The origins of grass jelly and how it is made


The grass jelly dessert is good for your health. It is rich in fibre content and has zero saturated and unsaturated fats. One serving of grass jelly dessert (270g) will give you a 190 mg of sodium and 25 mg of potassium. 3% of this dessert is calcium and 5% of it is iron. You need these minerals for your wellbeing. This best dessert is also loaded with Vitamin B and Vitamin A among other vitamins.



The origins of grass jelly dessert include mainland China, Macau, Hong Kong and Taiwan. The grass jelly plant that makes this dessert a native in the South East Asia. It thrives well in lowlands with loose soils.

In China, a grass jelly dessert is also served with evaporated milk and fresh fruits like watermelon, mango, cantaloupe or sago. In Singapore, this dessert is mixed together with other desserts like cendol and ais kacang. In addition, there is also soymilk.


How is grass jelly dessert made?

To make a classic grass jelly dessert perfect for all seasons, you need to purchase two packages of grass jelly powder. You will need to mix this powder with some sugar (3-4tbsps) and cornstarch (10-20g). You should mix all these ingredients with 200ml water in a bowl until they dissolve. Then, heat a separate 800ml water until it boils and stir in the mixture slowly. The heating should continue for up to 2 minutes until you start seeing large bubbles on the surface. At that point, take the mixture out, put it in a separate bowl, and finally place the bowl in a fridge to cool down. After the cooling is over, you should cut the final product into small cubes.

There you have, your grass jelly dessert! Add fresh mango cubes and sweetened red beans to the small cubes. You can also drizzle in some condensed milk or cream. After completing everything, sit back and enjoy this best dessert.


Grass jelly dessert is loaded with important nutrients for your health. It also has fibre, vitamins, carbohydrate, minerals, proteins and others.

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