Grass jelly, also known as leaf jelly or herbal jelly, is a natural culinary gem that can be used in drinks, desserts, and as a topping. Discover everything you need to know, plus a recipe to make it at home from grass jelly powder. Be amazed at how much better than boba (yea I said it) this jelly is!
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When I was in grade school my best friend at the time was Vietnamese. I often went to her home and her mother would feed us and one of those times, it was grass jelly.
I must confess, at the time I had no idea what that black jelly was. Being young and naive I had some hesitation, but ever since then, I never forgot what grass jelly was.
From that moment at such a young age, grass jelly would be something I would recognize for the rest of my life and that exact childhood memory never left my mind.
I only wish today, I could give thanks for the kindness that was shown to me in their home and for the invaluable exposure to some new Vietnamese foods I was lucky to get to experience.
Personally, to this day I like grass jelly as much as I like boba! Maybe even more so. Once again, every time I have grass jelly I think of my friend I had when I was a kid.
What is Grass Jelly?
In the colorful tapestry of global cuisine, some delicacies stand out not just for their taste but also for their fascinating origins and cultural significance.
One such delight is grass jelly, a traditional dessert and herbal remedy that has captured the imaginations and palates of people across Asia and beyond.
Grass jelly, also known as leaf jelly or “xiancao” (仙草) in Mandarin, is a type of jelly-like dessert or food product made from the leaves of the Chinese mesona plant (Mesona chinensis).
Grass jelly has the following characteristics:
- dark brown or black color
- herbal, earthy taste
- served cold with sweeteners such as sugar syrup, honey, or fruit juices
- refreshing dessert or snack, especially during hot weather
It is a popular ingredient in various Asian countries, particularly in China, Taiwan, Hong Kong, and Southeast Asia. The use is similar to ai yu jelly, added in recipes as a cool, refreshing ingredient.
To make grass jelly, the leaves of the mesona plant are boiled with potassium carbonate and then cooled and solidified into a jelly-like substance.
If you buy it in can form, it comes out in a bouncy form just like jello!
What does grass jelly taste like?
Grass jelly is known as a “leafy or herbal jelly” and has an earthy and unsweet flavor.
It reminds me of a dark, unsweet oolong tea in jelly form. It’s very mild, especially when mixed into drinks.
Since it’s part of the mint family, there is a similar refreshingness about the aftertaste, although it is not minty.
Since the flavor is distinct, layered, and subtle at the same time…I think grass jelly shines best when it is used in drinks and desserts.
I also must note, if you are a mushroom coffee or chagachino lover, trying this in your next coffee drink is right up your alley.
Is grass jelly like Boba?
Very two different things. Here is the breakdown when comparing the two.
Texture:
- Grass jelly has a smooth and firm texture, similar to gelatin or jello, while boba has a noticeably chewy and gummy texture due to the tapioca starch.
Preparation:
- Grass jelly is made from the leaves of the Chinese mesona plant, while boba is made from tapioca starch.
Flavor:
- It has an actual earthy and herbal taste with a subtle sweetness, while boba is neutral in flavor and absorbs the taste of the drink it is served in.
Culinary Uses:
- Often served chilled with syrup or sweetened condensed milk, used in desserts, or added to drinks like smoothies and herbal teas. Boba is commonly found in milk teas and bubble teas as a chewy addition.
Cultural Significance:
- Grass jelly is deeply rooted in Asian culinary traditions and is used in various cultural dishes and drinks. Boba, on the other hand, is a key component in the hugely popular bubble tea, which originated in Taiwan.
In summary, while both grass jelly and boba are beloved ingredients in Asian cuisine, they vary in texture, flavor, culinary uses, and cultural significance.
Origins and History
Grass jelly is believed to have originated in China centuries ago.
Its exact origins are shrouded in mystery, but historical accounts suggest that it has been consumed for medicinal purposes since ancient times.
The jelly is traditionally made from the leaves and stalks of the Chinese mesona plant (Mesona chinensis), a member of the mint family native to Southeast Asia.
Over time, it found its way into various culinary traditions across East and Southeast Asia, including Taiwan, Malaysia, Indonesia, Thailand, and Vietnam.
Each region has its own unique preparation methods and serving styles, adding to the diversity and richness of this beloved dessert.
Making Grass Jelly
The production of grass jelly is a meticulous and labor-intensive process that requires skill and patience.
It begins with harvesting the leaves and stalks of the Chinese mesona plant, which are then thoroughly cleaned to remove dirt and impurities.
The cleaned leaves and stalks are boiled in water. The extract of the natural essense results in a dark, fragrant liquid known as “mesona extract.”
