Grass Jelly (or Sương Sáo / Cincau) is a cool, black jelly with a mild, herbal flavor. Perfect in drinks, desserts, or over ice, it’s a refreshing treat that’s light, slightly bitter, and wonderfully soothing for hot days.
What is Grass Jelly?
Grass jelly is a jiggly, slightly bitter dessert made from the leaves and stems of the Mesona chinensis plant, a member of the mint family. When boiled with water and a little starch, it turns into a dark, silky jelly.
Popular across Southeast Asia, it’s usually enjoyed chilled—alone, in drinks, with syrup, coconut milk, or over shaved ice.
In Vietnam, we call it Sương Sáo (or Sương Sáo Đen / Thạch Đen), a dessert influenced by the Hoa people (Chinese-Vietnamese).
Alongside green grass jelly (Sương Sâm), agar agar (Rau Câu), and Guilinggao (Cao Quy Linh), it’s one of the natural treats that instantly cools you down in summer.
While canned grass jelly works fine, making it at home is cheaper and easier than ever with ready-made powders instead of dried leaves. With a few simple tips, you can get that perfect silky, wobbly texture every time.
Ingredients
- Black grass jelly powder
- Water
- Tapioca starch – my secret for an extra silky, wobbly texture
- Granulated sugar – keeps it just the right sweetness, so don’t cut back
- Pandan leaves (optional) – for a subtle fragrant touch
Instructions
Step 1: Hydrate the Grass Jelly Powder
- In a bowl, combine the black grass jelly powder, tapioca starch, and sugar with 1.25 cups (300 ml) of water (for 1 packet).
- Let it sit for about 15 minutes so the powder fully absorbs the water.
Step 2: Make Pandan-Infused Water
- In a saucepan, simmer 5 cups (1.25 L) of water with pandan leaves (optional) for 10 minutes to make pandan-infused water.
- Pour 4 cups (1 L) of this into the grass jelly mixture. No pandan? Plain water works just fine.
Step 3: Cook Until Smooth and Silky
- Pour the mixture into a saucepan and cook over medium heat, whisking constantly. After 3–4 minutes, it will thicken and look lumpy—keep stirring until smooth.
- Bring it to a gentle boil and continue stirring for another minute until perfectly silky.
Step 4: Strain, Set, and Chill
- Pour the mixture through a sieve into molds to remove any lumps.
- Let the grass jelly cool completely, then refrigerate. After at least 5 hours, it’s ready to enjoy.
Expert Tips
Don’t skip the resting time: Letting the powder mixture sit before cooking helps it absorb water evenly and prevents grainy jelly.
Keep whisking: Constant stirring is the secret to a smooth, lump-free texture.
Strain it: Always pour the cooked jelly through a sieve—it makes a world of difference for that silky finish.
Chill long enough: Give it at least 5 hours in the fridge to fully set and achieve that signature wobble.
Flavor boost: Pandan leaves add a beautiful aroma, but if you don’t have them, a drop of vanilla works as a nice substitute.
How to Enjoy Grass Jelly
Grass jelly can be cut into cubes or shredded, making it a fun and versatile addition to countless desserts and drinks.
With sweetened liquids: Pair with brown sugar syrup, sweetened coconut sauce, Vietnamese coffee with condensed milk, or plant-based milks like soy milk or oat milk.
With toppings: Top it off with sago pearls, tropical fruits, red bean paste, basil seeds or even a scoop of matcha ice cream or coconut ice cream.
In Chè (Vietnamese dessert soups): Add Sương Sáo to chilled classics like Chè Ba Màu (Three-Color Dessert), Chè Thái, or Chè Khúc Bạch for an extra layer of texture.
With milk tea: Swap out boba pearls for grass jelly in many favorites like Caramel Milk Tea, Vietnamese Milk Tea, Jasmine Milk Tea or Ube Milk Tea.
With tea and smoothies: Add grass jelly to tropical drinks for extra texture—think Vietnamese avocado smoothie, refreshing winter melon tea, or even fruit teas.
Other desserts: Grass jelly also shines in many Asian sweets—think Halo Halo, mango sago, Taiwanese taro balls, Cendol, Bubur Cha Cha, shaved ice treats, Korean Hwachae or the Japanese Anmitsu.
Other refreshing Vietnamese treats for hot days
Grass Jelly (Herbal Jelly / Sương Sáo)
Ingredients
- 1 packet black grass jelly powder (50 g / 1.8 oz)
- 1 tbsp tapioca starch (15g)
- ¾ cup granulated sugar (150g)
- 1¼ cups room-temperature water, part 1 (300ml)
- 5 cups pandan-infused water or plain water, part 2 (1.25 liter)
- 2 pandan leaves, for infusion (optional)
Instructions
- In a bowl, whisk together the black grass jelly powder, tapioca starch, and sugar with the 1st portion of water. Let it sit for 15 minutes to allow the powder to fully absorb the liquid.
- Meanwhile, in a saucepan, simmer the 2nd portion of water with pandan leaves for 10 minutes to infuse. Measure out 4 cups (1 L) of this pandan water and stir it into the jelly mixture. If you don’t have pandan, use plain water.
- Transfer the mixture to a saucepan and cook over medium heat, whisking non-stop. After 3–4 minutes it will start to thicken and look lumpy—just keep whisking until the texture evens out. Bring it to a gentle boil and stir for another minute until silky smooth.
- Strain the hot jelly through a sieve into molds to catch any lumps.
- Allow it to cool to room temperature, then chill in the fridge for at least 5 hours until fully set and delightfully wobbly.
