Grass Jelly - Wikipedia

Asian jelly-like dessert Not to be confused with Liangfen or Nokdumuk. Grass jelly

Pieces of grass jelly cut into cubes
Alternative names	Leaf jelly, cincau
Course	Dessert
Place of origin	China
Region or state	East Asia and Southeast Asia
Created by	Hakka people
Serving temperature	Chilled or hot
Main ingredients	Platostoma palustre (Mesona chinensis) stalks and leaves, potassium carbonate, starch
Media: Grass jelly

Grass jelly
Chinese name
Traditional Chinese	涼粉
Simplified Chinese	凉粉
Transcriptions Standard Mandarin Hanyu Pinyin liángfěn Wade–Giles liang2 fen3 Yue: Cantonese Yale Romanization lèuhng fán Jyutping loeng⁴ fan²
Alternative Chinese name
Chinese	仙草
Transcriptions Standard Mandarin Hanyu Pinyin xiān cǎo Wade–Giles hsien1 ts'ao3 Yue: Cantonese Yale Romanization sīn chóu Jyutping sin¹ cou² Southern Min Hokkien POJ sian-chháu
Second alternative Chinese name
Chinese	草粿
Transcriptions Standard Mandarin Hanyu Pinyin cǎo guǒ Yue: Cantonese Yale Romanization chóu gwó Jyutping cou² gwo² Southern Min Hokkien POJ tsháu kué
Vietnamese name
Vietnamese alphabet	sương sáothạch đen
Thai name
Thai	เฉาก๊วย
RTGS	chaokuai

Grass jelly, also known as leaf jelly or herbal jelly, is a jelly-like dessert originating in China. It is commonly consumed in East Asia and Southeast Asia. It is created by using Chinese mesona (a member of the mint family) and has a mild, slightly bitter taste. Grass jelly was invented by the Hakka people who historically used the food to alleviate heat stroke after long days working in the field. The dish was introduced to Southeast Asia by the Chinese diaspora.[1][2] It is served chilled, with other toppings, such as fruit, or in bubble tea or other drinks. Outside Asia, it is sold in Asian supermarkets.

Nutritional value

[edit]

Grass jelly has 8.2 calories per serving of 20g, containing 1.3g of carbohydrates, 0.8g of protein, 2.2mg of sodium, and 4.8mg of potassium.[3]

Preparation

[edit]

Grass jelly is made by boiling the aged and slightly oxidized stalks and leaves of Platostoma palustre (Mesona chinensis)[4][5] with potassium carbonate and a little starch for several hours. The liquid cools to a jelly-like consistency, and this jelly can be cut into cubes or other shapes.[4][6] The jelly is then mixed with syrup to produce a drink or dessert thought to have cooling (yin) properties, suitable for hot weather. The jelly itself is fragrant with a smoky undertone[7] and is a translucent dark brown or black. Food coloring may sometimes be added to make it darker.

Preparation of other variants, known as green grass jelly, requires no cooking or heating process and uses only a mixture of leaf extracts and water. Jelly produced in this way has been described as having a leafy, neutral flavor.[8]

Regional

[edit] Further information on different plants used to make grass jelly: List of grass jelly plants

Mainland China, Hong Kong and Macau

[edit]

In China, grass jelly is considered a signature dish of the Hakka people.[2]

The name 仙草粿 (xiāncǎo guǒ) may be used for its specificity, and it translates closely to "grass jelly" in English. Although the dish is known by multiple regional names. It is sometimes called liangfen (leung fan) in Chinese, particularly in Cantonese speaking regions, but it should not be confused with the Chinese starch jelly liangfen, which is an entirely different dish.

In Mainland China, Hong Kong and Macau, grass jelly was traditionally served with sugar syrup. Now it is often served mixed with other ingredients, such as mango, sago, watermelon, cantaloupe, and other fresh or canned fruit, and condensed or evaporated milk.

