Grass Jelly

Grass Jelly (Chinese: 仙草 / 烧仙草; Pinyin: Xiāncǎo / Shāo xiāncǎo; also Mesona jelly) is a dark brown to black jelly made by boiling the herb Mesona chinensis (仙草) with starch, then setting and cutting the gel into cubes or strips. It is eaten as a chilled dessert, in sweet soups, or as a topping for drinks. It is not Liangfen (凉粉), the pale savory starch jelly dressed with chili and vinegar.

Characteristics

Color is nearly black with a slight herbal bitterness balanced by sugar syrup or milk. Texture is soft jelly, firmer than almond tofu. Often mixed with red beans, taro balls, or condensed milk in dessert shops.

Ingredients (overview)

Dried Mesona herb, starch (often cornstarch or tapioca), water, sugar syrup or evaporated milk for serving. No chili-vinegar savory dressing (contrast Liangfen).

History and culture

Southern Chinese, Hakka, Fujian, and Taiwan dessert tradition; Hong Kong and Southeast Asian Chinese cafés serve grass jelly drinks and bowls. English name "grass jelly" is standard on bilingual menus. Peer cold desserts include Almond Tofu and Red Bean Soup.

Serving and variations

Chilled dessert bowl, sweet soup, or drink topping. See Taiwan Food, Hong Kong Food, Liangfen, and Almond Tofu.

See also

• Liangfen
• Almond Tofu
• Red Bean Soup
• Taiwan Food
• Hong Kong Food
• Mango Pudding
• List of dishes (A-Z)