Grass Jelly Dessert Collection

Name: Grass Jelly Dessert Collection
Total time: 7200 s
Yield: Serves 10-12 servings
Ingredients: 1 packet grass jelly powder; 3 1/2-3 3/4 cups water (800-900 ml); 1/4 cup sugar (50 g); 14 oz shredded coconut, squeezed for milk and pulp to get 1 3/4 cups (400 g coconut for milk, 1 3/4 cups (450 ml) total); 1/2 teaspoon salt; 1/4 cup sugar (60 g); 1 tablespoon tapioca starch (10 g); 2/3 cup unsweetened milk (150 ml); 1 tablespoon rice flour or arrowroot starch (10 g); Pandan leaves (or 1 packet vanilla); 1-2 tablespoons chia or basil seeds, soaked in hot water until expanded; 9 oz cooked black beans or red beans, softened in a pressure cooker (250 g); 1 beet, boiled for juice; 9 oz tapioca starch, kneaded with hot beet juice (250 g); 2 tablespoons sugar (30 g); 1 beet, boiled for juice; 1/4 cup sugar (50 g); 3 1/2-3 3/4 cups water (800-900 ml); 1 tablespoon agar powder (10 g); Coconut or pear, diced and coated with tapioca starch

Vui Vụng Về @kikie_0201

TP. HCM

I've put together a collection of different toppings to go with grass jelly, all of which I've successfully made. This way, I can remake them from time to time without mistakes.

Vui Vụng Về @kikie_0201

TP. HCM

I've put together a collection of different toppings to go with grass jelly, all of which I've successfully made. This way, I can remake them from time to time without mistakes.

Saved

Ingredients

2 hours

Serves 10-12 servings

1 packetgrass jelly powder
3 1/2-3 3/4 cupswater (800-900 ml)
1/4 cupsugar (50 g)
Coconut Milk
14 ozshredded coconut, squeezed for milk and pulp to get 1 3/4 cups (400 g coconut for milk, 1 3/4 cups (450 ml) total)
1/2 teaspoonsalt
1/4 cupsugar (60 g)
1 tablespoontapioca starch (10 g)
2/3 cupunsweetened milk (150 ml)
1 tablespoonrice flour or arrowroot starch (10 g)
Pandan leaves (or 1 packet vanilla)
Topping1 (chia seeds/basil seeds)
1-2 tablespoonschia or basil seeds, soaked in hot water until expanded
Topping2
9 ozcooked black beans or red beans, softened in a pressure cooker (250 g)
Topping3 (Tapioca Water Chestnut Cubes)
1beet, boiled for juice
9 oztapioca starch, kneaded with hot beet juice (250 g)
2 tablespoonssugar (30 g)
Topping4 (Jelly Cubes)
1beet, boiled for juice
1/4 cupsugar (50 g)
3 1/2-3 3/4 cupswater (800-900 ml)
1 tablespoonagar powder (10 g)
Topping5 (Coconut or Pear Tapioca Pearls):
Coconut or pear, diced and coated with tapioca starch

Saved

Steps

2 hours

1

For the coconut milk (except the milk), dissolve the starches, then cook over medium heat, stirring constantly until thickened. Add 2/3 cup (150 ml) milk, stir well, then turn off the heat and add vanilla. Let cool, transfer to a pitcher, and refrigerate. You can use this same pot to make the grass jelly.
2

Combine grass jelly powder, 3 3/4 cups (900 ml) water, and 1/4 cup (50 g) sugar. Cook according to package instructions. Let cool, then cut into small, medium, or large cubes as you like. If you use 1 liter of water, the jelly will be a bit soft.
3

To serve, add your choice of toppings, coconut milk, some ice cubes, and crispy dried coconut if desired.
4

Topping2: Grass jelly with chia seeds, black beans, and dried coconut. Cook the beans in a pressure cooker, portion, and freeze for later use. You can also use them to make black bean milk.
5

Topping3: If you store the tapioca water chestnut cubes in the fridge, they will harden. Keep them separate and reheat in the microwave before serving.