For us, the texture and flavour green ai yu jelly may surpass even the conventional grass jelly in the usual summer dessert serving grass jelly in sugar water. Green grass jelly is usually eaten in Indonesia where it is known as cincau hijau. Unlike the cooking process used to make proper grass jelly, green grass jelly is made by mixing extract from the leaves of the Cyclea barbata with water and resting the mixture at room temperature until it forms a jelly-like consistency.
This Chin Chin Green Ai Yu Jelly is our favourite brand.
The green grass jelly is a translucent bright green colour with a mild leafy aroma. Served chilled on its own, the jelly is firmer than proper grass jelly with the same mild leafy flavour and a gentle natural sweetness. Compared to proper grass jelly which has a natural bitterness, this is a jelly we’d be happy to eat on its own, although we do prefer it in sugar water (1/3 cup sugar dissolved in 250 mL hot water, chilled then combined with the contents of 3 cans — we use a mix of green grass jelly and grass jelly). The jelly retains its bouncy texture and sweet leafy flavour after soaking in sugar water.
This Chin Chin Green Ai Yu Jelly contained 540 g. It was produced in Taiwan and purchased in Sydney, Australia in 2018.