材料A：
六琴草15克
罗汉果1粒（压碎）
伏神12克
冰片糖810克（约2包）
材料B：拌匀
包装原味龟苓膏粉1盒（内有10小包）
清水580毫升
用具：
小碗或杯24个
做法：
1. 锅热2.9公升水，加入（A）料盖好以大火煮滚转小火煮一小时半，过滤，确定有2.5公升的糖水，如有不足，加入热水。
2. 开盖加入（B）料边煮边搅至滚，趁热倒入小碗待稍为凉，放进冰箱一小时或凝固，取出享用。
注：在大热天或吃辣后可享用此甜品以化解热气。
Ingredient A:
15g liu qin cao
1 loh hon guo (crushed)
12g fu shen
810g cane sugar (about 2 packets)
Ingredient B: mixed well
1 packet original taste gui ling koh powder (10 small sachets in 1 packet)
580ml water
Utensil needed:
24 small bowls or cups
Method:
1. Heat up 2.9 litres of water. Add in ingredient (A), cover and boil contents. Once it comes to a rapid boil, turn heat to low. Simmer for 1 1/2 hours. Strain out, ensure there is 2.5 litres of the solution or else top in extra hot water.
2. Uncover, add in ingredient (B), stir at all times till it comes to another boil. Turn off heat, spoon into utensil and leave it to cool. Keep it chilled for an hour to set well. Serve cold.
Note: Good snack for heaty days or as a dessert after a spicy meal.