Chinese Cucumber Cold Cake

Featured in Irresistible Desserts.

This cooling Chinese cucumber jelly takes just 10 minutes to prepare plus setting time. The subtle cucumber flavor pairs beautifully with coconut powder for a refreshing, low-calorie summer dessert.
Ranah
Updated on Tue, 15 Apr 2025 15:19:02 GMT
A stack of green and white coconut cake. Pin it
A stack of green and white coconut cake. | yummyflavorsrecipes.com

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
A stack of green and white desserts. Pin it
A stack of green and white desserts. | yummyflavorsrecipes.com

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.

A stack of green and white food. Pin it
A stack of green and white food. | yummyflavorsrecipes.com

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.

Refreshing summer jelly treat

A light, refreshing Chinese jelly dessert made with cucumber juice and bean starch, coated in coconut powder - perfect for hot summer days!

Prep Time
2 Minutes
Cook Time
8 Minutes
Total Time
10 Minutes
By: Ranah


Difficulty: Easy

Cuisine: Chinese

Yield: 4 Servings

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 1 cucumber
02 40 g sugar
03 350 g water (divided as 150g and 200g)
04 50 g white bean jelly powder or mung bean starch
05 Coconut powder, as needed for coating

Instructions

Step 01

Peel the cucumber and cut it into small pieces. Place the cucumber pieces in a blender with about 150g of water and blend until smooth. Pour the mixture through a fine-mesh strainer to remove any solids and create a smooth juice.

Step 02

Add the white bean jelly powder (or mung bean starch) to the strained cucumber juice and mix well until fully dissolved with no lumps remaining.

Step 03

In a pot, combine the remaining 200g water with the sugar. Heat gently until the sugar completely dissolves, stirring occasionally.

Step 04

Pour the cucumber and jelly powder mixture into the sugar syrup. Bring everything to a boil while stirring continuously to prevent sticking. As soon as it reaches a boil, turn off the heat.

Step 05

Pour the hot mixture into a shallow dish or plate. Allow it to cool at room temperature, then refrigerate until completely set, about 30 minutes.

Step 06

Once set, cut the jelly into small pieces or cubes. Roll each piece in coconut powder to coat all sides. Serve chilled for the best texture and flavor.

Notes

  1. For the best texture, make sure to strain the cucumber juice well to remove all pulp and seeds.
  2. This dessert tastes even better after being refrigerated for a few hours or frozen for a short time.
  3. The coconut powder coating is optional but adds a nice texture contrast.

Tools You'll Need

  • Blender
  • Fine-mesh strainer
  • Saucepan
  • Shallow dish or plate for setting
  • Knife for cutting

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • May contain legumes (from bean jelly powder)
  • Contains coconut (from coconut powder)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 140
  • Total Fat: 1 g
  • Total Carbohydrate: 32 g
  • Protein: 2 g