How to Make Grass Jelly Dessert with Sweet Potato Balls & Taro Paste

Yield: 4–6 servings
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: ~1 hour 20 minutes

You already know I love anything chewy, coconutty, and slightly nostalgic — so today, we’re making a Meet Fresh dupe: Grass Jelly Dessert with Sweet Potato Balls & Taro Paste.

If you’ve ever walked into a Meet Fresh or any Taiwanese dessert shop, you’ve probably seen those glistening bowls filled with silky grass jelly, chewy mochi-like sweet potato balls, and creamy taro paste — all swimming in sweet syrup or coconut milk. It’s one of those desserts that looks intimidating but is actually super easy to make once you break it down.

Growing up in Minnesota, I didn’t have access to this kind of dessert at all. We had Vietnamese chè, of course — and don’t get me wrong, chè will always have my heart — but grass jelly desserts were something I only discovered after moving to the West Coast.

And when I tell you… I was hooked. Like, “eat-this-every-week” hooked. 😭

It reminded me so much of chè — layered textures, a mix of chewy, silky, and creamy components, all in one spoonful. But it also had this distinctly Taiwanese twist: that herbal grass jelly base, the chewy QQ texture of sweet potato balls, and the earthy, nutty taro paste that balances everything out.

This dessert is basically the best of both worlds — comforting like home, but refreshing like a boba shop treat.

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🧠 A Little Backstory: What Is Grass Jelly?

Grass jelly (called xiān cǎo 仙草 in Chinese) is made from the leaves and stems of the Mesona chinensis plant, which belongs to the mint family. Don’t worry — it doesn’t taste minty. It has this subtle herbal flavor that’s slightly bitter on its own, but once you sweeten it or pair it with coconut milk or brown sugar syrup, it becomes this smooth, refreshing jelly that’s super popular across Southeast Asia.

You’ll find versions of grass jelly desserts everywhere — from Taiwan and China to Vietnam, Thailand, and Malaysia. In Vietnam, we have something similar called sương sáo, which uses the same base but is often mixed into our chè or iced drinks.

It’s also got this magical quality — when you boil the powder or leaves, it thickens and sets into jelly without gelatin or agar. Totally plant-based. 🌱

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🍠 What Are Sweet Potato Balls?

Those chewy, bouncy sweet potato balls are the signature Meet Fresh texture — think mochi meets tapioca pearls. In Taiwan, they’re called yùyuán (芋圓) if they’re made from taro, or dìguāyuán (地瓜圓) if made from sweet potatoes.

They’re soft and chewy when warm, and when chilled, they become this addictively QQ texture (the Taiwanese word for bouncy). The key? Mixing mashed root vegetables with tapioca starch — that combo gives you that mochi-like chew.

I like to use both purple and orange sweet potatoes for color contrast. It gives the dessert a rainbow look and two subtly different flavors — the orange sweet potato is sweet and soft, while the purple one is a little earthier and starchier.

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🍠 And the Taro Paste?

Taro paste is the unsung hero here. It’s smooth, lightly sweet, and slightly nutty — kind of like if mashed potatoes and chestnuts had a baby, but with a tropical twist thanks to coconut milk.

You’ll see taro paste all over Taiwanese and Vietnamese desserts, from chè khoai môn (Vietnamese taro sweet soup) to taro milk tea. It’s also what gives this dish its creamy base and a little savory balance to all the sweet and chewy components.

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🍶 Ingredient Breakdown

Let’s talk ingredients — everything here is simple and can be found at any Asian supermarket.

Grass Jelly

• 1 packet grass jelly mix (100 g / 3.5 oz) – You can find this in the dessert section. I used the Chin Chin brand, but any will do. (You can also skip this step and use canned grass jelly)
• 6 cups water
• ½ cup sugar (optional) – Add if you like it sweeter.

