1 Delicious Fen Bing: Grass Jelly Drink. Ditch the ordinary and dive into Liang Fen Bing, a cool and colorful escape from the summer heat! This Taiwanese treasure is a layered masterpiece. Imagine chewy cubes of grass jelly, a subtly sweet herbal treat, nestled in a bed of chilled soymilk. The crowning touch? A fragrant swirl of brown sugar syrup, delicately infused with the essence of pandan leaves. Every sip is a delightful dance of textures and flavors, making Liang Fen Bing the perfect pick-me-up to beat the heat!
1 Delicious Fen Bing: Grass Jelly Drink
1 Delicious Fen Bing: Grass Jelly Drink. Liang Fen Bing, literally translated as “cold jelly noodles,” is a vibrant Taiwanese beverage that offers a delightful escape from the summer heat. This layered masterpiece combines unique textures and subtle flavors, making it a refreshing and visually appealing treat.
The heart of Liang Fen Bing lies in the contrast between the chewy grass jelly and the smooth, creamy base. Grass jelly, also known as mesona jelly, is a dark, translucent jelly made from the leaves of the Platostoma palustre plant. It boasts a subtle herbal flavor with a hint of sweetness. The base, traditionally made from chilled soymilk, provides a creamy counterpoint to the chewy grass jelly.
Aromatic pandan leaves elevate Liang Fen Bing to a whole new level. Pandan, a Southeast Asian plant known for its long, green leaves and fragrant aroma, is often used to infuse desserts and beverages with a subtle sweetness and a hint of vanilla-like flavor. In Liang Fen Bing, pandan is typically used to infuse brown sugar syrup, adding a touch of floral fragrance and complexity to the overall taste.
Liang Fen Bing is a feast for the eyes as much as it is for the taste buds. The layering of the different elements creates a visually stunning presentation. Here’s a breakdown of the typical assembly:
1. The Foundation: Grass jelly, cut into bite-sized cubes or thin strips, forms the base of the drink. The dark, translucent cubes provide a visually striking foundation.
2. The Creamy Embrace: Chilled soymilk is poured over the grass jelly, creating a smooth and creamy layer. The soymilk complements the chewy texture of the grass jelly and adds a touch of richness.
3. The Sweet Crown: A fragrant brown sugar syrup, often infused with pandan leaves, is carefully poured on top of the soymilk. The syrup adds a touch of sweetness and a beautiful amber color to the drink.
4. The Icing Touch (Optional): Crushed ice can be added to the top of the beverage for an extra refreshing element, especially on a hot day.
While the core recipe remains relatively consistent, there are ways to personalize your Liang Fen Bing experience:
Fruity Twist: Add fresh or frozen fruits, like mango, strawberries, or tapioca pearls, to the drink for an additional burst of flavor and texture.
Spice it Up: For a touch of warmth, a sprinkle of ground ginger or a dash of cinnamon can be added to the brown sugar syrup while it simmers.
Alternative Base: If you’re not a fan of soymilk, other plant-based milks like almond milk or coconut milk can be used as a substitute.
Liang Fen Bing is more than just a beverage; it’s a refreshing tradition enjoyed by people of all ages in Taiwan. It’s a popular street food drink, often sold by vendors at night markets and street stalls. The ease of preparation and the readily available ingredients make it a delightful homemade treat as well.
Liang Fen Bing serves as a delicious introduction to Taiwanese culinary traditions. Its unique combination of textures and flavors offers a glimpse into the diverse and vibrant food scene of Taiwan. So, the next time you’re looking for a refreshing and flavorful escape from the heat, seek out Liang Fen Bing. Let its vibrant colors, captivating textures, and subtle flavors transport you to the heart of Taiwanese culture, one sip at a time.
- 1 cup dark brown sugar
- 1 pandan leaf, tied into a knot
- 2 cups about one 19-ounce can
- 4 cups unsweetened soymilk or cold water, or to taste.
- Ice cubes
- In a small saucepan over medium heat, combine the brown sugar, pandan leaf, and 1/2 cup of cold water.
- Bring this mixture to a boil.
- Let the mixture simmer until the syrup thickens and you see large bubbles forming on the surface, which takes about 8–10 minutes.
- Transfer the finished syrup to a small bowl and let it cool down to room temperature, this should take about 20 minutes.
- Grab your grass jelly and cut it into small cubes, about ¼ inch each.
- Divide the cubed grass jelly evenly among four tall, 18-ounce glasses.
- To each glass, add 2 tablespoons of the cooled brown sugar syrup and gently mix it in with a small rubber spatula.
- Now, pour in 1 cup of soymilk and add 1/2 cup of ice cubes to each glass.
- Grab a boba straw and give your drink a good stir.
- Take a sip and see if the flavor balance is to your liking.
- If you prefer it sweeter, add a little more brown sugar syrup. If you find it too sweet, add some more soymilk.
- Any leftover syrup can be stored in the refrigerator in an airtight container for up to 5 days, ready to sweeten your next drink!