Taiwan

[edit]

In Taiwan, grass jelly is known as 仙草 (sian-chháu), and is used in various desserts and drinks. It can sometimes be added to boba drinks and shaved ice (刨冰). It is also commonly used in a traditional Taiwanese dessert where the jelly is melted to be consumed as a thick pudding-like dessert (燒仙草), with numerous toppings like tangyuan, taro balls, azuki beans, and tapioca. The plant is also made into mesona tea (仙草茶).

Indonesia

[edit]

Grass jelly is known as cincau in Indonesian, which is derived from the Amoy Hokkien word 清草 (chhin chháu). It is also known as camcao, juju, janggelan, or kepleng in Javanese, camcauh in Sundanese, and daluman in Bali. Black jelly (cincau hitam) is manufactured as an instant powder, like other instant jellies or agar. This form is easier to use. It is made from the leaves of Platostoma palustre (Mesona palustris).

There are other plants that were used in Indonesia to make grass jelly. They are Melastoma polyanthum, known as cincau perdu,[9][failed verification] and Cyclea barbata, known as cincau hijau or green grass jelly,[10] and Cocculus orbiculatus or known as cincau Cina or Chinese green grass jelly.[11] Some plants from genus Stephania such as Stephania hernandifolia (also known as Stephania japonica) and Stephania capitata are also used as substitutes to create green grass jelly called cincau minyak or oily grass jelly.[11]

Usually, the process of making Indonesian green grass jelly does not require a cooking or heating process. Mixing leaf extract and water with the addition of a period of waiting time for coagulation at mild room temperature is enough.

Indonesian green grass jelly has a distinct flavor compared to black grass jelly. It is absent of smoky flavor, almost no bitter taste, and has a mild leafy flavor. Due to its plain neutral flavor, it is usually consumed with sugar water, syrup, coconut milk, and ice.

Malaysia, Singapore and Brunei

[edit]

Plain grass jelly is mixed in various kinds of desserts, such as ais kacang and cendol. It is also mixed with cold soy milk and served as a refreshing drink/dessert, a drink known as Michael Jackson in South-East Asia (a reference to Michael Jackson's changing skin color and/or the song "Black or White").[12] Various combinations of grass jelly with rose flavoured syrup added to milk (bandung) are called "bandung cincau" or "bancau" for short.[13] There is also shaved ice with grass jelly toppings. It can be green or brown.

Thailand

[edit]

In Thailand, grass jelly is known as chaokuai (Thai: เฉาก๊วย, pronounced [t͡ɕʰǎw.kúa̯j]) derived from Teochew (Chinese: 草粿, Pe̍h-ōe-jī: tsháu-kué). It is commonly served relatively plain together with ice and natural brown sugar. Additionally, it can also be served with fruits such as jackfruit, the fruit of the toddy palm or mixed with other Thai desserts.

Vietnam

[edit]

In Vietnamese, grass jelly is called sương sáo or thạch sương sáo and the name is also derived from Teochew (Chinese: 仙草, Peng'im: siêng1 cao2). Grass jelly is chopped in small cubes and served as an additional ingredient in sweet desserts made from various kinds of beans (chè). There are two common kinds of grass jelly in Vietnam which are Platostoma palustre (Mesona chinensis, called sương sáo in Vietnamese) and Tiliacora triandra (called sương sâm; sương sa or rau câu is the name for jelly made from various kinds of algae). It is common now to eat green grass jelly (thạch lá găng) with douhua (tào phớ) and grass jelly (sương sáo or thạch đen) in the summer.

Mauritius

[edit]

In Mauritius, the grass jelly is cut into cubes and is added into water and sugar or in syrup water to make a cold drink called "mousse noir" which is literally translated as "black jelly" in English.[14] Mousse noir is of Chinese origin and is a reflection of the Sino-Mauritian influence on the Mauritian cuisine.[15] The mousse noir is well-known and well-appreciated by Mauritians.[16] It can be made at home,[14] or it can be purchased in local supermarkets where it is widely accessible.[16] Mousse noir is also manufactured by local Mauritian companies, and can be found in the original flavour or can come in different flavours such as coffee, aloe vera, and melon.[17]

See also

[edit] Wikimedia Commons has media related to Grass jelly.

