Homemade Grass Jelly Dessert

Rinse 100g dried grass jelly herb in water to remove dirt and impurities, then drain.

Place washed herb into a wok, add 2500ml water and 5g baking soda, stir well. Bring to a boil over high heat, then turn to low heat, cover and simmer for 1 hour until the liquid turns thick and deep black.

In a bowl, mix 70g cassava starch with 70g cold water, stir with chopsticks until smooth and lump-free.

Turn off heat, pour boiled grass jelly liquid through a cheesecloth into a bowl, squeeze out all juice using chopsticks, and discard the solids.

Pour filtered grass jelly juice back into wok over medium heat, stream in starch mixture while stirring continuously. Cook for 1 minute until thick and glossy. Pour into a mold, cool at room temperature for 3 hours, then chill in fridge to set.

Bring 500ml water to a boil in a pot, add 10g black tea leaves, immediately turn off heat, cover and steep for 5 minutes.

Spread 50g peanuts evenly on a baking tray, roast in a preheated oven at 180°C for 15 minutes until crispy.

Strain out tea leaves with a sieve, add 40g white sugar and 500ml milk to the tea, stir until sugar dissolves, pour into a bowl to cool.

When roasted peanuts cool down slightly, rub them between hands to remove the skins, collect the peeled peanuts in a bowl.

Unmold the chilled grass jelly, cut into small cubes, and place in dessert bowls. Pour in cooled milk tea, add a handful of roasted peanuts, 30g sweet red beans, and 50g taro balls to serve.