You have to believe me when I tell you that this is not a bowl of thickened squid ink.
It’s a dessert/snack, which tastes like a grass jelly flavored Angel Delight (pudding). The creation was made purely accidentally. I had half a can of grass jelly left, and I wanted to make it into a drink with rock sugar syrup… only the amount of syrup I used was not substantial enough to make a drink, but a silky dessert/snack.
I thought it was pretty pleasant. However, if the black gelatinous mass doesn’t put you off, the flavor might. It’s lightly bitter, and tastes medicinal – definitely an acquired taste.
If you’re into your grass jelly, this is a great way of enjoying it. It’s deliciously refreshing, making it perfect for the warm summer months.
CHINESE GRASS JELLY PUDDING
- ½ (540 g, 19 oz) can grass jelly, well chilled and cut into chunks
- 3 tablespoons cold rock sugar syrup*, or to taste
* To make rock sugar syrup, simply dissolve the lump of rock sugar in a small amount of hot water. If you like a really sweet syrup, add more rock sugar. If you cannot find rock sugar, you can also use brown sugar made into a syrup, agave nectar, honey, brown rice syrup, maple syrup or any other syrup, to taste
1. Pop the grass jelly and rock sugar syrup in a liquidizer.
2. Blitz until smooth, then serve and enjoy!