Make your own burnt jelly or frozen jelly.
Sugar, Glucose, Carrageenan, Locust Bean Gum, Konjac Powder, Potassium Chloride, Grass Jelly Powder, Fragrance, Sodium Citrate, Caramel Coloring.
Store in cool dry place
1. Boil 960c.c water and turn off the heat. Pour in 1 packet (80g) of grass jelly powder and 40g of sugar. Stir evenly. Pour into a container and cool. Refrigerate for 2 to 3 hours before eating.