Grass jelly – dessert that is loved by many people to cool down during hot weather. Today, let’s join TasteVN to refer to 2 simple ways to make grass jelly using a blender, just in a few minutes. Let’s cook and immediately make this snack!
1. Grass jelly using a blender
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Preparation
10 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Grass jelly using a blender Serves 4
Grass jelly leaves 100 gr Sugar 50 gr Salt a little Filtered water 600 ml
How to make Sương sâm using a blender
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Prepare the sương sâm leaves
Wash the sương sâm leaves thoroughly, then soak them in a little salt for 30 minutes.
After 30 minutes, rinse with clean water, drain in a basket, and chop small.
Note: The sương sâm leaves are quite dirty, so you need to use your hands to scrub each leaf to remove any dirt!
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Blend and filter sương sâm water
Heat about 600ml of water with 50g of sugar and a little salt to around 70 degrees Celsius. Then, pour this mixture into the blender along with the sương sâm leaves.
Blend the mixture until the sương sâm leaves are slightly crushed.
Note: Do not blend the sương sâm leaves too finely; just stop when the leaves are broken into small pieces. You should choose the lowest blending speed to minimize the foam in the sương sâm water.
Pour the blended sương sâm leaves into a filtering bag. Then, use your hands to squeeze tightly to extract all the juice from the leaves.
After squeezing, filter the liquid through a sieve once more to remove any residue, and use a spoon to scoop off the white foam on the surface.
Tip: When squeezing the sương sâm, do not lift the filtering bag too high as it will create a lot of air bubbles in the water.
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Pour into molds and freeze
Quickly pour the mixture into molds while it is still warm.
Let the mixture cool in the refrigerator refrigerator or at room temperature for 2 – 3 hours until completely frozen.
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Final product
The grass jelly is visually appealing with a clear green color, shiny, soft texture, and moderate sweetness; it tastes even better when served cold. If desired, you can add a bit of coconut milk for a richer flavor or enjoy it with basil seeds, both of which are very delicious.
2. Grass Jelly using a blender (recipe shared by a user)
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Preparation
10 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Grass Jelly using a blender (recipe shared by a user) For 4 people
Fresh grass jelly leaves 200 gr Mucilage 2 tablespoons Salt A little Filtered water 500 ml
How to make Sương sâm using a blender (recipe shared by users)
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Prepare the sương sâm leaves
Soak the sương sâm leaves you bought in a little diluted salt water for 20 minutes, then rinse with water about 3 – 4 times until clean, then remove and let drain.
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Blend the sương sâm leaves
Add 200g of drained sương sâm leaves and 500ml of water into the blender, then start the machine and blend on medium speed for about 7 – 10 minutes until the leaves are crushed, then turn off the blender.
Add about 2 tablespoons of prepared nan mực powder and continue blending on the lowest speed for another 5 – 7 minutes until the nan mực is mixed with the leaves and the mixture is smooth, then stop.
Tip: Nan mực helps to solidify sương sâm, depending on your preference for how firm you want the sương sâm to be, adjust the amount of nan mực powder accordingly.
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Strain the malva
After blending the malva leaves, slowly pour the blended mixture into a strainer and strain about 2 – 3 times until all leaf fragments are removed. Then, use your hands to gather the leaf fragments and squeeze them thoroughly through the strainer to extract all the malva essence.
Tip: If you don’t have a strainer, you can use a cloth bag to squeeze similarly to get all the water out!
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Pour into mold
Pour the strained liquid into a mold, or a small bowl or cup depending on your preference. Then, let the strained liquid rest at room temperature for about 4 – 5 hours and you will have your favorite grass jelly ready!
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Final product
The grass jelly is completed with a fresh green color, refreshing for hot summer days with a chewy jelly piece, having a characteristic fragrance that is very pleasing to the palate.
When eating, you can enjoy it with coconut milk and a bit of sugar, honey will make the dish even more delicious and flavorful!
How to choose fresh and delicious soursop leaves
- Soursop leaves typically come in two types: hairy soursop leaves and smooth soursop leaves. The hairy type usually produces more jelly.
- You can choose either dried or fresh soursop leaves, depending on your preference, and it’s best to select mature leaves. If making soursop jelly during the rainy season, you should increase the amount of leaves, as the jelly content in the leaves will be reduced during this time.
How to store soursop jelly
- You can store soursop jelly in the fridge for 2 – 3 days. Whenever you want to eat it, just take it out, drain the water, and use it as usual.
- If consuming on the same day, you can keep it at room temperature in a cool, shaded place, away from sunlight.
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Now you know 2 ways to make soursop jelly using a blender that are delicious, nutritious, and refreshing for hot days. Make it and enjoy this dessert with your family. Wish you success!
