Back to 8 servings Grass jelly 3.5 oz dried grass jelly stalks (Mesona chinensis), about 100 g; from Asian markets or online 12 cups filtered water, divided, about 3 liters 0.5 teaspoon baking soda, helps break down the plant fibers 6 tablespoons sweet potato starch, about 45 g; tapioca starch works but sets slightly softer 0.5 cup cold water, for the starch slurry To serve brown sugar syrup, optional, for serving evaporated milk or cream, optional, for serving cooked taro balls, boba pearls or fresh fruit, optional, for serving
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1 Step 1: Rinse the dried stalks well under cold running water to remove dust and dirt.2 Step 2: Combine the stalks, 12 cups water and the baking soda in a large stockpot. Bring to a boil over high heat, then reduce to low, cover and simmer for at least 1 hour, until the liquid is very dark and aromatic.3 Step 3: Strain the hot liquid through a fine sieve lined with cheesecloth or a nut milk bag, squeezing firmly to extract all the liquid. Discard the stalks; you should have about 8 cups.4 Step 4: Return the strained liquid to the clean pot and set a clean sieve over the pot.5 Step 5: Whisk the starch and 1/2 cup cold water together until completely smooth, with no lumps.6 Step 6: Bring the liquid to a gentle simmer over medium heat. Slowly pour the starch slurry through the sieve while whisking constantly.7 Step 7: Keep cooking and whisking for 3 to 5 minutes, until the mixture thickens noticeably and coats the back of a spoon.8 Step 8: Pour into a heatproof dish, skim off any foam, and cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, until completely firm.9 Step 9: Cut the chilled jelly into cubes and serve with your choice of toppings.getsaucepan.com/r/d5a41dd7-bdd3-5fc9-a506-2272debf57fa
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