Today we are probably making the easiest dessert Sương Sáo Đen also known as grass jelly!
If you don’t know what grass jelly is, it’s similar to a lot of Vietnamese desert jellies made out of agar agar, but this is made out of the cincau plant! So it’s vegetarian and vegan friendly!
Growing up, I would often buy these out of cans because I’d never knew how to make grass jelly. But to be honest it’s so easy that I’m probably gonna make it this way moving forward! It’s also much cheaper and you get so much more jelly.
One of my favorite ways to eat grass jelly is with toppings, such as lychee and red bean paste. I also love putting a little bit of half and half creamer on top for that extra boost of yumminess! You can pick whatever toppings you like, which is what makes this so special to each person.
How to make Sương Sáo Đen (Grass Jelly Dessert)
Course: RecipesCuisine: asian, viet, chinese, taiwanese, vietnameseDifficulty: easy4
servings10
minutes5
minutesIngredients
1 packet of grass jelly powder (1.8 oz)
4 1/3 c water
2 1/2 tsp sugar
- Toppings
1 can red bean paste
Lychee
Half and half creamer
Directions
- Mix jelly powder with 1 c of water. Set aside to bloom for 10 mins.
- In a pot boil 3 1/3 c of water and add the jelly mix stiffing constantly for 4-5 minutes until lumps are gone.
- Pour into a container and chill in the fridge for 1-2 hrs or until set. Cut into cubes and serve with your favorite toppings and a dash of half and half creamer.
