Grass Jelly

House-Made Preparations · Jellies · Jelly

Portion while hot right after cooking, skim off surface foam, leave the lid slightly open to cool, then refrigerate. Refrigerated shelf life is 4 days.

Preparation

1. Heat 4500 g of water in a rice cooker until boiling.
2. Add 1500 cc of grass jelly liquid and 660 g of fructose, stir well, and wait for it to boil again.
3. Dissolve 50 g of tapioca starch in 250 g of cold water (must use cold water, otherwise it will clump).
4. Slowly add the tapioca starch water after boiling.
5. Stir until it changes from thick to thin, then turn off the heat and portion.