Growing up in Singapore, one of my favourite drink in the markets is Chin Chow or Grass Jelly. It’s really a herb that is made into a jelly form and has “cooling” properties to cool down on a hot day.
Perth is going through a pretty hot summer this year, with 38/40C days. Sometimes, I feel like I’m being “cooked” underneath the hot sun.
Although we can purchase cans of grass jelly drinks, I noticed a packet of grass jelly powder that can be cooked easier on the stove top. It sets and becomes big blob of jelly-similar to what we can buy in supermarkets in Singapore. I love to have them in large cubes and eat it like a dessert rather than it being a drink.
Another alternative that I have yet to try-and maybe I could during winter, is to make this into a warm dessert. A Taiwanese eatery in Perth sells this with red bean and tapioca pearls. Ahhh.. warm desserts rocks as well.
In the meantime, granny taught me how to make a cool syrup using pandan leaves, and a mixture of rock and brown sugar.
1 packet of Grass Jelly powder
1 can of logans
Follow instructions on packet. Set the grass jelly.
500 ml of water
1 cup of brown sugar
1/2 cup of rock sugar
3-4 pandan leaves tie in a knot
Simmer ingredients till it becomes slightly thick. Around 10 serves.
Spoon grass jelly in bowls, Add logans and syrup. Serve cold. If you want, you can use the syrup from the logan can instead of simmering one yourself =)