Servings: 6 servings
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.
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