Grass Jelly
Authentic Singapore Grass Jelly Soya Bean Drink Recipe
A classic Singapore hawker staple, this refreshing beverage combines the silky creaminess of handmade soya bean milk with the cooling, herbal bite of grass jelly. Known locally as the 'Michael Jackson' for its black-and-white aesthetic, it is the ultimate thirst-quencher for tropical heat.
- Prep
- 480 min
- Cook
- 30 min
- Serves
- 6
- Level
- Easy
- Per serving
- 185 kcal
Method
Rinse the dried soya beans thoroughly. Soak them in plenty of water for 6 to 8 hours (or overnight) until they double in size and the skins are easily removed. Drain and discard the soaking water.
To maintain the 1:7 bean-to-water ratio, place the soaked beans in a blender with 2.1 liters of fresh water (work in batches if needed). Blend on high speed until the mixture is smooth and milky.
Place a fine-mesh sieve lined with a muslin cloth or a nut milk bag over a large pot. Pour the blended mixture through the cloth. Squeeze the pulp (okara) tightly to extract every drop of milk.
Add the pandan leaves to the pot. Bring the soya milk to a gentle boil over medium heat, stirring constantly to prevent the bottom from scorching. Once it boils, reduce heat and simmer for 15 minutes to remove the 'beany' raw taste. Add sugar to taste and stir until dissolved.
(Optional Setting Step): If you prefer a silken beancurd texture in your drink, mix 1 tsp of GDL (coagulant) with 1 tbsp of cornstarch and 2 tbsp of water in a large bowl. Pour the hot soya milk into the bowl from a height of 30cm to ensure mixing. Do not stir. Cover and let it set for 30 minutes until firm.
Shred or dice the grass jelly (仙草 - Xiāncǎo, meaning 'Immortal Grass') into thin strips or small cubes.
To serve, fill a glass with ice, add a generous portion of grass jelly, and pour the chilled soya milk over it. If you made the set curd, scoop thin layers into the glass first.
Notes
Always remove the foam and bubbles from the surface of the soya milk while simmering for a smoother finish.
Do not skip the 15-minute simmer; this cook-time is essential to neutralize the enzymes in raw soya beans that can cause indigestion.
If using gypsum instead of GDL, ensure it is food-grade 'Sek Ko' specifically for beancurd.
For the best texture, grate the grass jelly using a coarse cheese grater to get long, slurpable strands.
Questions
What is the Mandarin or Hokkien name for this drink?
Why is it called a 'Michael Jackson' drink?
How long can I store the homemade soya milk?
What is the secret to making it taste like a hawker stall?
Another version of this dish, written for a home kitchen outside Singapore: Iced Grass Jelly Cooler on Recipe.net.