Next, natural coagulants such as potassium carbonate or calcium hydroxide are added to the mesona extract to induce gelation.
The mixture is then left to cool and solidify into a firm, jelly-like substance.
Once set, the jelly is typically cut into cubes or served in its original form, ready to be enjoyed on its own or as a topping for various desserts and drinks.
Is Grass Jelly all Natural?
It is generally considered a natural product since it primarily consists of plant extracts. This also makes it kid-friendly and diet-friendly for many individuals.
However, the processing and manufacturing methods might vary among producers. Sand some commercial versions may contain additional ingredients such as sugar, water, and preservatives.
It’s essential to check the label if you’re looking for a completely natural version of grass jelly.
Homemade grass jelly tends to be more natural as it typically involves simpler ingredients and methods. I have a recipe below for you!
In Recipes and Culinary Uses
In its simplest form, it is often served chilled with syrup or sweetened condensed milk. This is a refreshing and cooling treat, especially during hot summer months.
Its subtle herbal flavor and delicate texture make it a popular addition to desserts such as shaved ice, fruit cocktails, and puddings.
In addition to its use in sweet dishes, this herby jelly can also be enjoyed in savory preparations.
In parts of Southeast Asia, it is sometimes paired with coconut milk, palm sugar, and other ingredients to create a unique and flavorful dessert known as “cendol.”
Try Grass jelly in cantaloupe drink, honeydew melon drink, brown sugar grass jelly latte, and in mango orange coconut smoothie. It’s ideal in Che Thai, a fruit filled mix of coconut milk and Asian fruits. So yummy!
The most popular grass jelly dessert
The most popular grass jelly dessert is typically the most classic and simplest preparation, where the jelly is served chilled with syrup or sweetened condensed milk. Add some ice and that’s it!
Other Easy Serving Ideas
- Serve with iced teas or iced lattes
- Serving it in a bowl with a mix of lychees, and berries, and drizzle coconut milk
- Adding it to jelly drinks such as halo-halo and Che Thai
- Simply served with brown sugar syrup and pandan-infused milk or vanilla almond milk
- Adding it to a sweetened matcha latte
Health Benefits
In traditional Chinese medicine, it is believed to have:
- cooling properties that help to soothe heat-related ailments
- antioxidant and anti-inflammatory properties
Calories in Grass Jelly
It’s very low in calories and has no fat.
A typical serving (approximately 100 grams) contains around 30 calories.
However, this jelly is usually paired with sugar and creamy concoctions. These as a whole recipe are not as healthful so it’s important to look at the use of the jelly to determine the healthiness.
The calories certainly may vary depending on how it’s prepared and served. It’s essential to consider portion sizes and any additional ingredients like syrup or sweeteners that may increase the calorie content.
If you’re concerned about calorie intake, it’s advisable to check the nutritional information provided on the packaging.
A healthy preparation would be grass jelly, cut in small cubes, and served in iced black tea with light sugar and some lemon.
Grass Jelly Powder
Grass jelly powder is a convenient and versatile ingredient used to make grass jelly.
It consists of dehydrated extracts from the leaves of the Chinese mesona plant. Natural coagulants are added, allowing for the easy preparation of grass jelly at home.
Dissolve grass jelly powder in boiling water and allow the mixture to set.
Enjoy in your own desserts, drinks, and more. Recipe below!
Conclusion
In conclusion, grass jelly is more than just a dessert—it’s a symbol of tradition and innovation.
Its rich history, complex production process and diverse culinary uses make it a fascinating subject of exploration for foodies.
Whether enjoyed on its own, paired with other ingredients, it continues to captivate hearts and taste buds around the world.
Grass Jelly Recipe using Grass Jelly Powder
Equipment
- 1 pot
- 1 pan heat safe pan or mold to set the grass jelly
Ingredients
- 1 packet 25g grass jelly powder
- 600 ml water
- 50 g sugar adjust to taste for desired sweetness
Instructions
- In a saucepan, bring 500ml of water to a boil.600 ml water
- In a separate bowl, dissolve the grass jelly powder in 100ml of cold water.1 packet
- Once the water in the saucepan is boiling, add the sugar and stir until completely dissolved.50 g sugar
- Slowly pour the dissolved grass jelly powder into the boiling water, stirring constantly to prevent lumps from forming.
- Let the mixture simmer on low heat for about 15 minutes, stirring occasionally.
- Once the liquid has thickened to a jelly-like consistency, remove the saucepan from the heat.
- Transfer the mixture to a mold or container, allowing it to cool to room temperature.
- Once cooled, refrigerate the grass jelly until it is completely set and firm. This usually takes about 3-4 hours.
- Once set, cut the grass jelly into cubes or desired shapes and serve chilled.
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