Grass jelly
Grass jelly, also known as leaf jelly or herb jelly, is a jelly-like dessert originating from China. It is commonly consumed in East Asia and Southeast Asia. It is created by using Chinese mesona (a member of the mint family) and has a mild, slightly bitter taste. Grass jelly was invented by the Hakka people who historically used the food to alleviate heat stroke after long days working in the field. The dish was introduced to Southeast Asia by the Chinese diaspora. It is served chilled, with other toppings such as fruit, or in bubble tea or other drinks. Outside Asia, it is sold in Asian supermarkets.
Pieces of grass jelly cut into ~1 cm cubes | |
| Alternative names | Leaf jelly, Cincau |
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| Course | Dessert |
| Place of origin | China |
| Region or state | East Asia and Southeast Asia |
| Created by | Hakka people |
| Serving temperature | chilled or hot |
| Main ingredients | Platostoma palustre (Mesona chinensis) stalks and leaves, potassium carbonate, starch |
| Grass jelly | |||||||||||||||||||
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| Chinese name | |||||||||||||||||||
| Traditional Chinese | 涼粉 | ||||||||||||||||||
| Simplified Chinese | 凉粉 | ||||||||||||||||||
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| Alternative Chinese name | |||||||||||||||||||
| Chinese | 仙草 | ||||||||||||||||||
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| Second alternative Chinese name | |||||||||||||||||||
| Chinese | 草粿 | ||||||||||||||||||
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| Vietnamese name | |||||||||||||||||||
| Vietnamese alphabet | sương sáo thạch đen | ||||||||||||||||||
| Thai name | |||||||||||||||||||
| Thai | เฉาก๊วย | ||||||||||||||||||
| RTGS | chaokuai | ||||||||||||||||||
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