Grass Jelly
Authentic Homemade Grass Jelly (Chin Chow) Recipe
Experience the deep, earthy aroma of authentic 'Divine Grass' jelly made from traditional dried stalks rather than instant powder. This refreshing Singapore hawker classic, known as Chin Chow, provides a cooling herbal finish to any meal and is surprisingly simple to master in a home kitchen.
- Prep
- 70 min
- Cook
- 90 min
- Serves
- 6
- Level
- Medium
- Per serving
- 45 kcal
Method
Rinse the dried grass jelly stalks thoroughly under running water to remove any sand or debris. Place the stalks in a large pot and cover with 2 liters of water. Soak for at least 60 minutes to soften the fibers.
Add the alkaline water to the pot. This is a crucial step; the alkaline environment helps break down the plant cell walls to release the natural pectin and dark pigments. Bring to a boil, then reduce heat to low and simmer for 90 minutes. The liquid should turn a deep, opaque black.
Remove the stalks from the pot and place them in a blender with 1 cup of the cooking liquid. Pulse briefly to further break down the stalks, then return the mixture to the pot and simmer for another 10 minutes to extract maximum flavor.
Prepare a fine sieve lined with muslin or a nut milk bag over a clean bowl. Pour the mixture through to strain out all woody fibers and sediment. Squeeze the bag firmly to extract every drop of liquid.
Measure the strained liquid; you should have approximately 1.2 to 1.5 liters. If you have less, top it up with water. Return the liquid to a clean pot and bring to a gentle simmer.
In a small bowl, bloom the gelatine powder in 3 tablespoons of cold water for 5 minutes. Stir the bloomed gelatine into the hot grass jelly liquid until completely dissolved.
Pour the mixture into a rectangular container or individual bowls. Skim off any bubbles on the surface for a smooth finish. Allow to cool to room temperature, then refrigerate for at least 4 hours, or until firmly set.
To serve, cut the jelly into cubes or grate it. Serve chilled with syrup, honey, or as a topping for beverages.
Notes
The Hokkien name 'Chin Chow' (仙草) literally translates to 'Divine Grass' or 'Immortal's Grass', referring to its medicinal cooling properties.
Do not skip the alkaline water; without it, the jelly will be weak in color and the stalks will not release their natural thickening agents.
For a more traditional bouncy texture instead of a gelatin-set, you can substitute the gelatin with a slurry of 40g potato starch mixed with water, stirred into the boiling liquid until thickened.
Always strain the liquid twice if you want a professional, silky-smooth mouthfeel without any 'sandiness' from the stalks.
Questions
What gives Chin Chow its characteristic black color?
Can I make this without lye water?
How long can homemade grass jelly be stored?
Is grass jelly vegan?
Another version of this dish, written for a home kitchen outside Singapore: Homemade Grass Jelly on Recipe.net.
