Friday, September 26, 2008

Homemade Gui Ling Gao Herbal Jelly

Everyone has this idea that Gui Ling Gao, a Chinese herbal jelly, is made from Tortoise Shell. I think it used to contain tortoise shell scrapings but no longer. I bet it must be tough finding people who would ingest anything made out of the poor chelonian.

I made some Gui Ling Gao today with a premix powder I bought from Eu Yan Sang. The packet priced at RM 10 consisted of 2 smaller packets (so it's actually RM 5 per pack). From RM 5 worth, I could make 14 small cups of gui ling gao, which would last me a whole week! (Normally I would buy readymade Gui Ling Gao at RM 2 for a small plastic container but I love to experiment so I thought I should be able to make some on my own. Plus it's cheaper too.)

This herbal jelly has a bitter taste but it is recommended for teens as it helps clear acne (and most women too as it enhances the complexion).

Gui Ling Gao is served chilled and as a dessert after a heavy meal. As it clears heat, it is a cooling dessert and pregnant women are not supposed to take this.

Here's how I prepared this easy dessert.

Gui Ling Gao

1 packet gui ling gao powder from Eu Yan Sang
250 ml water

Dissolve powder into water. Stir well to combine. This is (A).

In a pot, bring to boil 1 liter of water and 150 gm sugar. When water boils, turn heat down to a simmer. Quickly stir in (A). Keep stirring for 10 minutes.

Strain this gui ling gao mixture quickly once you turn off the heat. It solidifies rather fast so you have to be nimble. After straining, again quickly pour the mixture into smaller bowls or cups. Leave to cool in the open for 20 minutes before chilling them in the fridge. Serve cool.

You can also add a few teaspoons of honey if the gui ling gao is a bit bitter for your taste. I take mine as it is (since the sugar has been added).


So what's inside this herbal jelly which slithers smoothly down your throat?

Here's what I discovered...

Gelatin
Japanese honeysuckle
Chrysanthemum
Poria
Pearl

Can anyone vouch that these ingredients are what really go into a bowl of delightfully smooth gui ling gao? (It's a bit like our Malaysian grass jelly or 'cincau')

Let me know if you do!
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