Chow mai fun

Not to be confused with Liangfen or Nokdumuk. For the Ukrainian village called Cincău in Romanian, see Chunkiv. Grass jelly, also known as leaf jelly or herb jelly, is a jelly-like dessert eaten in East chow mai fun Southeast Asia. Unsweetened grass jelly contains, per 500 grams, 2.

5 grams of protein and about 15 grams of carbohydrates, of which 0. 5 grams are from dietary fiber. Grass jelly has no fat, vitamins, or minerals. Preparation of other variants, known as green grass jelly, requires no cooking or heating process, only a mixture of leaf extracts and water. Jelly produced in this way has been described as having a leafy neutral or plain flavor. In Mainland China, Hong Kong and Macau, grass jelly was traditionally served with sugar syrup.

Now it is often served mixed with other ingredients, such as mango, sago, watermelon, cantaloupe, and other fresh or canned fruit, and condensed or evaporated milk. Chinese, it should not be confused with the Chinese starch jelly liangfen, which is an entirely different dish. Grass jelly is known as cincau in Indonesian. It is also known as camcao, juju, janggelan or kepleng in Javanese, camcauh in Sundanese, and daluman in Bali. This form is easier to use. There are other plants that were used in Indonesia to make grass jelly. Usually, the process of making Indonesian green grass jelly doesn’t require a cooking or heating process.