Grass jelly

Grass jelly

Pieces of grass jelly cut into ~1 cm cubes
Alternative names	Leaf jelly
Main ingredients	Platostoma palustre (Mesona chinensis) stalks and leaves, potassium carbonate, starch

Grass jelly, or leaf jelly, is a jelly-like dessert eaten in Mainland China, Hong Kong, Macau, Southeast Asia and Taiwan. It is made using the Platostoma palustre plant (a member of the mint family) and has a mild, slightly bitter taste. It is served chilled, with other toppings such as fruit, or in bubble tea or other drinks. Outside of Asia, it is sold in Asian supermarkets.

Grass jelly is made by boiling the aged and slightly oxidized stalks and leaves of Platostoma palustre (Mesona chinensis) with potassium carbonate for several hours with a little starch and then cooling the liquid to a jelly-like consistency. This jelly can be cut into cubes or other forms, and then mixed with syrup to produce a drink or dessert thought to have cooling (yin) properties, which makes it typically consumed during hot weather.

The jelly itself is fragrant, with a smoky undertone, and is a translucent dark brown, sometimes perceived to be black. Food coloring may sometimes be added to make it darker.

In Mainland China, Hong Kong and Macau, grass jelly was traditionally served with sugar syrup. Now it is often served mixed with other ingredients, such as mango, sago, watermelon, cantaloupe, and other fresh or canned fruit, and evaporated milk.

Although this dish is sometimes called liangfen (leung fan) in Chinese, it should not be confused with the Chinese starch jelly liangfen, which is an entirely different dish.

In Indonesia, black jelly (Cincau hitam) is manufactured as an instant powder, like other instant jellies or agar. This form is easier to use. It is made from the leaves of Platostoma palustre (Mesona palustris).