Iced Grass Jelly - Es Cincau

Ingredients

• 500g (1 lb 2 oz) grass jelly block, chilled
• 150g (5.3 oz) palm sugar, roughly chopped
• 240ml (1 cup) water (for palm sugar syrup)
• 240ml (1 cup) coconut milk, well‑chilled
• •••See the full ingredient list and shop it in the app.

Method

1. 1Chill the grass jelly: refrigerate the whole block for at least 30 minutes so it firms up.
2. 2Break or slice the chilled jelly: using a fork or knife, tear the jelly into bite‑size pieces or thin strips—no cubes.
3. 3Make palm sugar syrup: in a small saucepan combine palm sugar and water, heat over medium, stirring until fully dissolved.
4. 4Simmer and clarify: reduce heat and simmer gently 3–5 minutes until slightly thickened, add a pinch of salt, then strain through a fine‑mesh sieve.
5. ••• Cook along hands-free with timers and step-by-step guidance in the app.