Grass jelly is produced by boiling Chinese mesona, starch, and potassium carbonate with a plant called Chinese mesona (the same alkaline substance used to make alkaline noodles and jianshui zong).
Grass jelly has a bland flavor with a hint of bitterness and a jello-like texture similar to gelatin, but unlike gelatin, it is not made from animal collagen. Products in cans and powder form are widely available in Asian local shops.
Grass Jelly
Description
Grass jelly is produced by boiling Chinese mesona, starch, and potassium carbonate with a plant called Chinese mesona (the same alkaline substance used to make alkaline noodles and jianshui zong).
Grass jelly has a bland flavor with a hint of bitterness and a jello-like texture similar to gelatin, but unlike gelatin, it is not made from animal collagen. Products in cans and powder form are widely available in Asian local shops.
Ingredients
Instructions
- Open the grass jelly can. To loosen the jelly, run a knife around it and tap it on a cutting board. Make half-inch cubes out of the grass jelly.
Fill two mugs with 1/4 cup glass jelly. Keep any leftovers in a covered container in the fridge.
Combine the cooled oolong tea and milk in a mixing bowl. Add as much honey or sugar as you like.
Fill the mugs with milk tea and serve.
