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Translucent green cucumber cold cake offers a uniquely refreshing treat that combines the cooling properties of cucumber with delicate sweetness. This simplified version of a traditional Chinese delicacy delivers a light, jelly-like dessert perfect for hot summer days.
I served this at a backyard barbecue during a heatwave, and guests were delighted by this unexpected palate cleanser. Friends who typically avoid desserts emptied their plates and asked for the recipe.
Essential Ingredients
- Fresh cucumber: Provides cool base flavor (300g)
- White bean jelly powder: Creates jelly texture (20g)
- Granulated sugar: Balances flavor (3-4 tbsp)
- Coconut powder: Prevents sticking + tropical note
- Filtered water: For clearest results
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Step-by-Step Instructions
- Step 1: Prepare cucumber
- Peel and blend with water, strain for clear juice
- Step 2: Make jelly mixture
- Combine cucumber juice with white bean jelly powder
- Step 3: Create sugar syrup
- Dissolve sugar in water until simmering
- Step 4: Combine & cook
- Mix all ingredients, cook until thickened
- Step 5: Set & chill
- Pour into container, refrigerate 2-3 hours
- Step 6: Serve
- Cut into cubes, coat with coconut powder
Cultural Significance
Known as 凉粉 (liáng fěn) in Chinese, cold cakes originated in Sichuan to combat summer heat. Traditional Chinese medicine values cucumber and mung bean starch for their cooling properties that balance internal body heat.
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Serving & Storage
- Serve chilled in glass cups
- Drizzle with honey or add berries
- Keeps 3 days refrigerated
- Add coconut coating just before serving
I discovered a pinch of salt enhances sweetness perception, allowing reduced sugar while maintaining flavor. This makes the dessert even more refreshing.
Peak-season cucumbers yield the brightest flavor. This dessert celebrates nature's simplicity - refreshing without excessive sweetness or complexity.
Frequently Asked Questions
- → What is white bean jelly powder and can I substitute it?
- White bean jelly powder is made from ground dried beans and creates a firmer jelly texture than gelatin. You can substitute with mung bean starch as mentioned, or try agar agar powder (use about half the amount).
- → Can I add flavors to this dessert?
- Yes! Try adding a few drops of pandan extract or mint for additional flavor. Some people also like to add a squeeze of lime juice for tartness.
- → Is this dessert actually good for weight loss?
- While low in calories (about 140 per serving), it still contains sugar. That said, it's much lighter than many other desserts and the high water content from cucumber makes it refreshing and fairly filling.
- → How long does this cucumber jelly keep?
- Store it in an airtight container in the refrigerator for up to 3 days. The texture is best within the first 24 hours.
- → Can I freeze this dessert?
- Yes, you can freeze it for about 30 minutes before serving for an extra-cold treat, but don't freeze it solid as the texture will change when thawed.