Grass jelly

Grass jelly, also known as leaf jelly or herbal jelly, is a jelly-like dessert originating in China. It is commonly consumed in East Asia and Southeast Asia. It is created by using Chinese mesona (a member of the mint family) and has a mild, slightly bitter taste. Grass jelly was invented by the Hakka people who historically used the food to alleviate heat stroke after long days working in the field. The dish was introduced to Southeast Asia by the Chinese diaspora. It is served chilled, with other toppings, such as fruit, or in bubble tea or other drinks. Outside Asia, it is sold in Asian supermarkets.

Nutritional value

Grass jelly has 8.2 calories per serving of 20g, containing 1.3g of carbohydrates, 0.8g of protein, 2.2mg of sodium, and 4.8mg of potassium.

Preparation

Grass jelly is made by boiling the aged and slightly oxidized stalks and leaves of Platostoma palustre (Mesona chinensis) with potassium carbonate and a little starch for several hours. The liquid cools to a jelly-like consistency, and this jelly can be cut into cubes or other shapes. The jelly is then mixed with syrup to produce a drink or dessert thought to have cooling (yin) properties, suitable for hot weather. The jelly itself is fragrant with a smoky undertone and is a translucent dark brown or black. Food coloring may sometimes be added to make it darker.

Preparation of other variants, known as green grass jelly, requires no cooking or heating process and uses only a mixture of leaf extracts and water. Jelly produced in this way has been described as having a leafy, neutral flavor.

Regional

Mainland China, Hong Kong and Macau

In China, grass jelly is considered a signature dish of the Hakka people. and Cyclea barbata, known as or green grass jelly, and Cocculus orbiculatus or known as or Chinese green grass jelly. Some plants from genus Stephania such as Stephania hernandifolia (also known as Stephania japonica) and Stephania capitata are also used as substitutes to create green grass jelly called cincau minyak or oily grass jelly.

Various combinations of grass jelly with rose flavoured syrup added to milk (bandung) are called "bandung cincau" or "bancau" for short. There is also shaved ice with grass jelly toppings. It can be green or brown.

Thailand

In Thailand, grass jelly is known as chaokuai (, ) derived from Teochew (, Pe̍h-ōe-jī: tsháu-kué). It is commonly served relatively plain together with ice and natural brown sugar. Additionally, it can also be served with fruits such as jackfruit, toddy palm fruit, served on milk with brown sugar, or added to other Thai desserts.

Vietnam

In Vietnamese, grass jelly is called sương sáo or thạch sương sáo and the name is also derived from Teochew (, Peng'im: siêng<sup>1</sup> cao<sup>2</sup>). Grass jelly is chopped in small cubes and served as an additional ingredient in sweet desserts made from various kinds of beans (chè). There are two common kinds of grass jelly in Vietnam which are Platostoma palustre (Mesona chinensis, called sương sáo in Vietnamese) and Tiliacora triandra (called sương sâm; sương sa or rau câu is the name for jelly made from various kinds of algae). It is common now to eat green grass jelly (thạch lá găng) with douhua (tào phớ) and grass jelly (sương sáo or thạch đen) in the summer.

Mauritius

In Mauritius, the grass jelly is cut into cubes and is added into water and sugar or in syrup water to make a cold drink called "mousse noire" which is literally translated as "black jelly" in English. Mousse noir is of Chinese origin and is a reflection of the Sino-Mauritian influence on the Mauritian cuisine. The mousse noir is well-known and well-appreciated by Mauritians. It can be made at home,