Sweet Potato Balls

• 1 medium purple sweet potato (about 7 oz / 200 g)
• 1 medium orange sweet potato (about 7 oz / 200 g)
• ½–⅔ cup tapioca starch per potato – Start with ½ cup and adjust based on stickiness.
• 2 tsp sugar (optional)
• Extra tapioca starch for dusting

Taro Paste

• 1 medium taro root (about 10 oz / 280 g)
• ¼ cup full-fat coconut milk
• 2–3 tbsp sugar (to taste)
• Pinch of salt

Optional Toppings

• Coconut drizzle: ½ cup coconut milk + 1 tbsp sugar + pinch of salt
• Brown sugar syrup: ½ cup brown sugar + ¼ cup water, simmered until thick
• Ice cubes or shaved ice

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🔥 Step-by-Step Instructions

1️⃣ Make the Grass Jelly

1. In a large pot, whisk the grass jelly powder with 6 cups of water until completely dissolved.
2. Bring to a boil over medium heat, stirring constantly to prevent clumps.
3. Once it thickens and turns glossy, pour into a heatproof dish.
4. Let cool completely at room temp, then refrigerate for at least 2 hours until fully set.
5. Cut into cubes or scrape into ribbons right before serving.

💡 Tip: The texture is firm when cold, but you can also warm it slightly before serving for a soft, pudding-like consistency.

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2️⃣ Make the Sweet Potato Balls

1. Peel and cube both sweet potatoes. Steam them for about 20 minutes until fork-tender.

Mash each color separately until smooth. Add ½ cup tapioca starch + 1 tsp sugar to each bowl and knead into a dough.

Too dry? Add 1–2 tsp hot water.

Too sticky? Dust with more tapioca starch.

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Roll into ½-inch logs, then cut into small bite-sized pieces.

Toss lightly in tapioca starch to prevent sticking.

Boil water, add the balls, and cook until they float + 2 minutes.

Scoop into ice water immediately to keep that perfect chewy QQ texture.

💡 Pro tip: You can freeze the uncooked balls on a tray, then store them in a bag — just boil them straight from frozen next time!

3️⃣ Make the Taro Paste

1. Peel and cube taro. Steam for 20–25 minutes until soft.
2. While still hot, mash it up with ¼ cup coconut milk, 2–3 tbsp sugar, and a pinch of salt.
3. Mix until smooth and creamy. Adjust consistency if needed:
   • Too thick → add a splash of coconut milk.
   • Too thin → heat gently in a pan to reduce.

💡 Optional: For extra smoothness, blend the mixture in a food processor — it turns into the silkiest, dreamiest taro spread.

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4️⃣ Assemble the Bowl

This is where it all comes together.

1. Start with a layer of grass jelly cubes or ribbons.
2. Add a few generous scoops of taro paste.
3. Pile on your chewy sweet potato balls.
4. Drizzle with half & half, coconut milk or brown sugar syrup (or all if you’re feeling fancy).
5. Serve with ice for a refreshing dessert.

Every spoonful hits different — chewy, creamy, silky, sweet, earthy, all in one bite.

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🍧 Serving Tips

• For a Meet Fresh dupe look, use a deep glass bowl and layer everything neatly.
• Add boba pearls, red beans, or grass jelly shards for extra texture.
• Serve it cold with ice for a refreshing summer dessert, or warm for a cozy fall night.

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🌎 Cultural Connection: From Taiwan to Vietnam

Even though this dessert is often labeled as Taiwanese, versions of it exist all over Asia.

• In Taiwan, it’s often enjoyed with grass jelly, taro balls, and red beans.
• In Vietnam, you’ll find similar elements in chè sương sáo hạt lựu (grass jelly with tapioca rubies) or chè khoai môn (taro dessert).
• In Thailand, it’s close to tub tim grob (red rubies in coconut milk).

It’s a perfect example of how Asian desserts overlap — everyone adds their own twist, but the heart of it is the same: coconut, jelly, and chewy textures.

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🥥 Storage & Make-Ahead Tips

• Grass Jelly: Store in the fridge up to 4–5 days. Keep it covered so it doesn’t dry out.
• Sweet Potato Balls: Best eaten the same day, but you can freeze uncooked ones for next time.
• Taro Paste: Keeps in the fridge up to 4 days — reheat with a splash of coconut milk before using.
• Coconut Syrup: Store up to 5 days in the fridge.

This makes it perfect for prepping ahead of time — just assemble when you’re ready to eat.

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🧡 Final Thoughts

When I first moved to California and walked into Meet Fresh, I didn’t expect to fall in love with grass jelly dessert the way I did. But something about the textures — the contrast of silky, chewy, and creamy — reminded me of home.

This dessert feels like a crossover between Taiwanese street food and Vietnamese comfort chè. It’s simple, soothing, and nostalgic in a way I didn’t see coming.

Now every time I make it at home, I smile thinking about that first spoonful years ago — the same way I do when I revisit a childhood favorite. Except now, it’s my own version — a mix of both worlds.