Preparation
 
Ratio: 1 part starch-jelly pieces to 7–8 parts water.
 
 
 
1. Bring 800 cc of water to a boil and add approximately 100 g of product.
 
2. Stir until all pieces float. Cover and cook over medium heat for approximately 25–30 minutes, then leave covered for another 25–30 minutes.
 
3. Transfer to ice water to cool briefly, drain, then mix with sugar and serve.
 
 
 
Adjust cooking time to your preferred texture. Longer resting makes the texture softer; rinsing in ice water increases springiness.