5 handfuls of cincau green grass leaves, cleaned thoroughly and chopped coarsely
6 glasses of water
Coconut sugar syrup
Green grass jelly is yummy and very fresh; perfect to tame the heat of Jakarta. Sprinkle some salt onto it just before serving it. Pssst, that’s my mother’s secret for bringing out the flavor of the jelly.
Place the chopped cincau leaves in a bowl and pour water slowly while squeezing the leaves with your hand
Squeeze until the leaves release their essence and are mixed with the water; then strain the resulting juice and place in a clean bowl
Leave it to rest until the juice thickens and sets. You can put in the refrigerator to speed up the setting process.
Once set, serve in a glass with shaved ice, and pour coconut milk then coconut sugar syrup on top.
The latin name for cincau leaves is Cyclea barbata, a plant that contains carbohydrate that absorbs water, forming a gel-like texture when the leaves are squeezed in water
You can replace coconut sugar syrup with palm sugar syrup
It never crossed my mind that the green grass jelly sold by street vendors in its original form, is actually a leaf, and can be made at home! ☺ It turned out that my mother is used to preparing it since she was a child. Not for creative reason, she said, but because the tree grew right there in my grandmother’s yard, and of course it is healthy (apparently green grass jelly can minimize heat in the body). This Recipe has been tested in Ira Susanti own kitchen