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There are endless options for desserts these days, but sometimes, you just can’t beat the classics. Back when resources were scarce, satisfying a kid’s sweet tooth took some creativity. In New Taipei there’s a shop that sells traditional starch jelly ice just like what the owner enjoyed as a kid. The starch is stirred in cold, and then hot water until it forms a clear, slippery jelly. One taste and it’ll take you straight back to childhood.

Traditional starch jelly is slippery and pleasantly chewy. When eaten with brown sugar, it coats your mouth in a delightful sweetness.

First, add cold water to the starch and stir until dissolves.

Adding hot water gradually turns the white starch clear.

Using a chopstick, the owner cuts the jelly into pieces.

Add some homemade brown sugar syrup and mix in a little ice to bring the temperature down, and it’s ready to serve.

Pan Wen-hsien
Owner
My mother used to make this for me when I was very young. People used to eat it when they were overheating. It can bring your body temperature down. It’s a very nostalgic flavor.

But that’s not all. When you hear this familiar whistling sound, you know it’s time for roasted flour tea.

The roasted flour tea, or mian cha, is slowly cooked over a low flame, then served with a peng bing bun cake, like a sweet version of a puff pastry soup.

Pan Wen-hsien
Owner
I spent over a decade going around to different markets with my wife. Getting my own stall back home was more stable. We didn’t have to move around anymore.

To give his wife more stability as they entered their 40s, Pan decided to come back home and take over an old dessert stall.

Pan Wen-hsien
Owner
Many people know about these classic things. It’s just the younger people these days who have never had it.

By selling the flavors of his childhood, Pan hopes to make sure that these classic tastes don’t disappear.

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