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Grass Jelly (涼粉)
5 from 27 votes

Grass Jelly (涼粉)

Grass Jelly is a traditional jelly made by boiling the leaves of platostoma palustre with baking soda, then straining to extract plant compounds that gel upon mixing with starch. The resulting jelly has a smooth, slightly springy texture and mild herbaceous flavor, typically served chilled with sweeteners or fruit.

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 4
Calories: 37 kcal
Course: Dessert
Cuisine: Asian, Chinese, Taiwanese

Ingredients

  • 40 g platostoma palustre Around 3 cups, dried, 涼粉草
  • 8 cups water
  • ½ teaspoon baking soda
THICKEN LIQUID
  • 4.5 tablespoons corn starch or potato starch
  • 4 tablespoons water

Instructions

    Cup of Yum
  1. Weight the dried platostoma palustre plant 40 g which is around 3 cups.
  2. Wash, soak and rinse the dried platostoma palustre plant to remove dust and sand.
  3. In a big pot, add 8 cups of water, ½ teaspoon baking soda and the washed platostoma palustre plant. Then, turn on a high fire and boil it. When it's boiling, turn the fire to medium small and simmer for 30-45 minutes. 
  4. After that, let it cool off, use your hands to rub the plants to get the 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. (The result of liquid is around 4-4.5 cups. And, I like 4.5 cups texture better.)
  7. Next, in a small container mix 4 tablespoons of water and 4.5 tablespoons of cornstarch or potato starch.
  8. Pour the cornstarch mixture from step 7 into the liquid, keep stirring until it thickens. (Also, potato starch has better texture. However, cornstarch works well.)
  9. Pour the thicken mixture into a container and refrigerate for 3-6 hours.
  10.  After that, cut the grass jelly into cubes.
  11. You can serve with syrup.
  12. Or, serve it with condensed milk, milk, coconut milk and fruits.

Notes

  • Wash and soak dried platostoma palustre to remove dust and sand before cooking.
  • Adding baking soda cuts boiling time from hours to around 30-45 minutes.
  • Place a plate over the pot when boiling to prevent overflow.
  • Do not remove the white foam on top after boiling, as it helps the jelly set.
  • Use a strainer bag followed by fine sieving twice to remove plant pieces and clarify the liquid.
  • Thicken with a cornstarch or potato starch slurry; potato starch yields a better texture.
  • Chill the jelly for a few hours until firm, then cut into cubes for serving.
  • Serve with honey, syrup, condensed milk, or fresh fruits like mango and kiwi.

Nutrition Information

Calories 37kcal (2%) Carbohydrates 8g (3%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 164mg (7%) Potassium 30mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 528IU (11%) Vitamin C 2mg (2%) Calcium 33mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 37

% Daily Value*

Calories 37kcal 2%
Carbohydrates 8g 3%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 164mg 7%
Potassium 30mg 1%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 528IU 11%
Vitamin C 2mg 2%
Calcium 33mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.