What is jelly grass?

jelly grass certainly does not look at it much, shakes on a plate with shiny black or dark green look. The admirers of Asian jelly similar dessert say that dinner should try to overlook his appearance and not to pass the chance to try if they find jelly grass on offer. Food based on plants is pleasant for many and some supporters also take advantage of its supposed benefits for better health. Others who tasted it report that it is slightly bitter. The grass jelly, also called jelly leaves, can be found in ice desserts, drinks and refreshments. Although jelly is popular in Taiwanese meals, the climate of the Earth does not contribute to the cultivation of herbs and most of the product must be imported from other southeastern Asian countries. The production process includes several hours of cooking dried herbs down into gelatin and gums. During this part of the process it smells very medicinal. After boiling hours, the mixture is tight and then kneaded with a little flour. After hours of work, the substance is finally ready to create cooling in z zSeconds to cubes that are known as jelly grass.

The consistency of green jelly is similar to the consistency of jelly Aiyu, which is made of Fig. The chefs use green jelly in a wide range of recipes, including pairing with fruit and ice for dessert, and even as a beverage, even dense, which relies on melting to achieve the required consistency in certain dishes. In some Taiwanese restaurants, chefs enjoy mixing jelly grass with traditional flavors such as chocolate or strawberry. Dinner who came to enjoy jelly grass says it's a cooling bowl.

manufacturers claim that green jelly is beneficial for a number of health problems, including the colds, infections and high blood pressure, although there are no scientific studies that would back up this statement. Some women in Vietnam turn to jelly grass drinks to improve their fertility. It is a popular ingredient in manyAsian cultures and the variety of names granted green jelly reflect its widespread use. On Tai -Wan is known as chao kuay , while in Singapore it is referred to as chin chow . The Vietnamese named it suong itself , and in Malaysia it is cincau .