Monday, February 18, 2013

Prepare cincau (grass jelly) lemon drink with Keat Yue

Keat Yue one of the sibling of Keat Lai introduce members on how to make cincau lemon drink during tea time.  Everyone took turns cutting the cincau into small pieces to make the drink.

Cincau (Grass jelly) is made by boiling the aged and slightly oxidized stalks and leaves of  Mesona Chinensis (member of the mint family) with potassium carbonate for several hours with a little starch and then cooling the liquid to a jelly-like consistency. This jelly can be cut into cubes or other forms, and then mixed with syrup to produce a drink or dessert thought to have cooling (yin) properties, which makes it typically consumed during hot weather. The jelly itself has a slight bitter taste, a light iodine lavender flavor, and is a translucent black.

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