Grass Jelly (Suong Sao / Thach Den)

Make delicious Grass Jelly (Suong Sao / Thach Den) with this easy recipe. Grass Jelly is a wonderfully refreshing jelly with a glassy smooth texture. Similar to agar agar, it’s plant-based and is vegetarian. (Grass Jelly is made from the leaves of the cincau plant, a member of the mint family.) This jiggly cold treat is perfect on a hot summer day. Cut the Grass Jelly into cubes and serve over crushed ice for a simple chilled dessert. Another tasty option is to cut the jelly into small pieces and add to your favorite icy beverage. Give this no-fail recipe a try and share your comments with me.

Notes on the Grass Jelly (Suong Sao / Thach Den) Recipe, Tips and Tricks

Grass Jelly powder is sold at most Asian grocery stores, usually in the baking section. It’s packaged in small boxes or packets. Some packages contain a sugar packet and a small tube of banana essence. The banana essence can be a bit strong, but if you enjoy it, add during the last minute of cooking.

Adjust the sugar to your taste. I use 1/3 cup sugar which is plenty sweet for me. Use 1/4 cup sugar for a lighter taste and 2/3 cup sugar for a sweeter jelly.

I use a little less water than the package instructions and the jelly is medium firm. If you’d like a softer jelly, add 1/2 cup more water. Use 3 1/2 cups water for a firmer jelly.

Some key success factors to keep in mind when making Grass Jelly:

1) Bloom the jelly by letting it rest for 10 minutes after mixing with water.
2) During cooking, stir well including scraping the bottom of the pan to dissolve the powder. The powder has a tendency to settle on the bottom and if left undissolved will make the jelly lumpy.
3) Whisk out the lumps during cooking. The mixture will get lumpy. Keep mixing and it will become smooth again.
4) Bring the Grass Jelly mixture to a gentle boil to activate the gelling properties. The mixture does not need to boil for long or vigorously.

Watch the video for instructions.

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Grass Jelly / Suong Sao / Thach Den

Ingredients

1.8 oz grass jelly powder
1/3 cup sugar
4 cups water, divided

Directions

Transfer the grass jelly powder into a medium saucepan. Add the sugar and 2 cups water. Stir together dissolving the powder. Add the remaining 2 cups water and mix well.

Let the mixture rest for 10 minutes.

Over Medium heat, start warming the mixture. Using a spatula, stir the mixture, scraping the bottom of the pan where the powder settles.

In 3-4 minutes the mixture thickens and becomes lumpy. Using a whisk, quickly stir until the mixture is smooth. Continue stirring, bringing the mixture to a gentle boil. Turn off the heat and continue stirring for 1 minute making sure the mixture is smooth and free of lumps.

Transfer the Grass Jelly mixture to a heat-safe dish or bowl. Pop any bubbles with a toothpick or skim with a spoon.

Allow to cool at room temperature for 1 – 1 1/2 hours.

Transfer into the refrigerator and chill for at least 2 hours.

To remove the jelly, invert the dish onto a large cutting board. Cut the grass jelly into cubes.

To serve, add some crushed ice into a dessert bowl. Add the Grass Jelly cubes. Sprinkle the jelly with a bit of sugar.

Optionally, use a small wavy knife to cut the jelly into smaller pieces and add to your favorite icy beverage.

Store any remaining Grass Jelly in the refrigerator for up to 1 week.

Yields: 6 servings

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Grass Jelly / Suong Sao / Thach Den

Course: Dessert, Drinks, Snack

Cuisine: Asian, Vietnamese

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 6

Calories: 74 kcal

Author: Trang

Make delicious Grass Jelly (Suong Sao / Thach Den) with this easy recipe. Grass Jelly is a wonderfully refreshing jelly with a glassy smooth texture. Similar to agar agar, it's plant-based and is vegetarian. (Grass Jelly is made from the leaves of the cincau plant, a member of the mint family.) This jiggly cold treat is perfect on a hot summer day. Cut the Grass Jelly into cubes and serve over crushed ice for a simple chilled dessert. Another tasty option is to cut the jelly into small pieces and add to your favorite icy beverage. Give this no-fail recipe a try and share your comments with me.

Ingredients

• 1.8 oz grass jelly powder
• 1/3 cup sugar
• 4 cups water , divided

Standard - Metric

Instructions

1. Transfer the grass jelly powder into a medium saucepan. Add the sugar and 2 cups water. Stir together dissolving the powder. Add the remaining 2 cups water and mix well.
2. Let the mixture rest for 10 minutes.
3. Over Medium heat, start warming the mixture. Using a spatula, stir the mixture, scraping the bottom of the pan where the powder settles.
4. In 3-4 minutes the mixture thickens and becomes lumpy. Using a whisk, quickly stir until the mixture is smooth. Continue stirring, bringing the mixture to a gentle boil. Turn off the heat and continue stirring for 1 minute making sure the mixture is smooth and free of lumps.
5. Transfer the Grass Jelly mixture to a heat-safe dish or bowl. Pop any bubbles with a toothpick or skim with a spoon.
6. Allow to cool at room temperature for 1 - 1 1/2 hours.
7. Transfer into the refrigerator and chill for at least 2 hours.
8. To remove the jelly, invert the dish onto a large cutting board. Cut the grass jelly into cubes.
9. To serve, add some crushed ice into a dessert bowl. Add the Grass Jelly cubes. Sprinkle the jelly with a bit of sugar.
10. Optionally, use a wavy knife to cut the jelly into smaller pieces and add to your favorite icy beverage.
11. Store any remaining Grass Jelly in the refrigerator for up to 1 week.

Recipe Video

Notes, Tips & Tricks

• Grass Jelly powder is sold at most Asian grocery stores, usually in the baking section. It's packaged in small boxes or packets. Some packages contain a sugar packet and a small tube of banana essence. The banana essence can be a bit strong, but if you enjoy it, add during the last minute of cooking.
• Adjust the sugar to your taste. I use 1/3 cup sugar which is plenty sweet for me. Use 1/4 cup sugar for a lighter taste and 2/3 cup sugar for a sweeter jelly.
• I use a little less water than the package instructions and the jelly is medium firm. If you'd like a softer jelly, add 1/2 cup more water. Use 3 1/2 cups water for a firmer jelly.
• Some key success factors to keep in mind when making Grass Jelly:
  1. Bloom the jelly by letting it rest for 10 minutes after mixing with water.
  2. During cooking, stir well including scraping the bottom of the pan to dissolve the powder. The powder has a tendency to settle on the bottom and if left undissolved will make the jelly lumpy.
  3. Whisk out the lumps during cooking. The mixture will get lumpy. Keep mixing and it will become smooth again.
  4. Bring the Grass Jelly mixture to a gentle boil to activate the gelling properties. The mixture does not need to boil for long or vigorously.

Nutrition Facts

Grass Jelly / Suong Sao / Thach Den

Amount Per Serving

Calories 74

% Daily Value*

Sodium 19mg1%

Carbohydrates 18g6%

Sugar 11g12%

Calcium 5mg1%

* Percent Daily Values are based on a 2000 calorie diet.