In Asia, Dried Grass Jelly has been widely used to produce for the usage for dessert and herbal drinks such as cooling and soothing beverage. The plants are boiled in water containing potassium carbonate. The juice is cooked and then cooled into a gelatinous consistency.
Grass jelly, most famous called in Chinese Liang fen or Shao xian cao; or Malay: as Cincau. It needs to be cooked or boiled for several hours before it can be consumed as desserts or drinks. Grass Jelly basically origin is from the mint family ( Mesona Chinensis) with potassium carbonate. It is a type of food with a Jelly-like consistency dessert.
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