Grass Jelly (Xian Cao Dong)
A traditional Chaozhou cooling dessert made from Mesona herb. Smooth, refreshing, and served with honey or syrup for a perfect summer treat.
Ingredients
6 items- Dried Mesona herb 50g
- Water 1500ml
- Baking soda 1 tsp (3g)
- Tapioca starch 30g
- Water 50ml
- Honey or syrup to taste
Nutrition
Steps （9 steps）
Rinse dried Mesona herb twice to remove dust, place in a large pot with 1500ml water and 1 tsp baking soda. Stir well.
Bring to a boil over high heat, then reduce to low heat and simmer for 45 minutes, stirring occasionally, until the leaves are soft and the liquid is dark and slightly viscous.
Strain through a fine-mesh sieve or cheesecloth, pressing the solids with a spoon to extract liquid; discard solids. Collect about 1000ml.
In a small bowl, mix 30g tapioca starch with 50ml water to form a smooth slurry.
Return the strained liquid to the pot. Heat over medium until it starts to bubble, then turn to low. Slowly pour in the starch slurry while stirring quickly. Cook for about 2 minutes until the mixture thickens. Remove from heat.
Pour the thickened mixture into an oiled heatproof container. Gently tap the container to release air bubbles, smooth the top.
Let cool at room temperature, then cover with plastic wrap and refrigerate for at least 2 hours until fully set.
Unmold the set jelly, cut into 2cm cubes, and place in serving bowls.
Drizzle with honey, syrup, or condensed milk. Top with red beans or fruits if desired. Serve chilled for best flavor.
Tips
Press the herb residue well when straining to maximize gelatin extraction for a chewier jelly. Stir the starch slurry constantly when adding to avoid lumps.
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