Liang fen bing: herbal jelly drink

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. 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.