Grass Jelly, also known as Mesona Chinensis or Xiancao (仙草) in Chinese, is a popular herbal dessert commonly enjoyed in East and Southeast Asia. Made from the leaves and stems of the grass jelly plant, it is boiled with water, starch, and sometimes sugar to create a smooth, slightly firm jelly with a mild, earthy flavor. Grass jelly is naturally low in calories, making it a refreshing and guilt-free addition to desserts, drinks, and even savory dishes. This time, coconut milk and yogurt give it a sweet aroma as well as a bitter taste, and neutralize it in a healthy way.
Ingredients
- 1/4 cup oatmeal
- 1/4 cup mixed nuts
- 1 tbsp coconut oil or plant-based oil (for cooking granola)
- 1/4 cup plain Greek yogurt (or plant-based yogurt for a vegan option)
- 1 mikan or persimmon, peeled and sliced (other fruits of choice
- 1/4 cup cooked azuki beans (unsweetened, or use canned unsweet red beans)
- 1/4 cup grass jelly, cubed or cut into small pieces (or grass jelly powder)
Instructions
- Prepare the Grass Jelly:
- If firmed grass jelly, cut it into small cubes. If powder, follow the instructions on the grass jelly powder package to prepare the jelly. Typically, this involves mixing the powder with water and boiling it until it thickens. Allow the mixture to set in the refrigerator until firm, then cut it into small cubes.
- Cook the Base:
- Chop mixed nuts finely with a knife.
- Grind the oatmeal and the nuts you chopped in a grinder
- Saute oatmeal and nuts in coconut oil until slightly brown.
- Toppings:
- Place the granola as the first layer in a clear serving glass or bowl.
- Add Yogurt and arrange persimmmon slices over the yogurt followed by azuki beans and grass jelly.
Impressions
Grass jelly is generally sweetened, but it helps reduce time-consuming. Alternatively, you can cook it for 5-10 min and adjust the amount of sugar. If you cannot get cooked unsweetened azuki, it’s a painstaking process, boil in High-pressure pots or rice cookers for 1hr.
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