Grass Jelly Recipe

Rinse and soak the herb

Rinse 20 g of dried mesona (grass jelly herb) under cold water to remove dust. Place in a bowl and cover with 300 ml of water. Let soak for 15–20 minutes to rehydrate and release surface impurities, then drain and discard the soaking water.

Boil the herb

Transfer the rinsed herb to a large pot. Add 1200 ml fresh water. Bring to a rolling boil over high heat, then reduce to a gentle simmer. Simmer uncovered for 45–60 minutes, stirring occasionally and pressing the herb with a spoon to help extract color and flavor.

Optional alkaline adjustment

If using, dissolve 1 tsp alkaline mineral water or a pinch of baking soda and 1/2 tsp potassium carbonate in 2–3 tbsp of warm water. Add this gently to the simmering decoction about 10–15 minutes before the end of cooking. Stir well. This step helps promote gelling and slightly reduces bitterness; if you skip it, you may need a longer simmer for stronger extraction.

Strain the decoction

After simmering, remove from heat. Pour the hot liquid through a fine-mesh sieve lined with cheesecloth into a clean bowl or pot. Press the solids to extract as much liquid as possible. Discard the spent herb.

Sweeten (optional) and finish

While the liquid is still hot (but not boiling), stir in 80 g granulated sugar until fully dissolved. Taste and adjust sweetness as desired. Let the sweetened liquid cool slightly for 10–15 minutes.

Set the jelly

Pour the warm liquid into a shallow pan or mold. Let cool to room temperature uncovered (about 30–45 minutes), then transfer to the refrigerator and chill until fully set, at least 4 hours. The jelly should be firm but still yielding, dark brown to black in color.

Make the syrup by combining 240 ml water, 60 g brown sugar (or rock sugar), and 1 pandan leaf in a small saucepan. Bring to a gentle simmer and stir until sugar dissolves. Simmer 5 minutes to infuse pandan, then remove from heat and cool. Discard pandan leaf before serving.

Cut the set grass jelly into cubes or scoop with a spoon into serving bowls. Add ice cubes if serving cold. Drizzle with the prepared syrup to taste (about 2–3 tbsp per serving). Optionally, finish with 20 ml condensed milk or evaporated milk per serving for creaminess.