• Aiyu jelly
• Mesona
• Guilinggao
• Liangfen
• Jidou liangfen
• List of Chinese desserts
• List of desserts

References

[edit]

1. ^ "Grass Jelly Is Medicine and Dessert". Atlas Obscura. Archived from the original on 6 January 2024. Retrieved 18 September 2023.
2. ^ a b Wei, Clarissa (31 May 2016). "Real-Deal Grass Jelly Shouldn't Come Out of a Can". Vice. Archived from the original on 9 July 2024. Retrieved 18 September 2023.
3. ^ "Nutritionix by Syndigo". www.nutritionix.com. 20 February 2019. Retrieved 31 October 2025.
4. ^ a b 仙草 (in Chinese). 台北市內雙溪森林藥用植物園編輯組. Archived from the original on 21 March 2012. 本品加水與少許鹹共同煎汁，添加少許澱粉漿可製成仙草凍，是夏天常吃的清涼飲品
5. ^ Armstrong, Wayne P. "Grass Jelly (Mesona chinensis)". Archived from the original on 19 February 2008. Retrieved 19 May 2008.
6. ^ Bush, Austin. "Inside the greenhouse". Archived from the original on 26 May 2008. Retrieved 19 May 2008.
7. ^ Wei, Clarissa (31 May 2016). "Sweet, Black Grass Jelly Shouldn't Come Out of a Can". Archived from the original on 15 November 2016. Retrieved 11 October 2016 – via munchies.vice.com.
8. ^ Septiawan, Yunus (2016). Kajian Perbandingan Daun Cincau Hijau (Cyclea barbata L. Miers) dengan Air dan Konsenterasi Serbuk Stevia (Stevia rebaudiana Bertoni) Terhadap Karakteristik Gel Cincau Hijau (PDF) (BSc) (in Indonesian). Universitas Pasundan Bandung. Archived (PDF) from the original on 9 July 2024. Retrieved 13 June 2017.
9. ^ "Melastoma malabathricum L." www.unimainz.de. Archived from the original on 18 December 2014.
10. ^ "Tanaman Obat Indonesia". www.iptek.net.id. Archived from the original on 13 October 2006. Retrieved 11 January 2012.
11. ^ a b Mursafitri, Eka Budi; Kriswiyanti, Eniek; Sutara, Pande Ketut (2016). "Kinship Analysis of Grass Jelly in Regency of Gianyar, Tabanan and Badung Based on Morphological and Anatomical Characteristic". Jurnal Biologi Udayana (in Indonesian). 20 (2): 59. doi:10.24843/JBIOUNUD.2016.v20.i02.p03. S2CID 89903089.
12. ^ "Kopi (Coffee)". unclelimscafe.com. Archived from the original on 15 March 2008. Retrieved 11 January 2012.
13. ^ Ghani Rahman, Muhammad (6 June 2024). "Bandung Cincau: A Refreshing Delight with a Malaysian Twist". Munch Malaysia. Archived from the original on 14 June 2024. Retrieved 17 November 2024.
14. ^ a b "Mousse Noir : Black Jelly". Cuizine Maurice. 28 July 2016. Archived from the original on 18 April 2021. Retrieved 18 April 2021.
15. ^ "Chinese Cuisine". Cuizine Maurice. Archived from the original on 10 January 2022. Retrieved 23 May 2021.
16. ^ a b admin (8 October 2014). "MINLEH LTD—MOUSSE NOIRE, ALOUDA…: Un succès puisé dans la force familiale". Le Mauricien (in French). Archived from the original on 9 July 2024. Retrieved 23 May 2021.
17. ^ "Speciality Drink Archives". Sunny Food Canners. Archived from the original on 23 May 2021. Retrieved 23 May 2021.

• Adams, Allison (28 April 2015). "Fact About Grass Jelly". LIVESTRONG.COM. Leaf Group. Archived from the original on 31 August 2017.

