Recipe by Dapur Rasamasa
Serve: 5 Person
I think green chilies is not that spicy but because they're…
- Spicy
- Quick
Ingredients
- 5 handfuls of cincau green grass leaves, cleaned thoroughly and chopped coarsely
- 6 glasses of water
- Coconut milk
- Coconut sugar syrup
- Ice
- Salt
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.
Steps
- 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.
Hints
- 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
