Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour 200ml grass jelly concentrate and 800ml water into a pot and bring to a boil over medium heat.
local_fire_departmentMedium heat, about 2 to 3 minutesWatch out
Stir occasionally while heating to prevent scorching at the bottom.
Add 200g cane sugar into the boiling grass jelly mixture and stir until fully dissolved and rolling boil resumes.
local_fire_departmentMedium heat, about 1 minuteWatch out
Sugar may sink and burn before dissolving, stir continuously.
Mix 50g potato starch and 100ml water thoroughly in a small bowl.
Watch out
Starch settles quickly
re-stir right before pouring, otherwise thickening will be uneven
Slowly pour the starch slurry into the boiling grass jelly while stirring continuously, then turn to low heat and simmer until thickened and cooked through.
local_fire_departmentLow heat, about 30 secondsWatch out
Pouring too fast or failing to stir constantly will cause lumping.
Keep bowls close to the pot when ladling hot liquid to prevent splattering and burns.
Ladle the thick, piping hot grass jelly into serving bowls.
Watch out
The hot grass jelly is extremely hot
handled carefully when ladling
Top the hot grass jelly with 100g taro balls, 100g sweet potato balls, 150g sweet beans, and sprinkle 20g roasted peanuts before serving.
Watch out
Add roasted peanuts last right before serving to maintain crispiness.
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