Grass jelly

Grass Jelly is a jelly-like dessert found in several Asian cuisines. It is made using the Platostoma palustre plant (a member of the mint family) and has a slightly bitter taste. It is often served with other foods like fruits and milk.

Etymology

The term "Grass Jelly" is a direct translation of the Chinese name liángfěn (涼粉), which literally means "cold jelly". In other languages, it is known as cincau in Indonesian and sương sáo in Vietnamese.

Preparation

Grass Jelly is made by boiling the aged and slightly oxidized stalks and leaves of the Platostoma palustre plant. The resulting liquid is then cooled, forming a jelly-like substance. It can be cut into cubes or other forms before being mixed with syrup to create a dessert.

Culinary Uses

Grass Jelly is often used as a dessert ingredient in many Asian countries. It can be served with fresh fruits, condensed milk, or syrups. It is also a common topping in bubble tea and other drinks.

Health Benefits

Grass Jelly is known to have several health benefits. It is low in calories and can aid in digestion. It is also believed to have cooling properties, making it a popular dessert in hot weather.

Cultural Significance

In many Asian cultures, Grass Jelly is not just a dessert but also a traditional medicine. It is believed to have cooling properties and is often consumed during hot weather to balance the body's heat.

See Also

• Bubble tea
• Asian cuisine
• Traditional medicine

Grass jelly Resources
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