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Traditional Handcrafted Grass Jelly Dessert

groups4 servingsspeedMediumcountertopsPrep: 180 minsskilletCook: 190 minsscheduleTotal: 370 minsoutdoor_grillBoiled

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

12 Steps Total

schedulePrepare in advance

  • circleRice needs to be soaked in advance for 3 hours3h
01
Preparation
0

Measure 500g rice and set aside.

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Watch out

Keep container dry when scooping rice.

Ingredients:white rice (500 g)
Tools:bowl
02
Preparation
00:00:27

Add 1000ml water to wash the rice, then pour out cloudy water.

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Watch out

Pour water gently to avoid spilling rice grains.

Ingredients:white ricewater
Tools:bowl
03
Preparation
00:00:43

Rice needs to be soaked in 1000ml water in advance for 3 hours.

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Watch out

Soak thoroughly, otherwise the ground rice milk will be grainy.

Ingredients:white ricewater
Tools:clay pot
04
Preparation
00:01:06

Place 250g dried jelly herb in a basin with 2000ml water, wash thoroughly, and drain.

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Watch out

Wash out dirt completely, otherwise the texture will be gritty.

Ingredients:dried jelly herb (250 g)water
Tools:basin
05
Active Cooking
00:01:35

Boil 3000ml water in a wok, add jelly herb and 10g baking soda. Bring to boil, then simmer on low heat for 3 hours.

local_fire_departmenthigh heat to low heat, simmer 3 hours
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Watch out

Control heat when adding baking soda, otherwise liquid will bubble over.

Ingredients:dried jelly herbbaking soda (10 g)water (3000 ml)
Tools:wok
06
Active Cooking
00:02:55

Ladle soaked rice and water into stone mill, rotate to grind into fine white rice milk.

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Watch out

Add rice in small batches, otherwise the rice milk will be coarse.

Ingredients:white ricewater
Tools:stone grinder
07
Active Cooking
00:04:29
warningStay safe

Hot herbal liquid is extremely hot; wear heat-resistant gloves when squeezing the cloth sack to prevent burns.

Ladle boiled jelly herb and liquid into filter cloth, squeeze firmly to extract clear herb tea.

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Watch out

Squeeze gently or wait slightly to avoid scalding hands.

Ingredients:dried jelly herb
Tools:filter cloth
08
Active Cooking
00:05:16

Pour filtered grass jelly liquid back into clean wok and reheat.

local_fire_departmentmedium heat
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Watch out

Ensure wok is clean, otherwise residue will scorch.

Ingredients:water
Tools:wok
09
Active Cooking
00:05:25

Slowly add rice milk into boiling herb liquid in batches while stirring continuously until thick and glossy.

local_fire_departmentmedium-low heat, keep stirring continuously
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Watch out

Stir continuously, otherwise mixture will stick to bottom and burn.

Ingredients:white rice
Tools:spatula
10
Waiting Time
00:05:56

Ladle thick jelly paste into basin, submerge bottom in cold water bath to cool and set completely into jelly.

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Watch out

Do not move the basin while setting, otherwise surface will crack.

Tools:enamel basin
11
Active Cooking
00:06:18

Unmold set jelly block onto board, slice into large sections, then cut into small cubes.

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Watch out

Slice smoothly, otherwise jelly blocks will crush and deform.

Tools:cleaver
12
Active Cooking
00:07:16

Ladle jelly cubes into a serving bowl, drizzle 50g honey on top, stir well and serve.

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Watch out

Adjust honey amount, otherwise it may be too sweet.

Ingredients:honey (50 g)
Tools:serving bowl

groceryAll Ingredients

white rice500 g
dried jelly herb250 g
baking soda10 g
honey50 g
water7000 ml

blenderAll Tools Needed

bowlclay potbasinwokstone grinderfilter clothspatulaenamel basincleaverserving bowl