Name: Grass Jelly with Longan Syrup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 500 g Grass jelly (canned or fresh); 1 can Canned longans in syrup; 50 g Rock sugar; 1 leaf Pandan leaf, tied in a knot; 2 cups Water; as needed serving Ice cubes or crushed ice

"This classic Asian dessert combines the cooling, earthy notes of grass jelly with the delicate floral sweetness of succulent longans in a light syrup. Served chilled or over crushed ice, it provides the ultimate refreshing finish to any meal, balancing textures and subtle herbal flavors beautifully."

Ingredients

Qty	Item
500 g 500 g	Grass jelly (canned or fresh)
1 can 565 g	Canned longans in syrup
50 g 50 g	Rock sugar
1 leaf 1 leaf	Pandan leaf, tied in a knot
2 cups 480 ml	Water
as needed serving 0 g	Ice cubes or crushed ice

How to Make Grass Jelly with Longan Syrup

Remove the grass jelly from its packaging and rinse lightly under cold water. Dice the jelly into 1-inch cubes or thin rectangular strips according to your preference.

In a small saucepan, combine 2 cups of water, the rock sugar, and the knotted pandan leaf. Bring to a gentle simmer over medium heat until the sugar has completely dissolved.

Open the can of longans. Pour the longan syrup from the can into the saucepan with the sugar water. Add the longan fruits and let the mixture simmer for another 2-3 minutes to infuse the flavors.

Remove the saucepan from the heat and discard the pandan leaf. Let the syrup cool to room temperature, then refrigerate until thoroughly chilled.

To serve, place a generous portion of diced grass jelly into individual bowls. Ladle the chilled longans and syrup over the jelly.

Add crushed ice or ice cubes if desired for extra coldness and serve immediately.

·
Use rock sugar instead of granulated white sugar for a cleaner, more mellow sweetness that doesn't overpower the longan aroma.
·
For a more intense flavor, you can add a few dried longans to the syrup while it simmers to deepen the amber color and fruity profile.
·
If using canned grass jelly, soaking the cubes in a little bit of the syrup for 30 minutes before serving allows the jelly to absorb more sweetness.
·
Grate the grass jelly using a coarse grater instead of dicing it if you prefer a 'bird's nest' style texture that mixes better with the syrup.

Frequently Asked Questions

What does grass jelly taste like?

Grass jelly has a very mild, slightly bitter, and herbal taste with a hint of mint. It is prized more for its cooling properties and jelly-like texture than for intense flavor.

Can I use fresh longans instead of canned?

Yes, fresh longans can be used. Peel and pit them, then simmer them in the sugar syrup for a few minutes until they become slightly translucent.

How long can I store the longan syrup?

The syrup and longans can be stored in an airtight container in the refrigerator for up to 3-4 days.

Is grass jelly vegan?

Yes, grass jelly is made from the Platostoma palustre plant and starch, making it naturally vegan-friendly.

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