Preparation time: 25 minutes
Grass jelly, also known as leaf jelly or herb jelly, is a type of dessert mainly eaten in eastern and south-eastern Asia. It has a mild, slightly bitter taste and is served chilled with other sweet toppings, or in drinks.
- 1 small watermelon
- 1 Galia melon
- 1 can grass jelly
- 1 liter water
- 3 Tbsp sago pearls
- 250ml coconut milk for dessert
- 1 can condensed milk
Make sure the coconut milk and grass jelly are chilled, and only take them out of the fridge at the last minute.
Cube the watermelon and Galia melon, cover and put it in the fridge.
Boil 1 liter of water in a pan. Once the water starts boiling, add the sago pearls. Turn down the heat to medium-low and boil the sago pearls for about 10 minutes. Turn off the heat and leave the sago pearls in the pan for 10 minutes, covered. When the sago pearls are translucent, they are done. Rinse the pearls with cold water and drain in a colander. Put it aside and let it cool.
Pour the coconut milk in a bowl and the condensed milk to taste.
Take out the grass jelly from the can and rinse. Then cut it into pieces.
Divide the sago pearls over the glass bowls. Then add 3 tablespoons of sweetened coconut milk to each bowl. Lastly, add the grass jelly and the melon pieces.