Put aluminum pot on a fire, heat it, boil it, and then cool it until it solidifies.
Prepare sugar water: Pour brown sugar and white sugar into the wok at the same time, stir-fry until the sugar melts, and add appropriate amount of water.
Cut the solidified bean jelly into cubes with a knife and add sugar water according to your personal preference. Brown sugar water is perfect in both color and taste.
Bean jelly tastes better when put in the refrigerator.
Mint powder or sesame seeds can be added according to personal taste, and milk can be used instead of sugar water.
Because the jelly sold in the supermarket is hard, you can add more water to soften it.