A black herbal Asian grass jelly serves great with colorful fruits, milk and syrup. It’s a classic summer Asian dessert. This grass jelly recipe has detail step by step photos to show how to make homemade leung fan (涼粉) from scratch.
Love Asian sweet stuff? Check out this popular taro milk boba drink and how to cook boba recipes too!
What is grass jelly (涼粉)
Grass jelly is very common and classic summer dessert among Hong Kong, Macau, Taiwan, mainland China and south east Asia. In Cantonese, it called leung fan (涼粉). On the other hand, in Taiwan grass jelly known as xian cao (仙草).
Sometimes, they add to boba drinks and shaved ice. Often, it is cut into cubes and serve with syrup, condensed milk or milk. And, some like to add fruits as well.
What is grass jelly (涼粉) made of?
Grass jelly is made from dried and oxidized platostoma palustre plant (Mesona chinensis). Also, they are a member of the mint family.
It is made by boiling the oxidized stalks and leaves of platostoma palustre with potassium carbonate or baking soda. Then, thicken it with little corn starch or potato starch. After cooling off, it forms a jelly-like texture.
What is leung fan (涼粉) taste like?
Asian grass jelly has its fragrance and slightly herbal taste. Actually, just eating it is very plaint.
What goes well with leung fan (涼粉)?
Most people like to add syrup, condensed milk, honey, coconut milk and fruit to go with grass jelly. Some use it to make drinks too.
Cooking tips for how to make grass jelly from scratch:
- Wash and rinse the dried platostoma palustre in order to remove dust and sand.
- Pour water and baking soda into a big pot. Then, add washed mesona chinensis and boiled it. When it’s boiling, turn the fire to small and simmer for 30 minutes. Normally, it takes around 5 hours to boil them if you do not add any baking soda. By adding baking soda or potassium carbonate, it speeds up the process for around 30 minutes.
- To prevent overflowing while boiling, in the pot I put a plate on top of the herb.
- You may noticed some white stuff are floating on top. Don’t remove them, it’s from the plants and it helps to hold the grass jelly better.
- After boiling the plants wait until it cool off. Then, use hands to rub the plants and mix the liquid, so more slimy thing will come out from the plants.
- Use a strainer bag to remove big pieces of plants. After, I use a fine strainer twice to remove small pieces of the plants. As the result, the liquid is around 4 cups.
- In a small container mix water and corn starch or potato starch to thicken the liquid. Potato starch has better texture; however, corn starch works well.
- Let the grass jelly cool off and refrigerate it for few hours, it will form jello like.
- Cut into cubes and serve them with syrup or condensed milk and milk. You can even add fruits such as mango, strawberry and kiwi.
FAQs:
Where can I purchase dried platostoma palustre?
If you are in Asia, often you can purchase them in Chinese herbal medicine store. You can find some online, if you are in the states or other area.
What is the health benefit of eating grass jelly?
In Chinese herbal medicine, grass jelly is great to consume in hot summer because it has cooling properties.
Does grass jelly contain gelatin?
No, it doesn’t contain gelatin. When you boiled the dried platostoma palustre with baking soda for a while. There is some chemical reactions, the slimy stuff will come out from the herb, especially when you are rubbing it. The slimy stuff and corn starch will hold and form like jello.
Can I use grass jelly powder?
Yes, you can use the powder form, but it will be different instructions. This Asian grass jelly recipe mainly shows how to make it from scratch and I feel safer because I know what are the ingredients.
Instructions for how to make grass jelly from scratch:
1. Weight the dried platostoma palustre plant 40 g which is around 3 cups
2. Wash and rinse the dried platostoma palustre plant to remove dust and sand
3. In a big pot, add 8 cups water, 1/2 teaspoon baking soda, washed platostoma palustre plant and boil them in high fire. When it’s boiling, turn the fire to small and simmer for 30 minutes.
4. After that, let it cool off, use hands to rub the plants to get more slimy thing out and mix with the liquid.
5. Then, use a strainer bag to remove the big pieces of herb.
6. After that, use a fine strainer to remove smaller pieces of herb. Remember to do this step twice.
7. The result of liquid is around 4 cups. Next, in a small container mix 4 tablespoons of water and 4.5 tablespoons of corn starch or potato starch to thicken the liquid. Potato starch has better texture; however, corn starch works well.
8. Pour the thicken mixture into a container and refrigerate for 3-6 hours
9. Cut the grass jelly into cubes
10. Serve with syrup
11. Or, serve it with condense milk, milk, coconut milk and fruits.
Enjoy this homemade grass jelly from scratch recipe! Also, check out these black glutinous rice dessert, white rabbit candy ice cream and black sesame soup Asian desserts.
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Grass Jelly (涼粉)
Ingredients
- 40 g Dried platostoma palustre plants (涼粉草) (around 3 cups)
- 8 cups
Water
- 1/2 teaspoon Baking soda
THICKEN LIQUID
- 4.5 tablespoons Corn starch or potato starch
- 4 tablespoons Water
Instructions
- Weight the dried platostoma palustre plant 40 g which is around 3 cups
- Wash and rinse the dried platostoma palustre plant to remove dust and sand
- In a big pot, add 8 cups water, 1/2 teaspoon baking soda, washed platostoma palustre plant and boil them in high fire. When it’s boiling, turn the fire to small and simmer for 30 minutes.
- After, let it’s cool off, use hands to rub the plants to get more slimy thing out and mix with the liquid.
- Then, use a strainer bag to remove the big pieces of the plant.
- After that, use a fine strainer to remove smaller pieces of the plant. Remember to do this step twice.
- The result of liquid is around 4 cups. Next, in a small container mix 4 tablespoons of water and 4.5 tablespoons of corn starch or potato starch to thicken the liquid. Potato starch has better texture; however, corn starch works well.
- Pour the thicken mixture into a container and refrigerate for 3-6 hours
- Cut the grass jelly into cubes
- Serve grass jelly with syrup
- Or, serve it with condense milk, milk, coconut milk and fruits.
Notes
Cooking tips for how to make grass jelly:
- Wash and rinse the dried platostoma palustre in order to remove dust and sand.
- Pour water and baking soda into a big pot. Then, add washed mesona chinensis and boiled it. When it's boiling, turn the fire to small and simmer for 30 minutes. Normally, it takes around 5 hours to boil them if you do not add any baking soda. By adding baking soda or potassium carbonate, it speeds up the process for around 30 minutes.
- To prevent overflowing while boiling, in the pot I put a plate on top of the herb.
- You may noticed some white stuff are floating on top. Don’t remove them, it’s from the plants and it helps to hold the grass jelly better.
- After boiling the plants wait until it cool off. Then, use hands to rub the plants and mix the liquid, so more slimy thing will come out from the plants.
- Use a strainer bag to remove big pieces of plants. After, I use a fine strainer twice to remove small pieces of the plants. As the result, the liquid is around 4 cups.
- In a small container mix water and corn starch or potato starch to thicken the liquid. Potato starch has better texture; however, corn starch works well.
- Let the the grass jelly cool off and refrigerate it for few hours, it will form jelly like.
- Cut grass jelly into cubes and serve them with syrup or condensed milk and milk. You can even add fruits such as mango, strawberry and kiwi.
Nutrition