How To Make Grass Jelly

Learn how to make grass jelly from scratch! It’s healthy, robust with the signature herbal flavor and so simple to make. The best part is that you have complete control over the ingredients, so there won’t be any hidden additives you might find in store-bought versions.

For an easy alternative using instant powder, try Aunty’s Sương Sáo!

Grass jelly with toppings in a bowl next to an empty bowl with spoons in it.

A traditional tonic worth brewing

Nothing compares to homemade grass jelly. There’s no smell or taste that’s quite like the freshly brewed herbal liquid that generations of Chinese families have thickened into a dessert.

Its earthy flavors are so deep and robust that you’ll instantly recognize it. It has a stronger aroma than the dried plants Mum uses in her Herbal Tea (涼茶), and the results are satisfyingly cooling for your body.

I always feel like I’m cheating my system with this dessert after I indulge in a round of Taiwanese Popcorn Chicken (鹽酥雞), Black Sesame Tang Yuan (黑芝麻汤圆) or Chả Giò (Vietnamese Spring Rolls) because the grass jelly is designed to cool my body down and restore its balance. It’s almost as if my body CRAVES it since it knows it’s one way to say goodbye to breakouts and indigestion!

Mum used to buy it pre-made from the shops as a quick snack, but ever since we started making it at home, we’ve never looked back!

What is grass jelly made of?

In our recipe for how to make grass jelly, we use a traditional dried Chinese mesona. It’s simply boiled in water with a touch of baking soda for cleaning purposes, strained, then sweetened with sugar and thickened with a thickening agent.

It’s not difficult to do at home, but you can save yourself the clean up by buying them straight from can at Asian grocery stores. All you have to do is take it out of the can and cut it into cubes to serve.

All About Chinese Mesona

What it is

Chinese mesona is plant that can be found growing in the eastern parts of Asia such as Taiwan. In Cantonese, it’s known as 涼粉草 (leung fun cho). They belong to the mint family and look like a pointer, flatter and smoother version of mint.

They’re harvested to be dried so the plant can be brewed into a dark liquid. It’s enjoyed as a herbal dessert in many parts of the world, including China, Taiwan, Macau and Hong Kong.

Taste

When fresh, mesona is has a bitter flavor. That’s why recipes on how to make grass jelly often call for sugar.

The taste is different to the prunella vulgaris (夏枯草; ha fu chou) that Mum uses for her cooling tea. It has a much stronger herbal smell and that transfers into the liquid as it simmers.

Health Benefits

Other than using mesona to make herbal jelly, there aren’t many other uses for it. The primary reason for enjoying it in a dessert is to reap in all the health benefits.

It’s believed that by consuming it, you’ll help to balance the body’s harmony by cooling it down. That’s why it’s ideal to eat after having ‘hot’ food like deep fried goods, spicy dishes and some fruits including durian, mangoes and lychee.

People also say that it can aid with digestion and lower the chances of getting diabetes.

Looks like anyone can enjoy this deliciously healthy dessert with no regrets!

A spoon scooping into grass jelly with toppings in a bowl next to an empty bowl with spoons in it and glasses of tea.

Why this recipe works

Using sweet potato starch means you’ll have the signature QQ texture – the perfect al dente mouthfeel!
Straining the liquid twice produces a cleaner and clearer herbal drink.
Rock sugar will add a light and delicate sweetness to the dessert.

What you’ll need

Bowls of Chinese mesona and water along with dishes of sweet potato starch and rock sugar.

About the ingredients

You can find dried mesona at Chinese medicinal stores. Just ask the herbalist for the herb that’s used to make grass jelly.

The best starch to use when making this dessert is sweet potato starch. Other starches will help to solidify the liquid over time, but will not produce the same QQ (Chinese al dente) texture.

If you’re using gelatin, this will take the longest to set. Give it 3 hours minimum to firm up. Also note that the springiness will be on the crunchier side.

How to make this recipe

Use scissors to cut the mesona into smaller segments, roughly 10cm (4″) long.

A gloved hand washing Chinese mesona in a bowl under running tap water.

Rinse the cut dried herbs with water 2-3 times or until there is no more dirt residue.

Pour 2L (8.5 US cup) water into a pot and bring it to a boil. Add the mesona in with the baking powder, then let it simmer for 40 minutes.

A coffee strainer over a bowl of grass jelly liquid.

Scoop out the dried herb and filter it through a large filter bag. Repeat for a second strain.

Note: You can use anything similar to a muslin cloth or coffee bag.

Once strained, pour it back into the pot and mix in the rock sugar until dissolved. You can serve it as is as a hot drink or with ice.

Alternatively, stir the sweet potato starch with 60mL (1/4 US cup) water until well combined.

A pot of grass jelly thickening with a rubber spatula in it.

Slowly pour it into the herbal liquid as you stir. It will start to slowly thicken.

Transfer the grass jelly into a serving bowl or cup and enjoy hot immediately as is!

Note: If you leave it to rest, it will begin to firm up more. You can also leave it in the fridge to eat cold.

Ways to serve it

When you make this herbal dessert, the best thing is being able to enjoy it hot or cold. Here are some ways you can take it to another level:

Add some taro and sweet potato balls, red bean paste or boba on top.
Let it cool completely in the fridge, then cube the grass jelly and pour milk tea or soy milk onto it.
Once cooled, use a spoon to scoop it straight out to eat.
Lay some chopped or sliced fruit over the jelly.

Recipe FAQs

If I can’t get the dried herbs, can I use store-bought herbal tea?

You certainly can, but keep in mind that the flavors will be slightly different. You get different herbal undertones with different types of products. I would also suggest choosing an unsweetened version so you can control the amount of sugar to suit your preference.

Can I omit the baking soda?

The purpose of using baking soda/bi-carb soda is to help clean the dried herbs thoroughly. You can skip the ingredient, although you’ll need to make sure that the mesona is cleaned properly before cooking.

Why is it so bitter?

Chinese dried herbs (particularly those used for medicinal reasons), are typically bitter. By cooking it in water and adding rock sugar, it will lessen the bitterness. If it’s still too strong for you, dilute it with more water during the cooking process or use less mesona. Alternatively, serve it with more toppings or sweet drinks to balance it out.

Tips for the best results

Use sweet potato starch. This is the most ideal ingredient for the QQ (al dente) texture.
Clean the dried herbs thoroughly. The cleaner it is, the smoother your dessert will be after it has firmed up.
Break the rock sugar into smaller pieces. Doing so will help it dissolve faster, but it also lets you add a bit at a time to control how sweet you want it as you taste test.

Grass jelly with toppings in a bowl next to an empty bowl with spoons in it and glasses of tea.

What to serve it with

Start with a refreshing plate of Smashed Cucumber Salad (拍黄瓜).
Saliva Chicken (Sichuan Chicken in Chili Oil 口水鸡) is the perfect reason to cool down with grass jelly.
Enjoy some light side dishes with Steamed Eggs with Minced Pork (肉碎蒸蛋), Steamed Fish with Black Bean Sauce (豉汁蒸魚) and Chinese Broccoli with Oyster Sauce (蠔油芥籣).
Opt for plain rice or Mum’s Vegetarian Congee.
Finish the banquet off with a pot of Chinese Artichoke Soup (百合花湯)!