Homemade Traditional Hot Grass Jelly Dessert

Take a bundle of 50g dried mesona herb and use kitchen scissors to cut it into short sections about 5 to 10cm long into a colander strainer.

Place the colander under running water and thoroughly rinse and scrub the 50g cut dried mesona herb. Wash multiple times until the water runs completely clear without dirt or sand.

Place the washed 50g dried mesona into a large stockpot, add 3g dietary alkali and 2000ml water. Cover with lid, bring to a boil over high heat, then reduce to low heat and simmer covered for 1.5 to 2 hours (90-120 mins). Stir occasionally mid-way with a spatula until the leaves break down completely and the liquid turns jet-black with a rich herbal aroma.

First, scoop out large softened mesona stalks and leaves using a skimmer. Set a fine mesh strainer lined with cheesecloth over a large bowl and pour the hot herbal tea through. Squeeze out remaining liquid and repeat filtration twice until you get a smooth, completely residue-free dark grass tea.

Pour the filtered grass tea into a saucepan, add 50g sugar, and heat over low flame until sugar dissolves. In a small bowl, mix 50g sweet potato starch with 50ml water into a smooth slurry. Keep the tea gently simmering while slowly pouring in the starch slurry, stirring continuously and rapidly with a spoon for 3 to 5 minutes until the mixture turns glossy, thick, and semi-fluid.

While still hot and semi-fluid right after turning off heat, immediately ladle the hot grass jelly liquid into serving bowls until 80% full.

In the bowl of hot grass jelly, use a spoon to neatly arrange 30g cooked boba pearls, 40g taro balls, and 30g sweet red beans on top. Serve piping hot.

(Optional) Pour leftover hot grass jelly liquid into a glass container, cover and chill in the refrigerator (4°C) for at least 2 hours. As temperature drops, it will solidify into a firm grass jelly block. Unmold, cut into cubes, and add to iced milk tea or coconut milk.