Milk Tea Grass Jelly

I’m gonna level with you, I’m an Asian, which means boba ice is always welcome in my tummy. However, sometimes those tapioca pearls sit too heavy afterwards and I feel like I can’t eat/drink anything else. Enter grass jelly.

Grass jelly is very common in Asia. You can find it in many desserts. It’s essentially what it is, jelly. It’s made by boiling the stalks of Chinese mensoa with a some starch for very long hours and when left to cool, it’ll harden into jelly. It has a mild and herb-y taste and is very refreshing, especially in summer.

Nowadays, you can buy the grass jelly powder mixture and make it yourself at home. Or you can go to your Asian grocer and buy the ready made ones, you can usually find them in the canned food section.

About the salted caramel. I stumbled upon a really good recipe by Cupcake Jemma many years ago and I’ve been using her recipe ever since. It is insanely good and I really need to stay away from a spoon and the jar if I have one lying around at home. Because I have no self-control at all.

Now, milk. I’ve tried using almond and soy milks for this recipe. And I must admit, the drinks made with these milks lack a bit of depth. So, I do recommend using full fat cow’s milk for this. Or if you’re vegan or lactose-intolerant, the only thing that’ll come close is oat milk.

I also recommend making this when you absolutely have nothing else on your to-do. Better yet, on a warm, sunny afternoon, accompanied with a nice book. You’ll thank me later. 🙂

Cheers, Revi