Grass jelly / Xiancao / 仙草/ Cincao

Grass jelly or leaf jelly, is a jelly-like dessert found in Hong Kong, Macau, Vietnam, Southeast Asia and Taiwan. It is available in various form, size and packages. It is most typically served chilled in a bowl, either by itself or with fruits, but also used in bubble tea. Outside of Asia, however, it is mostly sold in cans or packets in Asian supermarkets.

Grass jelly is made by boiling the aged and slightly oxidized stalks and leaves of Mesona chinensi (Indonesian, mesona palustris) with potassium carbonate for several hours with a little starch and then cooling the liquid to a jelly-like consistency. This jelly can be cut into cubes or other forms, and then mixed with syrup to produce a drink or dessert thought to have cooling (yin) properties, which makes it typically consumed during hot weather. The jelly itself has a slight bitter taste, a light iodine and lavender flavor, and is a translucent dark brown or sometimes perceived to be black. Food coloring may sometimes be added to make it darker so it looks more appetizing.

In Indonesia, black jelly (Cincau hitam) from the leaves of Mesona palustris.

In Taiwan, grass jelly is known as 仙草 (xian cao), and is used in various desserts and drinks.

In Thailand, grass jelly is known as chao kuai (Thai: เฉาก๊วย  [tɕʰǎw kuə́j]),

In Vietnamese, grass jelly is sương sáo or thạch sương sáo.

Source : Wikipedia.org

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