Grass Jelly Concentrated Powder
Bossen Grass jelly Concentrated Powder is an authentic Asian style topping you will love. Grass Jelly is also known as black jelly, xian-cao, or leung fan in Indonesia, Taiwan, Hong Kong and other Southeast Asia countries. The traditional herbal jello - made of mesona chinensis - never loses its charm among Asian dessert fanatics.
Its smooth, bittersweet herbal texture and taste pairs perfectly with bubble tea drinks, and shaved ice desserts. It can also be served hot as a dessert, and be added toppings such as red bean and fresh taro. Insider tip: Add honey, simple syrup or condensed milk to set off the bitter taste.
Shelf Life: 18 Months
Net Weight: 2.2 lbs. per can, 44 lbs. per case
Country of Origin: Taiwan
We also have grass jelly in liquid form as an alternative.
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Ingredients:
Current packaging:
CORN STARCH, GRASS POWDER, SUGAR, GLUTINOUS WHITE RICE POWDER, BAKING SODA, GRASS FLAVOR
New packaging:
SUGAR, GLUCOSE, CORN STARCH, GRASS POWDER, BAKING SODA.
Storage & Care:
- Seal the bag after opening.
- Avoid excessive heat or moisture.
- Avoid constant exposure to light.
- Expiration date as marked on the package.
*Processed in a facility that also processes eggs, gluten, milk powder, nuts and peanuts.
*In an effort to continue to improve the products to our customers, we are pleased to announce a packaging change of grass jelly concentrated powder. Although the packaging may appear different, the ingredients remains the same.
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PLEASE NOTE: The recipe printed on the Grass Jelly bag is incorrect. Please do not use. Use the one below.
The measurement of oz is by volume (fl. oz).
Grass Jelly Topping
Ratio: (1:12)
Grass Jelly : Water
What: 10 g grass jelly powder 120ml hot water How: 1. In a pot, mix grass jelly powder with water. 2. Make sure powder is completely dissolved. Reheat mixture until it boils. 3. Turn off the heat, let cool at room temperature. 4. Leave in the fridge for around 2 hours before serving.
*If desiring to serve hot grass jelly, skip step 3 and 4. *Keep the jelly refrigerated. Do not freeze.
*It is recommended to serve the jelly within 4 days of making.
