Tuesday, June 3, 2014

Recipe: Longan, Jackfruit, Grass Jelly in Lemongrass & Pandanus Syrup

I love Grass Jelly, especially in drinks and desserts. Grass Jelly is made from a plant that produces gel and jelly. There are three plants that are known as producers of the original and pure jelly and they are Premna Oblongifolia Merr, Mesona Palustris and Cyclea Barbata Miers (source Wikipedia).

Grass Jelly is a jelly-like dessert and is mostly found in Hong Kong, Macau, Vietnam, and Taiwan. It is available in various form, size and packages. It is most typically served chilled in a bowl, either on its own or with other fruits. Outside of Asia, it is mostly sold in cans at any of the Asian Supermarkets.

Longan, Jackfruit, Grass Jelly in Lemongrass & Pandanus Syrup
Serves: 4

2 stalks lemongrass, bruised
2 pandanus leaves, knotted
¼ cup rock sugar 
 cup coconut water
1 x 565g can of longan, drained
1 x 565g can of jackfruit, drained and sliced
1 x 540g can of grass jelly, diced into cubes

To serve:
Vanilla or Coconut ice-cream, optional

Place lemongrass, pandanus leaves, rock sugar and 1½ cup coconut water in a small saucepan and stir over low heat until sugar dissolves. Boil syrup until reduced by half, then refrigerate to cool.

Place longans, jackfruits, grass jelly and syrup in a bowl, combine well and refrigerate until chilled. Divide fruit and syrup amongst bowls and serve immediately, with ice-cream if desired. Smiley

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