Lishan-style sanxian bingfen, lemon ice jelly with sticky rice balls
Chinese cuisine · Chinese Cooking Demystified · ♥ 6.6K likes · 179.4K views · 8 min video
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Ingredients
Method
Techniques
Drop the frozen sticky rice balls into boiling water without thawing and boil.
Once they float, drop the flame to low and cook two more minutes, then hold them in ice water until serving.
Mix a teaspoon of sugar into a tablespoon of freshly squeezed lemon juice and stir it into a 250 g bowl of bingfen.
Assembling lemon sanxian bingfen
- 250 g bingfen
- 2–3 tbsp sticky rice balls
- 1 tsp sugar
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp laozhao
Top with two tablespoons laozhao and two to three tablespoons of the sticky rice balls.