How To Make Grass Jelly
Make grass jelly from scratch! It's healthy and free from any hidden additives you'd find in store-bought versions.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 60 g / 0.14 lb dried Chinese mesona ((we get it from Chinese medicinal stores))
- 2 L / 8.5 US cup water
- 90 g / 0.2 lb rock sugar ((or to taste))
- 1 tsp baking soda
- 60 g / 0.14 lb sweet potato starch
- 60 mL / 1/4 US cup water ((only to be mixed in with the starch. Not to be used for the gelatin powder))
Instructions
- 1
Use scissors to cut the mesona into smaller segments, roughly 10cm (4") long.
- 2
Rinse the cut dried herbs with water 2-3 times or until there is no more dirt residue.
- 3
Pour 2L (8.5 US cup) water into a pot and bring it to a boil. Add the mesona in with the baking powder, then let it simmer for 40 minutes.
- 4
Scoop out the dried herb and filter it through a large filter bag. Repeat for a second strain.Note: You can use anything similar to a muslin cloth or coffee bag.
- 5
Once strained, pour it back into the pot and mix in the rock sugar until dissolved. You can serve it as is as a hot drink or with ice.Alternatively, stir the sweet potato starch with 60mL (1/4 US cup) water until well combined, then slowly pour it into the herbal liquid as you stir. It will start to slowly thicken.
- 6
Transfer the grass jelly into a serving bowl or cup and enjoy hot immediately as is!Note: If you leave it to rest, it will begin to firm up more. You can also leave it in the fridge to eat cold.