Taiwan / Desserts

Grass jelly with sweet milk

Name: Grass jelly with sweet milk
Prep time: 10 min
Yield: 4 portions
Cuisine: Taiwan
Ingredients: 500 g prepared unsweetened grass jelly; 400 ml milk; 30 g brown sugar; 40 ml hot water

Cool cubes of prepared grass jelly with milk and a little brown-sugar sweetness.

Prep10 min

Cook0 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

500 g prepared unsweetened grass jelly
400 ml milk
30 g brown sugar
40 ml hot water

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Dissolve sugar in hot water and let cool completely.
Cut prepared grass jelly into bite-size cubes.
Divide jelly between four bowls and pour over cold milk and syrup.
Serve immediately or refrigerate until serving.

A little kitchen note

Use prepared grass jelly; this is not a recipe for extracting the herb. Choose a suitable milk alternative if needed, and check its label. Home-cooking adaptation; not kitchen-tested. Check ingredient labels.

Allergen notes

Milk; check prepared jelly ingredients. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: — kcal
Protein: — g
Carbs: — g
Fat: — g
Fibre: — g
Total sugar: — g
Sodium: — mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Some ingredient information is incomplete; totals are withheld until reviewed.

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