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v t e Singaporean cuisine
Articles	Singaporean cuisine List of Singaporean dishes
Dishes	Noodle dishes Banmian Beef kway teow Beef noodle soup Bee hoon goreng Char kway teow Crab bee hoon Fish soup bee hoon Hokkien mee Laksa Katong laksa Kway chap Kway teow goreng Mee bakso Mee goreng Mee rebus Mee pok Bak chor mee Mee siam Mee soto Satay bee hoon Vegetarian bee hoon Rice dishes Biryani Duck rice Economy rice Hainanese chicken rice Hainanese curry rice Ketupat Nasi goreng Nasi kunyit Nasi lemak Nasi padang Nasi Rawon Teochew porridge Other dishes Assam pedas Ayam goreng Ayam penyet Bak kut teh Bakso Black pepper crab Chai tow kway Char siu Chilli crab Dendeng paru Fish head curry Fish ball Gudeg putih Gulai daun ubi Har cheong gai Kerisik Naan Oyster omelette Pecel lele Pig fallopian tubes Pig's organ soup Rojak bandung Roti john Roti prata Satay Sambal Sayur lodeh Serunding Sliced fish soup Soto Soto ayam Soup kambing Turtle soup
Snacks anddesserts	Ais kacang Apam balik Bubur cha cha Cendol Cheng tng Curry puff Ham chim peng Kaya toast (Roti bakar) Keropok Kueh Laddu Lepat Modak Red peach cake Soon kueh Otak-otak Pisang goreng Putugal Sugee cake Satti Sorru
Drinks	Bandung Kopi Milo Milo dinosaur Singapore Sling Teh tarik

