Ice Cincau [ Green Grass Jelly ]

Grass jelly, or leaf jelly, is a jelly-like dessert found in China, Hong Kong, Macau, 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.

Ingredients Cincau

• 50 mature cincau leaves (harvested from lower parts of the vine)
• 50 g of white sugar
• 1.5 litre boiled water (cooled to room temperature)

How To Make Cincau

1. Soak leaves in water at room temperature for 10 minutes.
2. Remove the stiff leaf stalk from each leaf.
3. Rinse the leaves twice under running water. Then, rinse the leaves one last time using boiled water cooled to room temperature.
4. Cut the leaves into small pieces.
5. Blend the leaves, white sugar and boiled water using a fruit juice blender.
6. Sieve the solution twice.
7. Pour the solution into serving containers, such as, small cups according to your preference and allow the jelly to set inside the refrigerator.

Ingredients Ice Cincau

• 250 grams of Green Cincau
• 1,5 liters of Coconut Milk from 1 coconut.
• To Taste salt
• 1 pieces of Pandan wangi leaves, knot it.
• 200 ml of brown sugar syrup, just buy it.
• 100 grams of ice nugget

How To Make Ice Cincau

1. Mix coconut milk, salt, and leaves of pandan wangi. Boil all of these items in a low levels of water, while you boil it, don't forget to stir sometimes. After that, take it and chill.
2. Prepare a big glass, Put the brown Sugar syrup on that glass,
3. Put the coconut milk that you was makes on first steps to that glass.
4. Add the cincau and ice nugget to taste
5. Serve

Categories: Drinks