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Instructions. Add the water and agar-agar powder to a saucepan. To fully dissolve the powder, give it a good stir. With periodic stirring, place the saucepan over medium heat and bring the liquid to a mild boil. After the liquid reaches a boiling point, add the sugar and stir until it dissolves completely.

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Cubed grass jelly. A mixture of sweetened condensed milk, coconut milk, and regular milk, like in our Mango Black Sticky Rice Dessert. Cooked tapioca pearls. Diced mango. Green tea ice cream (optional) We simply cubed the grass jelly and mango…. And mixed coconut milk with some regular milk and sweetened condensed milk to taste.

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The jelly is cut into cubes for use in many desserts and drinks in China, Hong Kong, Taiwan and Southeast Asia. One quick recipe that utilizes grass jelly is Sua Suong Sao . Sua Suong Sao is a simple iced drink of grass jelly and milk, sweetened with simple syrup.

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Cut your water chestnuts in 1/4 inch pieces. Add around 20 drops of food coloring, or enough to make them turn bright red. Mix well. Pour tapioca starch and mix until all pieces are coated. Using a strainer, sift the water chestnuts to ensure to get rid of extra tapioca starch. Boil around 4 cups of water in a pot.

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2-3 tablespoons simple brown sugar syrup (equal part water and brown sugar; bring to a boil) 1/2 cup ice cubes. 1/2 cup milk. Instructions. In a tall glass, add grass jelly and desired amount of simple syrup. I like mine on the sweeter of 3 tablespoons. Add ice cubes and top with milk. Serve immediately.

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Grass jelly drink is a popular beverage in Asian countries, particularly in Southeast Asia and East Asia such as Hong Kong, Taiwan and China. Also, it is made from grass jelly, a traditional ingredient made from the leaves of a plant called mesona chinensis.

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Step 2 of 3. 5 lychee (s) 2 tbsp grass jelly. 250 water. To prepare grass jelly lychee drink, add some lychees into a glass along with some syrup from the canned lychee. Add grass jelly into the glass and sweeten with some pandan syrup. Fill the glass with water and ice cubes.

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Put the sugar, agar agar, coconut cream and water into a small pot then whisk well before you turn on the heat. (Once the heat is on, the agar agar powder will clump! (And we don't want that or the jelly won't be smooth.) 2a. Once mixed, bring the solution to the boil over medium heat, whisking continuously. 2b.

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Cendol is a Southeast Asian dessert/drink of worm-like pandan jellies, mixed with palm-sugar syrup and topped with sweetened coconut milk.In Vietnam, cendol is a popular street food known as Che Banh Lot.. Che Banh Lot literally translates to "Fallen Cake," which refers to how the pandan worm-like jellies are made.The pandan batter "falls through" some kind of kitchen equipment with.

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Fill half of the water into a pot. Knot the pandan leaf and drop it into the pot. Turn on the heat and let the water boil with the pandan leaf. Put on the lid. As soon as the water boils, ,turn off the heat and add the tea bag. Let the tea bag sit in the hot water for 1 to 2 minutes.

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Pour the sauce into a bowl and let it sit in the freezer for 20-30 minutes until room temperature. Placing the sauce in the freezer will help the sauce cool down quickly while you are prepping the rest of the ingredients. Cut the chestnuts into small pieces. Coat with red food coloring and tapioca starch.

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Add enough hot water to fully submerge the gummies, about twice the amount of water to gummy candy, and mix until the pieces of candy dissolve. Let it chill in the fridge for five hours. The mixture should be as solid and jiggly as jello. Pour milk or yakult, a Japanese probiotic milk beverage, over the solid jelly layer.

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Step 5: Make the brown sugar simple syrup while letting the jelly cools to room temperature. Add 1 cup water to 1 cup brown sugar in a small saucepan. Add in the used pandan leaves and bring everything to a boil on medium heat. Simmer and stir often for 10 minutes until you have a deep caramelized brown syrup.

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Step one: Mix grass jelly powder with water. Step two- heat the mixture: heat the mixture until boiling and then continue heating for 2-3 minutes. Stir from time to time. Step three- set aside to cool. If you don't care about the shape, simply leave the liquid in the pot to cool down.

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Start by mixing the warm water with the packet powder in a pot. Stir using a whisk until well combined, then cut the tip off the tube of the flavoring and squeeze the liquid in. Put the pot over a medium heat and stir for 10 minutes or until it begins to thicken. If it starts to boil, turn the heat down to low.

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Bring the brown sugar, pandan leaf and 1/2 cup cold water to a boil in a small saucepan over medium heat. Cook until the syrup thickens and large bubbles form on top of the hot syrup, 8 to 10 minutes.