v t e Taiwanese cuisine
Dishes and meals	Beef noodle soup Bento (Taiwan Railway Bento) Congee Coffin bread Cuttlefish geng Eel noodles Geng General Tso's chicken Ginger duck Glass noodles Karasumi Khong bah png Lo bah png Misua Mongolian barbecue Mongolian beef Mutton hot pot Neritic squid rice noodles Oyster vermicelli Pineapple shrimp balls Pork ball Pumpkin rice vermicelli Rice vermicelli Sanbeiji Sesame oil chicken Sio-tsiú-ke Ta-a mi Turkey rice Tsang Ying Tou Tshik-á-mī Tube rice pudding Se-lóo-bah Wu geng chang wang Wanluan pork knuckle Yao duen pai gu
Xiaochi	A-gei Alivongvong Ba-wan Barrel chicken Chicken wing rice roll Curry beef turnover Danbing Egg sausage Fish ball Fragrant sausage Fried gluten with peanuts Gua bao Hujiao bing Iron egg Ji Pai Kueh Lu wei Milkfish congee Moon shrimp cakes Nutritious sandwich Oo-peh-tshiat Oyster omelette Popiah Scallion pancake Shuangbaotai Sishen soup Small sausage in large sausage Spring roll Stinky tofu Taiwanese fried chicken Cutlet Tāu-kuann-tshiám Tea egg Tempura Ti-hueh-kué Xiaolongbao Zongzi
Snacks and desserts	Aiyu jelly Apple bread Bakkwa Brown sugar cake Chhau-a-koe Coconut bar Concave cake Communist bandit pastry Douhua Dried shredded squid Egg yolk pastry Grass jelly Ji dan gao Kiâm-piánn Lek-tau-phong Mango shaved ice Mochi Ōo-á-ping Peanut soup Peanut ice cream roll Pineapple cake QQ egg Scallion bread Square cookie Suncake Taro ball Taro pastry Tshuah-ping Wheel Pie Youtiao
Beverages	Beer Coffee Doujiang Ginger tea Grape wine Kaoliang liquor Millet wine Mr. Brown Coffee Papaya milk Soy milk Whisky Taiwanese tea Bubble tea Cheese tea Fo Shou tea Tung-ting tea High mountain tea Lei cha Pouchong Watermelon milk Winter melon punch
Ingredients	Black bean paste Black vinegar Maqaw Milkfish Rousong Shacha sauce
Chefs and bakers	André Chiang Ching He Huang Erchen Chang Fu Pei-mei Justine Li Peng Chang-kuei Wang Peng-chieh Wu Pao-chun
Miscellaneous	Agriculture Aquaculture Kuai Kuai culture List of Michelin-starred restaurants in Taiwan List of restaurants in Taiwan List of Taiwanese desserts and snacks Night markets List Tea culture Q texture Rechao
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v t e Thai cuisine
Individual dishes	American fried rice Bami Chok Evil jungle prince Hoi thot Khao kha mu Khao khluk kapi Khao man kai Khao na pet Khao mok Khao mu daeng Kuaitiao khua kai Kuaitiao ruea Mi krop Pad kee mao Pad thai Phat mi Khorat Phat si-io Rat na Sukhothai noodles Thai fried rice Yentafo
Shared dishes	Green curry Ho mok Kaeng pa Kaeng som Kaeng thepho Khai yat sai Kung chae nampla Massaman curry Nam kaeng hua chai thao Nuea phat phrik Phanaeng Phat kaphrao Phat khing Phat phrik khing Red curry Som tam Tom kha kai Tom khlong Tom som Tom yum Tom yum kung Yam khai dao Yellow curry
Isan dishes	Bamboo shoot salad Chim chum Kai yang Koi Larb Nam tok Sai krok Isan Suea rong hai Tam maak hoong Yam naem khao thot
Northern Thai dishes	Kaeng khae Kaeng hang le Khao kan chin Khao soi Nam ngiao Nam phrik num Nam phrik ong Sai ua
Southern Thai dishes	Kaeng phrik kraduk mu Kaeng tai pla Khao yam Khua kling Nasi dagang Nasi goreng Nasi lemak
Snacks	Cho muang Hakao Hoicho Kalamae Karipap Khaep mu Khao phan Khanom bodin Khanom chip Keropok Khanom khai nok kratha Khanom kheng Khanom khi noo Khanom khuai ling Khanom fak bua Khanom nuan haeo Khanom phak kat Khanom Tokyo Khao chae Khao kriap kung Khrongkhraeng krop Kluai khaek Koh-Kae Krop khem Kuaitiao lot La tiang Loba Mamuang kuan Mamuang nampla wan Miang kham Mu ping Pathongko Popia Roti sai mai Sakhu sai mu Salapao Satay Thong muan Thong muan sot
Desserts	List of Thai khanom Bua loi Bulan dan mek Cha mongkut Chaokuai Fakthong kaeng buat Foi thong Khanom babin Khanom bueang Khanom bueang Yuan Khanom chak Khanom chan Khanom farang kudi chin Khanom keson lamchiak Khanom khai Khanom khai hong Khanom khai pla Khanom krok Khanom la Khanom met khanun Khanom mo kaeng Khanom namdokmai Khanom phing Khanom piakpun Khanom sai bua Khanom sane chan Khanom sot sai Khanom tan Khanom thang taek Khanom thian Khanom thuai Khanom thuai fu Khanom tom Khanom wong Khao lam Khao mak Khao niao sangkhaya Khao tom mat Kleeb lamduan Kluai buat chi Krayasat Lot chong Luk chup Mango sticky rice Namkhaeng sai Namtan pan O-aew Sago with coconut milk Stir-fried ice cream Sangkhaya Sangkhaya fak thong Sarim Thapthim krop Thong ek Thong yip Thong yot Thua khiao tom namtan
Miscellaneous	Budu Fish sauce Hot dogs in Thai cuisine Jasmine rice Kap klaem Khantoke Khanom chin Khao chae Kiao Kun chiang Mu daeng Mu kratha Mu yo Naem Nam chim Nam phrik Nam phrik phao Nine auspicious Thai desserts Padaek Phrik khi nu Pla ra Riceberry Kapi Shumai Sriracha Steamed rice Sticky rice Suki Thai curry Thai fruit carving Thai salads
Beverages	Cha chak Krating Daeng Lao Khao Mekhong Nom yen Oliang Sang Som Satho Singha Thai beers Thai tea Thai wine
See also	List of Thai dishes List of Thai ingredients List of Thai restaurants Street food of Thailand
Category: Thai cuisine