Monday, April 2, 2012

Grass Jelly

I have been back in Brunei for three days now. And as each day passes, it gets harder to resist the call of food. We are talking about at least three dishes at every meal and a variety of snacks ranging from traditional biscuits to oven baked chips to jellies, available for consumption at any hour of the day.

From time to time, ma will call me into the kitchen to show me how to cook. Or bake. Or make a herbal drink. And today, it was to make jelly. As in the jelly from the well known "cincau" grass jelly drink. 

My mum makes it look so easy. But the truth is, she has been trying to master it for years. She found out the trick to making them the other day. "Su fen" as it is known in Chinese or tapioca flour as we know it. After boiling the jelly grass and sifting the leaves, mix the tapioca flour with water and add the mix to the sifted grass jelly.

Pour it into containers and let it cool. Then put it into the fridge to set.

I did not known that grass jelly was the result of boiling a herb and not some food colouring product. Interesting indeed.

No comments:

Post a Comment