Grass jelly
A jelly-like dessert invented by the Hakka people.
Grass jelly, also called leaf jelly or herbal jelly, is a chilled dessert that originated in China and is popular across East and Southeast Asia. It is made from Chinese mesona, a plant in the mint family, and has a mild, slightly bitter taste. The Hakka people created it, originally using it to cool down and prevent heat stroke after long days working outdoors. The dish spread to Southeast Asia through the Chinese diaspora. It is served cold, often with toppings like fruit, or added to bubble tea and other drinks. Outside Asia, it can be found in Asian supermarkets.
A 20-gram serving of grass jelly contains about 8.2 calories, 1.3 grams of carbohydrates, 0.8 grams of protein, 2.2 milligrams of sodium, and 4.8 milligrams of potassium.
To prepare grass jelly, the aged, slightly oxidized stalks and leaves of *Platostoma palustre* (also known as *Mesona chinensis*) are boiled for several hours with potassium carbonate and a small amount of starch. Once cooled, the liquid sets into a jelly that can be cut into cubes or other shapes. This jelly is then mixed with syrup to create a drink or dessert believed to have cooling (yin) properties, making it suitable for hot weather. The jelly itself is fragrant with a smoky undertone and appears as a translucent dark brown or black. Food coloring is sometimes added to darken it further. A variant called green grass jelly requires no cooking; it is made simply by mixing leaf extracts with water and letting it set. This version has a leafy, neutral flavor.
In China, grass jelly is a signature dish of the Hakka people. It is known by many regional names, including *xiāncǎo guǒ*, which translates closely to "grass jelly." In Cantonese-speaking areas, it is sometimes called *liangfen* (leung fan), but this should not be confused with the starch-based dish of the same name. Traditionally served with sugar syrup in mainland China, Hong Kong, and Macau, it is now often combined with mango, sago, watermelon, cantaloupe, other fresh or canned fruit, and condensed or evaporated milk.
In Taiwan, grass jelly is called *sian-chháu* and appears in various desserts and drinks. It is added to boba drinks and shaved ice, and is also used in a traditional dessert where the jelly is melted into a thick pudding-like dish called *燒仙草*, topped with items like tangyuan, taro balls, azuki beans, and tapioca.
Quick Facts
- Country
- China
- Region
- East Asia and Southeast Asia
- Creator
- Hakka people
- Course
- Dessert
- Served
- Chilled or hot
- Main Ingredient
- Platostoma palustre (Mesona chinensis) stalks and leaves, potassium carbonate, starch
Facts from the source article.
Lore & Background
Grass jelly is made by boiling the aged and slightly oxidized stalks and leaves of Platostoma palustre with potassium carbonate and a little starch for several hours. The liquid cools to a jelly-like consistency, which can be cut into cubes or other shapes. The jelly is then mixed with syrup to produce a drink or dessert thought to have cooling (yin) properties, suitable for hot weather. The jelly itself is fragrant with a smoky undertone and is a translucent dark brown or black; food coloring may sometimes be added to make it darker. A variant known as green grass jelly requires no cooking or heating process and uses only a mixture of leaf extracts and water, resulting in a leafy, neutral flavor.
Reader's Guide
Grass jelly holds significance as a traditional food of the Hakka people, who developed it to combat heat stroke during fieldwork. It was introduced to Southeast Asia by the Chinese diaspora and has become a staple dessert and drink ingredient across East and Southeast Asia. In Taiwan, it is used in desserts and drinks, including boba and shaved ice, and is also made into mesona tea. In Indonesia, it is known as cincau and has multiple plant-based variants, including green grass jelly made from Cyclea barbata. In Malaysia, Singapore, and Brunei, it is mixed into desserts like ais kacang and cendol, or served with cold soy milk. In Thailand, it is called chaokuai and served with ice and brown sugar. In Vietnam, it is called sương sáo and added to sweet bean desserts. In Mauritius, it is cut into cubes and added to water or syrup to make a cold drink called 'mousse noire.' The dish is also sold in Asian supermarkets outside Asia. Its nutritional profile per 20g serving includes 8.2 calories, 1.3g carbohydrates, 0.8g protein, 2.2mg sodium, and 4.8mg potassium.
Did You Know?
- Grass jelly was invented by the Hakka people to alleviate heat stroke after long days working in the field.
- The jelly is made by boiling aged stalks and leaves of Platostoma palustre with potassium carbonate and starch.
- In Southeast Asia, grass jelly mixed with cold soy milk is known as 'Michael Jackson'.
- Green grass jelly requires no cooking; it is made by mixing leaf extract with water and waiting for coagulation.
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