Grass jelly is a dark, slightly herbal jelly made from the Chinese mesona plant. At home it is easiest from grass jelly powder; it has almost no calories on its own and is naturally caffeine-free and vegan.
Prep: 5 min · Cook: 10 min · Total: 15 min · Makes: about 600g (8 drinks)
Ingredients
- 50g grass jelly powder
- 100ml cold water
- 500ml water for boiling
- 20g sugar (optional)
Method
- Mix the powder with 100ml cold water into a smooth slurry.
- Bring 500ml water and sugar to the boil.
- Pour in the slurry, stirring, and simmer 1–2 minutes.
- Pour into a tray, cool, and chill 1 hour. Cut into cubes.
Troubleshooting
- Lumpy: add the slurry slowly while stirring.
- Too soft: add 5–10g more powder.
- Bitter: some brands are; add sugar or serve with brown sugar milk.
Variations
- Grass jelly milk tea with brown sugar syrup.
- Over cold soy milk for a vegan dessert.
- Mixed toppings: half grass jelly, half pearls.
Storage
Keeps 3 days in the fridge in a sealed box.
Making it for a café or event? See bubble tea supplies or our one-day training course.
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Need boba supplies in bulk?
We supply tapioca pearls, popping boba, syrups, powders, cups and sealing film on trade terms, with shipping across the UK, Europe and further afield.
