Homemade Grass Jelly

Thoroughly rinse the dried Mesona chinensis stalks several times in cold water to remove any sand, dust, or debris.

Place the cleaned stalks into a large stockpot and add 3 liters of water and the baking soda. The baking soda helps break down the plant fibers to release the natural pectin.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for approximately 90 to 120 minutes until the liquid is very dark and slightly viscous.

Turn off the heat. Use tongs to remove the large stalks and strain the liquid through a fine-mesh sieve lined with cheesecloth into a clean pot.

Squeeze the remaining stalks inside the cheesecloth to extract as much dark liquid and mucilage as possible.

In a small bowl, whisk the cornstarch with half a cup of cold water until smooth to create a slurry.

Bring the strained herbal liquid back to a gentle boil. Gradually pour in the starch slurry while whisking constantly to prevent lumps.

Continue to cook for another 5 minutes on low heat as the mixture thickens and becomes glossy.

Pour the liquid into a rectangular mold or heat-proof container. Skim off any bubbles on the surface for a smooth finish.

Let it cool to room temperature, then cover and refrigerate for at least 4 hours, or until completely set and firm.

Slice into cubes and serve with simple syrup, honey, or inside soy milk.