- Nutritionist discusses health benefits of ‘leung fun’ and recommends a tasty recipe for savoury grass jelly with cucumber slices
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Black grass jelly with coconut milk and palm sugar. This refreshing drink is great for hot weather. Photo: ShutterstockWhen the weather is warm, we love refreshing, cold desserts. But many of these treats are loaded with sugar, which can leave us feeling sluggish and bloated. Still, there is one healthy alternative that is perfect for keeping you cool: grass jelly.
Also known as leung fun in Cantonese, grass jelly is made from the Platostoma palustre plant, a member of the mint family. To make this dessert, the plant’s leaves and stems are boiled for about eight hours with cornstarch. The gelatinous mixture is then left to chill and set, forming a wobbly jelly.
While grass jelly may not look appealing, its mild bitterness pairs well with many other flavours. It can be sweetened with a dash of honey, or it can be used to balance out the spiciness of a dish.
Grass jelly can go in many different dishes. It can be eaten on its own, with other ingredients, or used as a topping in bubble tea or soy milk. In Hong Kong, it is usually served cold with fresh fruit, nata de coco, evaporated milk, sweetened red bean and coconut milk.
Kathy Ng Yiu-fan, a nutritionist at Kat-Spirit Nutrition Centre in Hong Kong, suggested having Hong Kong-style grass jelly dessert only once in a while.
“Eating it with ... evaporated milk may counter its health benefits,” she noted. “Grass jelly has antioxidant properties and may help to lower blood cholesterol levels.”
There are two types of grass jelly that you can find easily in Hong Kong: the traditional version and those in easy-to-prepare sachets.
According to Ng, 100 grams of grass jelly powder contains 357 calories, 0.3 grams of protein, 89 grams of carbohydrates and zero fat.
But Ng explained that these sachets often contained additional sweeteners, additives to help the product last longer, and stabilisers to turn the powder into jelly. But the powder version can save you a lot of time.
A nutritionist’s take on Hong Kong’s favourite snack and an easy recipe for egg tarts
“Given how time-consuming it is to make grass jelly from scratch, it is fine to prepare it using pre-made powder as long as you have a balanced diet. This low-calorie food is a healthy option for people who are watching their weight,” she said, recommending a unique recipe for it.
“It is not just a dessert, but can also be used in savoury dishes.”
Ng suggested adding the crispness of cucumber to grass jelly: “The cucumbers add a touch of freshness, while the grass jelly and rice vinegar give the dish a cooling and slightly sweet taste.”
Refreshing grass jelly with cucumber
Ingredients (serves 6):
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one pack of jelly powder (about 100 grams)
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four cucumbers
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two tablespoons of sesame oil
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two teaspoons of soy sauce
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one teaspoon of rice vinegar
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½ teaspoon of salt
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½ teaspoon of black pepper
Directions:
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Add 250ml of cool water to the powder and mix well.
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Boil two litres of water and add the mixture to the boiling water. Stir and mix well. Ensure all the powder has dissolved in the water. Keep the mixture boiling for another one to two minutes.
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Pour the mixture into a large container. Let the mixture cool at room temperature for two to three hours to form a jelly.
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Use the back of a knife to cut around the edge carefully. Then, cut the jelly into cubes and place them in another container.
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Slice the cucumbers thinly.
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Combine the sesame oil, soy sauce, rice vinegar, salt and pepper in a large bowl.
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Add the grass jelly and cucumber slices to the bowl and toss to coat.
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Serve immediately or chill for later.
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