoge hehe
So basically flavored Jell-O with toppings
So interesting, thank you for this video 😊
Just a warning if you do have the plant at home: Nicandra physaloides are really poisonous, so don't get too adventurous with it and avoid eating any part of the plant.
That being said, this recipe is safe.
Seconding this -- the plant seems to be mostly used as an *insecticide* in much of its range. The cloth you rub the jelly through had better not let any seeds through.
Which makes it even more surprising that someone figured out how to make a dessert out of it.
This looks amazing !!!
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?
Beautiful recipe!!❤️❤️
Ooo looks good
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!
Thanks.
糍粑冰粉 is a new concept, since as a chengduness normally when I was young, I eat those two spreatly, normally in my memorie we only add bunch of syrup make it sweet, or some time rose syrup, and also you might want to through some ice in to keep jelly frezzing cold durning hot summer, trust me Sichuan's summer is not something you wanna experience.
Yeah, I've only seen 糍粑冰粉 in these couple years. Before it's always brown sugar syrup and nuts. But it got popular for a reason I guess, the contrast of texture is just so good.
Love your channel. Just a question, chia seed does a similar thing... could that be used as sub?
Looks yummy 👍 有点像鲜芋仙的甜品
This was great, thank you!
In my home country, calcium oxide is also used for making desserts.
Thailand?
@@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.
Just made this today, delicious xD
Why can't I thumbs-up this twice?
...sorry?
2:45 Oh, shit! slippery!
XD
“But this should be available in most Chinese supermarkets :)”
Okay but I don’t even have a big Chinese supermarket that where I am
Where are you at?
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.
This looks nice
Nice I have all these ingredients in my pantry!
Could it possibly be made with chiaa seeds? They also release a lot of pectin when soaked 🤔
Honey cooked or honey pickled lemon slices instead of just plain lemon slices. Just an idea.
Oh that stuff looks like the same jellies I get in my teas from the boba shops
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?
Looks tasty, reminds me of Japanese anmitsu
good method
Most inspiring channel
OMG! Why didn't i find this channel before now?
I absolutely hate gelatinous things but I was so intrigued that I watched the whole video lmao
so damn good. I'm drooling