Guizhou Iced Mango & Watermelon Bingjiang | A blended-ice dessert, two colours, one bag of sugar

Guizhou bingjiang is a blended-ice dessert, thick enough to eat with a spoon and cold enough to fog the glass. This one arrives in two colours, mango and watermelon, from the same short method.

The idea is simple. Freeze the fruit, crush the ice, and blend the two into a slush that holds its shape. Everything after that is about body and balance: a little milk, a little sweetness, and a scoop of cooked rice folded in whole.

The sugar

Only 15g of sugar sweetens the whole cup, so it has to count. We reach for Ship Brand Raw Cane Sugar, unrefined and softly golden, with a light cane aroma that reads almost like caramel once it meets the cold fruit. It dissolves cleanly into the blend rather than sitting gritty on the tongue, which matters in a dessert this cold and this smooth.

Ship Brand Raw Cane Sugar: natural unrefined cane sugar with a soft golden sweetness and a light cane aroma; it dissolves cleanly into cold blends. Shop Raw Cane Sugar

Recipe: Guizhou Iced Mango & Watermelon Bingjiang

Makes two cups (one mango, one watermelon).

Ingredients

• Glutinous rice 250g
• Mango 300g (for the mango cup)
• Watermelon 300g (for the watermelon cup)
• Milk 60g
• Condensed milk 15g
• Coconut milk 5g
• Ship Brand Raw Cane Sugar 15g
• Sea salt, a small pinch
• Water 500g, frozen into blocks for ice

Method

1. Rinse the glutinous rice until the water runs clear. Cook 250g of rice until soft, then spread it out and let it cool so the grains stay springy.
2. Freeze the mango and watermelon in large chunks. Freeze 500g of water into blocks, then crush the blocks into ice.
3. Blend 300g of frozen mango with the crushed ice into a smooth, thick slush.
4. Add 60g milk, 15g condensed milk, 5g coconut milk, 15g raw cane sugar, and a small pinch of sea salt. Blend until smooth.
5. Add a scoop of the cooled rice (about 120g) and pulse briefly so the grains fold through but stay whole.
6. Pour into a cup. Make the watermelon cup the same way, swapping in 300g of frozen watermelon.

Spoon it up straight from the blender, thick and slushy, while it is still cold.

Closing

Two cups, two colours, and one bag of sugar doing the quiet work in the background. Bingjiang rewards a light hand: freeze well, blend just enough, and let the fruit and the cane sugar carry the flavour. Keep the rice whole for that little chew at the end of each spoon.

Ship Brand (帆船牌) is the retail line of Yuen Tung Sugar Factory Industrial Company Limited. Sugar refined in Hong Kong since 1987. Shop the collection.