Grass Jelly Drink

Ingredients(for 1 tall glass (approx. 300ml each), kopitiam-style)

• 1 can (400g) or 300g fresh Grass jelly (cincau) (Available at wet markets or supermarkets)
• 2 cups Water (Filtered)
• 2 leaves Pandan leaves (Tied into a knot for aroma) - optional
• 2 tablespoons Rock sugar (Adjust to taste)
• 1 tablespoon Stevia or monk fruit sweetener (Optional for lower calories) - optional
• 1 Lime (Cut into wedges, optional for zest) - optional
• As needed Ice cubes (For serving)
• A few sprigs Mint leaves (For garnish, optional) - optional

Instructions

1. 1

   Drain the grass jelly and cut into small cubes (about 1cm). Place the cubes in a large mixing bowl.

   5 minutes

   Use a wet knife to prevent sticking.

2. 2

   In a saucepan, combine water, pandan leaves, and rock sugar. Bring to a gentle boil until the sugar dissolves completely. Simmer for 5 minutes, then remove pandan leaves.

   10 minutes

   Pandan leaves add authentic aroma but can be omitted for simplicity.

3. 3

   Allow the syrup to cool to room temperature. For a healthier version, add stevia or monk fruit sweetener after cooling instead of extra sugar.

   5 minutes

   Do not add sweeteners while the syrup is hot to preserve their flavor.

4. 4

   Divide grass jelly cubes equally into two tall glasses. Add a generous amount of ice cubes over the jelly.

   2 minutes

   Layering ice above jelly keeps it bouncy and cold.