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Popular in countries of Southeastern Asia as well as Taiwan and China, Grass jelly is a delicious jelly-like dessert available in cans and packets made by boiling leaves or grass of mint family with potassium carbonate. The preparation of Grass jelly differs according to countries. Often the jelly is mixed with syrup to produce a drink with cooling (yin) properties. The clear, deep brown liquid with strands or cubes of translucent blackish jelly has a slight iodine flavor. At times, it is also coalesced with soymilk to produce a milky white liquid with black strands.
Known as black jelly (Cincau hitam) in Indonesia, it is produced as an instant powder, which is easier to use. Here, it is made from leaves of Mesona palustris, or other plants – Cyclea barbata, known as Cincau Hijau and Melastoma polyanthum, known as Cincau perdu. It is often blended with an assortment of Southeast Asian desserts, especially chendol and ice kachang. Whereas in China, grass jelly is mostly served with other ingredients such as watermelon, cantaloupe mango or sago. The scenario is even more diverse in Vietnam, where the jelly is a popular drink amongst women who believe that the drink enhances fertility.
