Grass Jelly
Grass Jelly and Soya Milk Cups (Michael Jackson Dessert)
A refreshing Singaporean classic known as 'Michael Jackson' for its striking black-and-white contrast. This recipe transforms the traditional drink into a delicate, chilled dessert cup featuring fragrant homemade soya milk and cooling herbal grass jelly.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Level
- Medium
- Per serving
- 210 kcal
Method
Rinse the dried soybeans thoroughly and soak them in a large bowl of water for at least 8 to 12 hours. The beans should double in size and the skins should slip off easily when rubbed.
Drain the soaking water. Rub the beans between your palms to loosen the transparent skins; discard the skins for a whiter, smoother milk. Rinse once more.
Place the soaked beans into a blender with 1.2 liters of fresh water. Blend on the highest speed for 2 minutes or until the mixture is completely white and pulverized.
Place a fine sieve over a large pot and line it with a nut milk bag or a double layer of cheesecloth. Pour the blended mixture in and squeeze the cloth firmly with your hands to extract every drop of soya milk. Discard the dry bean pulp (okara).
Add the knotted pandan leaves to the pot. Bring the soya milk to a gentle boil over medium-low heat. You must stir constantly with a wooden spoon or spatula to prevent the bottom from scorching, which happens very quickly with fresh soya milk.
Once it reaches a boil, reduce the heat to low and simmer for 15 to 20 minutes. This is crucial to cook out the raw 'beany' enzymes and ensure digestibility. Remove any foam that rises to the top.
Stir in the rock sugar until completely dissolved, then remove the pot from the heat and discard the pandan leaves.
In a small bowl, sprinkle the gelatine over 2 tablespoons of water and let it bloom for 5 minutes. Stir the bloomed gelatine into the hot soya milk (ensure the milk is at least 80°C/176°F) until fully incorporated.
Place the diced grass jelly cubes into the bottom of 4 individual serving cups or glasses.
Gently pour the warm soya milk over the jelly. Allow the cups to cool to room temperature before transferring them to the refrigerator. Chill for at least 4 hours, or until the soya milk has set into a soft, silky curd.
Notes
Never leave the pot unattended while boiling; soya milk is notorious for boiling over in seconds once it hits peak temperature.
Removing the bean skins is the secret to the clean, bright white color found in high-end hawker stalls.
The name 'Michael Jackson' is local Singaporean slang for this dish, referring to the 1991 hit song 'Black or White'.
In Mandarin, this is called Xian Cao Dou Jiang (仙草豆浆), where Xian Cao refers to the 'immortal grass' used to make the jelly.
For an even richer texture, you can reduce the water ratio to 1 liter for 200g of beans.
Questions
Can I use GDL (Glucono Delta-Lactone) instead of gelatine?
Why does my homemade soya milk taste bitter or 'green'?
How long does the soya milk stay fresh?
What is grass jelly made of?
Another version of this dish, written for a home kitchen outside Singapore: Grass Jelly and Soy Milk Layered Cups on Recipe.net.
