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Grass Jelly Choi
|Grass Jelly Choi|
1/2 cup Mesona chinensis(an herb mentioned in the Grass Jelly article)
2 Tablespoons alkaline water (available in Asian markets)
1/2 pound cornstarch
1. Wash the herb thoroughly and put in to a pot with four and a half quarts of water and the alkaline water. Bring this to the boil, reduce heat and simmer for two hours, then cool.
2. Rub the herb vigorously so that gel is extracted; save it, then boil the remaining water and the extract for half an hour. Repeat one more time, and after rubbing, filter out any solids left in the pot. About twelve cups of liquid will remain.
3. Stir in cornstarch and two and a half cups of cold water. Stir quickly and then bring almost to the boil, Pour this into a bowl or pan and chill. When solidified, dice and serve with a sugar syrup, if desired.