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Homemade Silky Smooth Grass Jelly & Sweet Dessert Toppings

Name: Homemade Silky Smooth Grass Jelly & Sweet Dessert Toppings
Prep time: 8 h
Cook time: 2 h
Total time: 10 h
Yield: 6 servings
Cuisine: chinese
Ingredients: dried mesona herb; water; tapioca starch; rock sugar; red azuki beans; runner beans / kidney beans; mung beans; taro; granulated sugar

groups6 servingsspeedMediumcountertopsPrep: 480 minsskilletCook: 120 minsscheduleTotal: 600 minsoutdoor_grillPressure-cooked

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

skilletInstruction

11 Steps Total

schedulePrepare in advance

circleSweet red beans need to be pressure-cooked and chilled with sugar overnight in advance.8h
circleLarge kidney beans need to be soaked in water overnight in advance.8h

Preparation

00:00:39

Place 50g of dried mesona herbs in a large bowl. Wash gently in water for 2 to 3 rounds to remove dust, then strain and drain thoroughly.

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Watch out

Gently wash the dried herbs just to remove surface dust. Avoid harsh rubbing as it strips away the natural gel-releasing leaves.

Ingredients:dried mesona herb (50 g)

Tools:mixing bowl

Active Cooking

00:01:28

warningStay safe

Wait for the pressure to fully release and safety valve to drop before opening. Never force open the lid to prevent steam burns.

Transfer the washed 50g dried mesona herbs into the electric pressure cooker inner pot and pour in 1500ml of water. Lock the lid, select stew mode, and pressure cook for 90 minutes.

local_fire_departmentHigh pressure stew for 90 mins

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Watch out

Never exceed the maximum water line inside the pressure cooker pot to prevent liquid overflow from blocking the pressure release valve.

Ingredients:dried mesona herbwater (1500 ml)

Tools:electric pressure cooker

Active Cooking

00:02:19

After cooking completes and pressure is released, open the lid. Use a fine mesh strainer to scoop out all boiled herb residues, leaving smooth grass tea liquid (about 1600ml).

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Watch out

The freshly brewed tea is scalding hot. Strain carefully and slowly to avoid hot splashes.

Tools:Mesh Strainer

Preparation

00:03:12

In a small bowl, combine 60g tapioca starch and 30g water. Whisk thoroughly until smooth with no dry lumps or sediment.

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Watch out

Make sure the starch slurry is fully mixed right before adding to the hot tea, otherwise settled starch will form uneven lumps.

Ingredients:tapioca starch (60 g)water (30 ml)

Tools:small whisk

Active Cooking

00:03:26

Pour 1600ml of strained grass tea into a pot and bring to a rolling boil over high heat. Add 80g of rock sugar and stir with a spatula until completely dissolved.

local_fire_departmentHigh heat to boil

Ingredients:rock sugar (80 g)

Tools:spatula

Active Cooking

00:03:41

Keep tea rolling boil, re-stir the starch slurry, and pour slowly into the pot while stirring rapidly and continuously with a spatula. Do not turn off heat immediately; keep stirring over high heat until it reaches a full rolling boil again and thickens smoothly before turning off heat.

local_fire_departmentHigh heat rolling boil

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Watch out

Crucial: Do NOT turn off the heat early after adding starch! It must return to a full rolling boil to cook the starch, or the jelly will fail to set.

Tools:spatula

Waiting Time

00:04:19

warningStay safe

Hot jelly liquid causes severe burns. Use heat-resistant gloves when lifting and pouring the heavy pot.

Quickly pour the hot viscous grass jelly mixture into silicone molds or heat-resistant containers while hot. Allow to cool completely at room temperature to set, then chill in the refrigerator for 2 to 4 hours for a firmer, elastic texture before unmolding.

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Watch out

Grass jelly thickens rapidly as temperature drops. Work quickly to pour it into molds before it sets in the pot.

Tools:silicone mold

Active Cooking

00:07:35

Rinse 150g (1 cup) of red beans and place in a glass bowl with 450ml (2.5 cups) water. Pressure cook for 30 minutes until tender. Stir in 180g (1 cup) sugar while hot, then chill in the fridge overnight.

local_fire_departmentHigh pressure stew 30 mins

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Watch out

Stir sugar into hot beans gently to prevent mashing them into paste.

Ingredients:red azuki beans (150 g)water (450 ml)granulated sugar (180 g)

Tools:heatproof glass bowl

Active Cooking

00:09:13

Soak 150g (1 cup) runner/kidney beans overnight in water. Drain and pressure cook with 450ml (2.5 cups) water for 30 minutes until soft. Stir in 180g (1 cup) sugar while hot.

local_fire_departmentHigh pressure stew 30 mins

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Watch out

Large kidney beans are tough

they MUST be soaked overnight to soften properly when pressure cooked

Ingredients:runner beans / kidney beans (150 g)water (450 ml)granulated sugar (180 g)

Tools:electric pressure cooker

Active Cooking

00:09:53

warningStay safe

Wear gloves when peeling raw taro to prevent skin irritation caused by plant enzymes.

Layer 500g taro cubes in pot bottom with 400ml water and 220g sugar. Place steamer rack on top with a glass bowl containing 150g mung beans and 450ml water. Pressure cook 30 mins. Mix 180g sugar into mung beans while hot.

local_fire_departmentHigh pressure stew 30 mins

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Watch out

Candied taro turns extremely soft and crumbly

scoop gently from the bottom to keep taro chunks whole

Ingredients:taro (500 g)mung beans (150 g)water (850 ml)granulated sugar (400 g)

Tools:steamer rack

Active Cooking

00:12:05

Place the set grass jelly in the center of a dessert bowl. Arrange 2 tbsp each of sweet mung beans, red beans, kidney beans, boba pearls, and 2 pieces of candied taro around it. Drizzle fresh cream or milk on top to serve.

Tools:dessert bowl