Grass jelly

Grass jelly is a jelly-like dessert and drink ingredient used in many East and Southeast Asian cuisines.

Grass jelly is a jelly-like dessert and drink ingredient used in many East and Southeast Asian cuisines. It is typically made from the herb Mesona chinensis and has a dark colour, mildly bitter herbal flavour, and cool, slippery texture. Commonly served chilled with syrup, milk, fruit, or in drinks such as bubble tea, it is also found in Canada in many Asian restaurants, bubble tea shops, and grocery stores, especially in cities with large East and Southeast Asian communities.

Names and regional variants

Grass jelly is known by different names across Asia, including xiancao in Chinese contexts, cincau in Indonesia, and leung fan in some regions. Regional versions and serving styles vary, but the core ingredient—the plant Mesona chinensis (also called Platostoma palustre or Chinese mesona)—and the jelly-like texture are similar.

Preparation

Traditional preparation involves extracting flavour and gelatinous properties from the plant material by boiling it with starch and an alkaline agent such as potassium carbonate or lye water, then straining and chilling the liquid until it gels. Some modern recipes use premade powder or canned jelly, while others use fresh or dried plant material.

Culinary uses

Grass jelly is eaten on its own and incorporated into desserts such as shaved ice, bowls with fruit and milk, and mixed drinks. Its dark colour and subtle flavour make it a common contrast ingredient in sweet dishes and beverages. Commercial grass jelly is available in canned or powdered form, and it is also used as an ingredient in iced drinks and mixed desserts.

Cultural context

Grass jelly is widely described as a refreshing summer dessert in Asian cuisines and is sometimes associated with traditional cooling food beliefs. Some sources also mention folk or traditional health claims, though these are not established medical facts.