Macau Grass Jelly
Macau grass jelly is made from Mesona chinensis, resulting in a smooth and refreshing black jelly. It's typically served with honey or condensed milk; a classic summer dessert.
Ingredients
5 items- Dried grass jelly plant 50 g
- Water 2000 ml
- Edible alkali (food-grade) 1 tsp
- Rice flour 2 tbsp
- Honey or condensed milk To taste
Nutrition
Steps （8 steps）
Rinse 50 g dried grass jelly plant twice, then soak in a bowl with enough cold water for 30 minutes until leaves are fully softened; drain and squeeze dry.
Place the soaked grass jelly in a pot with 2000 ml water and 1 tsp edible alkali. Bring to a boil over high heat, then reduce to low heat and simmer for 40 minutes until leaves are soft and liquid turns dark forest green.
Strain the liquid through a fine sieve or cheesecloth into a large bowl, discarding the leaves. You should collect about 1500 ml dark green liquid; set aside.
In a small bowl, mix 2 tbsp rice flour with 2 tbsp water until smooth, with no lumps, forming a thin paste.
Return the strained liquid to the pot over medium heat. Stirring constantly, slowly pour in the rice flour paste. Continue stirring until it comes to a boil, then reduce heat to low and cook for 2 minutes, until thickened.
Pour the hot jelly mixture into a square pan or heatproof container. Smooth the top with a spatula. Let cool at room temperature, then refrigerate for at least 2 hours until fully set.
Run a knife around the edge of the container and invert the jelly onto a cutting board. Cut into 2 cm cubes and divide into serving bowls.
Drizzle honey or condensed milk over the jelly. Add crushed ice and mint leaves if desired. Serve chilled.
Tips
Adding edible alkali during boiling accelerates the gelation, but do not overdo it or it will taste alkaline. When straining, press the leaves firmly to extract as much liquid as possible. Ensure the rice flour paste is well mixed before adding to avoid lumps. The longer the jelly chills, the firmer and more bouncy the texture becomes.
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