2 ways to make jelly from powder and fresh leaves with a refreshing taste of the northern mountainous region

Prepare Clear Lime Water

First, add 1 teaspoon of lime powder into a pot with 500ml of filtered water and soak for 1 hour.

Then, filter the clear water from the top to obtain 100ml of clear lime water.

Rinse Găng Leaf Powder

Place the găng leaf powder in a filter bag or a piece of muslin, then tie it tightly and put it in a pot with 500ml of cooled boiled water.

Gently squeeze the outside of the filter bag to rinse the găng leaves, then lightly press to let the water flow out of the găng leaf powder.

Wash the găng leaf powder with slaked lime water

Add 4 liters of water to a pot, boil it, then let it cool and mix it with 100ml of slaked lime water.

Next, put the washed găng leaf powder still in the straining bag into the pot.

Quickly squeeze and press the straining bag continuously for about 5 – 7 minutes until the găng leaf powder releases its essence and the water turns into a dark green, thicker consistency.

Then, strain the găng leaf water through a strainer 2 – 3 times, then pour it into a mold and place it in the refrigerator for 2 – 3 hours.

Cooking syrup and coconut milk to serve

To make the syrup, add 500ml of filtered water, 170g of sugar, a pinch of salt, and 10 jasmine flowers into a pot, then cover it and simmer on medium-low heat for 7 – 10 minutes until the sugar is completely dissolved. Then remove the pot from heat and let it cool.

To make the coconut milk, add 200ml of coconut milk, 100ml of fresh milk, 100g of condensed milk, and a pinch of salt into another pot, then cook on the stove on low heat.

While cooking, stir continuously until the mixture begins to heat up and releases a fragrant aroma, then add 50g of sugar and continue to stir well.

Continue cooking for another 5 – 7 minutes until the sugar is completely dissolved and the mixture is gently simmering, then turn off the heat.

Completion

Once the grass jelly has set, use a spoon to scoop it into thin pieces and transfer them to a cup, pour in a little sugar syrup or coconut milk, sprinkle with roasted peanuts and crushed ice on top, and it’s ready to eat!

Final Product

The cup of grass jelly is refreshing, fragrant with jasmine flowers, and the jelly pieces are soft, smooth, and melt in your mouth with a pleasant herbal aroma. Served with rich coconut milk and fragrant, crunchy roasted peanuts, it becomes even more enticing.

Crush the găng leaves

First, place the washed găng leaves into a bowl along with 1/3 bowl of cooled boiled water.

Then, take each handful of găng leaves in your hand and proceed to crush the leaves until they are mashed and release green juice.

Strain the găng leaves

Next, place a piece of mosquito net over a strainer and pour the crushed găng leaf juice into the cloth.

Tightly gather the cloth and gently squeeze multiple times to extract the gelling agent from the găng leaves, then strain out all the liquid.

After that, discard the leaves and strain the green liquid once more.

Finally, pour the găng leaf juice into a bowl and let it set at room temperature for about 1 hour.

Prepare the accompanying syrup

Put 500ml of filtered water and 60g of white sugar into a pot and cook over medium heat.

When the syrup boils, turn off the stove and immediately pour it into a bowl along with 5 jasmine flowers.

Then, place the bowl of syrup into the refrigerator for about 1 hour.

Completion

Once the găng jelly has set, take it out of the refrigerator and use a spoon to scoop it into thin, bite-sized pieces.

Then, place the cut jelly into a glass along with the jasmine syrup and some ice cubes, and it is ready to enjoy.

Final Product

The agar jelly made from fresh leaves results in a very beautiful product, with a soft, fragrant, and cool jelly that is also smooth and shimmering. Enjoyed with jasmine syrup and a bit of ice, it becomes even more delicious.