A simple way to cook Ching bo Leung with coconut jelly

Author:

Ms. Lê Thị Ánh Trinh 14:22 - 12/12/2025

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If you are looking for a dessert that is both refreshing and healthy, then Ching Bo Leung is an ideal choice. This is a traditional dessert that has been a part of many Vietnamese people's childhoods for many generations. More than just a dish, Ching Bo Leung is also a delicate combination of herbal ingredients that help the body cool down, calm the nerves and help you sleep better. Let's prepare and cook this extremely simple dessert with the recipe below.

1. Ingredients needed to make Ching Bo Leung with refreshing coconut jelly

The first step is to prepare the ingredients:

20g dried seaweed
50g jujube.
50g lotus seeds.
100g lotus root.
200g longan pulp.
100g Job's tears.
150g water chestnut.
250g rock sugar.
Coconut jelly.

Ingredients for cooking Ching bo Leung include simple items such as dried seaweed, fungus, jujube, lotus seeds…

Notes when choosing ingredients:

Rock sugar: Although you can use granulated sugar, rock sugar will give a sweet, pleasant taste and make the dessert more enjoyable.
Lotus seeds: You can use dried lotus seeds or fresh lotus seeds, but dried lotus seeds will bring better flavor and are very suitable when cooking.

With easy-to-find ingredients, you can start making it right away by following the simple steps below to enjoy this delicious, healthy dish with your family and friends.

2. How to cook delicious and simple Ching bo Leung with coconut jelly

Ching bo Leung is a traditional dessert that is very nutritious and easy to make, i. It can help cool the body and also supports good health.

Especially, when combined with coconut jelly, this dessert is even more irresistible. Below is a simple and quick way to cook Ching bo Leung with coconut jelly:

Step 1: Prepare ingredients

Dried seaweed: Soak in warm water for about 10 minutes, then remove and rinse with cold water several times to remove the sea smell, then drain.
Jujube: Soak in warm water for about 10 minutes to expand, then rinse several times and drain.
Lotus seeds: Wash and soak in warm water for about 5 minutes (if using dried lotus seeds, soak for about 15 minutes). Fresh lotus seeds only need to be soaked for a few minutes.
Job's tears and Longan pulp: Wash and drain, remember to wash the longan pulp thoroughly
Water chestnuts: Peel and cut in half or buy pre-peeled water chestnuts at the supermarket to save time.

Step 2: Soak longan pulp

Put the longan pulp in a large bowl with about 500 - 800ml of filtered water, add 250g of rock sugar and soak for 30 minutes. This will help the longan pulp absorb the sugar, making it plump and tastier to eat.

Step 3: Boil the ingredients

While waiting for the longan to absorb the sugar, put a pot of water on the stove to boil the Job's tears for about 20 minutes until soft. Then, add the lotus seeds, lotus root and water chestnuts and boil for another 15 minutes, until the lotus seeds are soft and cracked.

You can cook the ingredients together to save time. After cooking, scoop out and keep the solid part.

Step 4: Filter the water to soak the longan pulp

After the longan pulp has soaked in sugar for a long time, take it out and filter the water through a sieve to remove the residue. This water will be used to make Ching bo Leung, which will help create a natural sweetness for the dessert.

Step 5: Cook Ching Bo Leung

Place the pot on the stove, add the water used to soak the longan and jujube, and cook for about 15 minutes until the jujube is soft. Next, add 1/2 teaspoon of salt to balance the sweetness of the Ching Bo Leung water, giving the dessert a light, sweet taste, not overpowering.

Finally, add the boiled ingredients into the pot, including Job's tears, lotus root, lotus seeds, water chestnuts, dried seaweed, longan pulp and coconut jelly, cook for about 5 more minutes then turn off the heat.

Step 6: Finished product

Your dish is done! Pour the sweet soup into a cup, let it cool or put it in the fridge to enjoy. If you want the soup to be more attractive and cool, you can add coconut jelly before serving. Coconut jelly combined with Ching Bo Leung will create a perfect, nutritious and delicious dessert.

Users can confidently use GC Food coconut jelly as an ingredient to make the Ching Bo Leung dessert tastier.

To make nutritious dishes more delicious and attractive, you can choose GC Food's coconut jelly products as ingredients. GC Food coconut jelly is made from pure fresh coconut water in Ben Tre, the land known as the "coconut capital" of Vietnam.

Thanks to the application of modern Pasteur sterilization technology, the product not only ensures food hygiene and safety but also retains its original sweet flavor and nutritional value. Each piece of jelly has just the right amount of crunch, combined with mild sugar water, giving a cool, refreshing feeling when enjoyed.

To understand more about us, please visit our official website and discover more creative recipes with coconut jelly.

With this simple recipe for cooking Ching Bo Leung and coconut jelly suggested by GC Food, you will have a refreshing, nutritious dessert that helps to cool down and improve your health. Wishing you success and wonderful moments enjoying this dessert with your family and friends.

This article was compiled by the GC Food Team - Experts in natural ingredients.

GC Food Communications Department Ms. Lê Thị Ánh Trinh

Content has been verified

Specializing in compiling and sharing in-depth knowledge on aloe vera and coconut jelly ingredients and production processes. Directly responsible for developing content on GC Food’s product quality, sourcing regions, and product standards.

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