Cantonese Herbal Grass Jelly
ID: 342412ab...
This is a traditional Cantonese cooling dessert, herbal grass jelly. It features a QQ, tender, and smooth texture, served with a sweet homemade brown sugar syrup. Best enjoyed chilled, it is a simple yet essential summer treat for clearing internal heat and quenching thirst.
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🍳 Cooking Flow
Whisk the grass jelly powder with cold water until smooth and free of lumps. → Slowly pour the mixture into boiling water while stirring constantly; bring to a slight boil and turn off the heat immediately. → Quickly strain the mixture into a container, let it sit to set and cool, then refrigerate. → Cut the jelly into cubes and serve drizzled with the cooled brown sugar syrup.
Cooking Steps
Brief Cooking Order
Whisk the grass jelly powder with cold water until smooth and free of lumps. → Slowly pour the mixture into boiling water while stirring constantly; bring to a slight boil and turn off the heat immediately. → Quickly strain the mixture into a container, let it sit to set and cool, then refrigerate. → Cut the jelly into cubes and serve drizzled with the cooled brown sugar syrup.
Introduction
This is a traditional Cantonese cooling dessert, herbal grass jelly. It features a QQ, tender, and smooth texture, served with a sweet homemade brown sugar syrup. Best enjoyed chilled, it is a simple yet essential summer treat for clearing internal heat and quenching thirst.
Step 1
Add 50g of grass jelly powder into a bowl, pour in about 350g of cold water (do not use boiling water), and stir with chopsticks for about 1 minute until you have a smooth, lump-free slurry.
Step 2
Prepare 1000g of water in a pot (the ratio of powder to water should be about 1:20 to 1:25), bring to a boil over high heat, then reduce to medium-low heat.
Step 3
While stirring the boiling water in the pot, slowly pour in the prepared jelly slurry. Once fully incorporated, continue stirring for about 1 minute until the slurry and water are perfectly blended and the surface starts to bubble slightly, then turn off the heat.
Step 4
Immediately strain the hot jelly mixture through a fine-mesh sieve into a flat container. Let it sit undisturbed until fully set (about 1 hour), then place it in the refrigerator to chill.
Step 5
To make the sugar syrup: Add a little water and an appropriate amount of brown slab sugar to a pot. Cook over medium-low heat until the sugar has completely melted. Continue simmering for 1-2 minutes to deepen the flavor, then pour out and let cool.
Ingredients List
Important Notes
⚠️ You must use cold water to prepare the jelly slurry; never use hot or boiling water, or it will clump and cannot be mixed evenly.
💡 The golden ratio of powder to water is recommended to be between 1:20 and 1:25. Too little water makes the texture too hard, while too much makes it difficult to set properly.
🔥 The cooked jelly cools down very quickly, so the steps of straining and pouring into the container must be done swiftly to prevent it from setting in the pot prematurely.
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