I know it’s easy to grab grass jelly from a boba shop, but there’s nothing like making it yourself. The portion is bigger, it’s fresher, and it tastes so much better!
What is Grass Jelly?
Grass jelly, also known as 仙草 (xiāncǎo), is a beloved dessert in many Asian cuisines. It’s made from the leaves of the Mesona chinensis plant and has a silky, jelly-like texture with a subtle herbal flavor.
Grass jelly is known for its cooling properties, making it a refreshing treat during hot weather.
While fresh grass jelly is traditionally made from scratch, it’s not always easy to find fresh ingredients.
That’s why I use grass jelly powder in this recipe—it’s convenient, readily available, and delivers an authentic taste.
Customizations
One of the things I love most about this dessert is how customizable it is.
For this recipe, I use homemade taro balls, which add a delightful chewiness to the dish. I also include sweetened red beans, a classic topping often seen in boba tea and Asian desserts, for an extra touch of sweetness.
For a bit of texture and contrast, I’ve added raisins and crushed peanuts as toppings. While these aren’t traditional, they add a nice twist, and you can feel free to omit them if you prefer a more classic version.
Another tip I swear by: once you’ve assembled the dessert, chill the coconut milk base in the fridge for a while before serving. This enhances the flavors, giving the dessert a creamier, more refreshing taste. Trust me, the extra time in the fridge is worth it!
How to Cook Sago
Cooking sago may seem tricky at first, but it’s actually very straightforward if you follow a few key steps. The most important thing to remember is to never wash sago before cooking. Always start by boiling the water first, then add the sago to the boiling water.
If you’re looking for more detailed tips, I’ve explained the process thoroughly in my Mango Pomelo Sago recipe. Once cooked, rinse the sago under cold water to stop the cooking process and prevent them from sticking together. They’ll be ready to add to your dessert, giving it that signature chewy texture.
Why You‘ll Love This Recipe
- Easy to customize: You can adjust the toppings to your taste or whatever you have on hand.
- Perfect balance: The creamy coconut milk pairs beautifully with the chewy and fruity toppings.
- Make ahead: Grass jelly and toppings can be prepared in advance for easy assembly later.
Ingredients
Grass Jelly
- 30g grass jelly powder
- 70g water (for dissolving grass jelly powder)
- 400g water (for cooking grass jelly)
- 30g granulated sugar
- 15g brown sugar
Coconut Milk Base
- 150g coconut milk
- 180g whole milk
- 20-25g condensed milk
Toppings
- 80g taro balls (store-bought or homemade, adjust as desired)
- 50g mango cubes (about half a mango, diced)
- 40g sago pearls
- Sweetened red beans, to taste (store-bought or homemade)
- Raisins, to taste
- Crushed peanuts, to taste
Instructions
1. Making the Grass Jelly
- Add 30g grass jelly powder into a clean bowl. Pour in 70g water and stir until the powder is fully dissolved and lump-free.
- In a saucepan, combine 15g brown sugar, 30g granulated sugar, and 400g water. Heat over medium, stirring constantly until the sugar is dissolved.
- When the sugar water boils, slowly pour in the dissolved grass jelly mixture while stirring quickly to prevent clumps.
- Continue stirring and cook until it boils again. Skim off any foam on the surface with a spoon.
- Pour the mixture into a container and let it cool at room temperature until fully set.
2. Preparing the Sago Pearls
- Bring 800g water to a boil in another saucepan. Add 40g sago pearls and stir to prevent sticking.
- Cook until the sago pearls have a small white center remaining (about 5–7 minutes). Cover, turn off the heat, and let sit for 15 minutes.
- Drain the sago using a sieve, rinse under cold water until completely cool, and set aside.
3. Cooking the Taro Balls
- Bring a pot of water to a boil. Add the taro balls and stir gently.
- Cook until the taro balls float to the surface, then boil for an additional 3 minutes. Drain and rinse under cold water. Set aside.
4. Preparing the Coconut Milk Base
- In a bowl, mix 150g coconut milk, 180g whole milk, and 20-25g condensed milk. Stir until fully blended.
5. Assembling the Dessert
- Cut the cooled grass jelly into small cubes and divide them into 4 bowls. For the mango, slice it into small cubes or bite-sized pieces.
- Add the taro balls, sago pearls, mango cubes, sweetened red beans, raisins, and crushed peanuts.
Pour the coconut milk base over the ingredients until everything is submerged.
Frequently Asked Questions
- Can I prepare this dessert in advance?
Yes, you can make the grass jelly, sago, and coconut milk base ahead of time. Assemble just before serving for the best texture. - Can I substitute coconut milk with something else?
For a non-coconut version, you can use whole milk or a plant-based alternative like almond or oat milk. - Where can I find grass jelly powder?
Grass jelly powder is commonly available in Asian grocery stores or online. - Can I use other toppings?
Absolutely! Feel free to add or swap toppings like lychee, jackfruit, or jelly cubes based on your preference.
Refreshing Grass Jelly Dessert with Taro Balls and Mango
Ingredients
Grass Jelly
- 30 g grass jelly powder
- 70 g water for dissolving grass jelly powder
- 400 g water for cooking grass jelly
- 30 g granulated sugar
- 15 g brown sugar
Coconut Milk Base
- 150 g coconut milk
- 180 g whole milk
- 20-25 g condensed milk
Toppings
- 80 g taro balls store-bought or homemade, adjust as desired
- 50 g mango cubes about half a mango, diced
- 40 g sago pearls
- Sweetened red beans to taste (store-bought or homemade)
- Raisins to taste
- Crushed peanuts to taste
Instructions
Making the Grass Jelly
- Add 30g grass jelly powder into a clean bowl. Pour in 70g water and stir until the powder is fully dissolved and lump-free.
- In a saucepan, combine 15g brown sugar, 30g granulated sugar, and 400g water. Heat over medium, stirring constantly until the sugar is dissolved.
- When the sugar water boils, slowly pour in the dissolved grass jelly mixture while stirring quickly to prevent clumps.
- Continue stirring and cook until it boils again. Skim off any foam on the surface with a spoon.
- Pour the mixture into a container and let it cool at room temperature until fully set.
Preparing the Sago Pearls
- Bring 800g water to a boil in another saucepan. Add 40g sago pearls and stir to prevent sticking.
- Cook until the sago pearls have a small white center remaining (about 5–7 minutes). Cover, turn off the heat, and let sit for 15 minutes.
- Drain the sago using a sieve, rinse under cold water until completely cool, and set aside.
Cooking the Taro Balls
- Bring a pot of water to a boil. Add the taro balls and stir gently.
- Cook until the taro balls float to the surface, then boil for an additional 3 minutes. Drain and rinse under cold water. Set aside.
- Preparing the Coconut Milk Base
- In a bowl, mix 150g coconut milk, 180g whole milk, and 20-25g condensed milk. Stir until fully blended.
Assembling the Dessert
- Cut the cooled grass jelly into small cubes and divide them into 4 bowls. For the mango, slice it into small cubes or bite-sized pieces.
- Add the taro balls, sago pearls, mango cubes, sweetened red beans, raisins, and crushed peanuts.
- Pour the coconut milk base over the ingredients until everything is submerged.