Coincidentally, I have some Guillinggao Powder which my father gave me during Ben’s trip back to Malaysia. My sister recommended it to me as this is her daughters’ favourite dessert.
Guilinggao is a Chinese medicine that is made with three-lined box turtles and China roots. It is often served as a dessert, made in the form of a jelly.
Guilinggao has a hint of bitterness (in Cantonese, ‘kum’) and its usually sweetened with rock sugar.
I had tried to make the Guilingao according to the instruction on the box but it turned out to be very watery. So, I consulted my sister for her recipe as she is the one who recommended it to me.
Inside the big package of Guilinggao Powder is 10 small sachets of Guilinggao Powder. My sister’s recipe is to use 5 sachets of the Guilinggao powder with 6 cups of water and 250g of rock sugar. My sister emphasized on the usage of rock sugar as she had tried and failed with granulated sugar.
Bring 4 cups of water to a boil with the rock sugar. Stir until the rock sugar dissolved.
Dissolved the Guilinggao Powder in 1 cup of cold water.
Add the Guilinggao mixture into the rock sugar syrup. Rinse the cup with the Guilinggao mixture with another cup of water and add into the rock sugar syrup as well. Bring the mixture back to a boil and remove from the heat.
Pour the Guilinggao mixture into small serving cups. The Guilinggao will start to coagulate after removing from the heat. So, you must do this step quickly. Once it cools down, refrigerate the Guilinggao until its firm enough to serve.
Sis, thanks for the recipe. I really love the Guilinggao. Unfortunately, Arkensen and Nanzaro would not try it because its so black.