Cincau - Grass jelly

2008-03-05T04:00:00.000-08:00

Grass jelly, or Leaf jelly , is jelly-like dessert found in China, Taiwan and Southeast Asia. It is sold in cans or packets in Asian supermarkets.
Preparation

Grass jelly is made by boiling the aged and slightly fermented grass or leaves of the mint family (specifically Mesona chinensis) with potassium carbonate, and then cooling the liquid to a jelly-like consistency. This jelly can be mixed with syrup to produce a drink thought to have cooling (yin) properties. It has a slight iodine flavour and looks like a clear, deep brown liquid with strands or cubes of translucent blackish jelly in it. It can also be mixed with soy milk to produce a milky white liquid with black strands in it.
In Indonesia, black jelly (Cincau hitam) is manufactured as an instant powder, like other instant jellies or agar. This form is easier to use. It is made from the leaves of Mesona palustris.

Two other plants used in Indonesia are Melastoma polyanthum, known as Cincau perdu, [1] and Cyclea barbata, known as Cincau Hijau. [2]

Plain grass jelly is also mixed in various kinds of Southeast Asian desserts, such as ice kachang and chendol.
In Vietnamese, grass jelly is called sương sáo. Grass jelly drinks are very popular amongst Vietnamese women; they are believed to enhance fertility.

Cincau Grass jelly

Cincau - Grass jelly