Suong Sao Sua Hat E (Grass Jelly Oat Milk with Basil Seeds), Sweetened with Monk Fruit
Sweets and drinksDrinksVietnamAbout 1 hour
This grass jelly drink is made for hot days. The jelly is the tricky part: powder that has not swelled enough before the pot goes on the heat turns out grainy instead of smooth and firm.
Mix the powder with water and let it rest for 25 minutes to swell, then cook over medium heat for 5 to 10 minutes with constant stirring. The jelly sets in the fridge in 30 to 40 minutes.
This batch weighs about 1.4kg, at roughly 22 calories per 100g.
Method
Put 50g grass jelly powder and 90g kOBE Monk Fruit Blend in a pot, mix them, then add 1 liter water and stir until fully dissolved. Let it rest for 25 minutes so the powder swells.
Cook over medium heat for 5 to 10 minutes, stirring constantly, until the mixture turns black and thickens.
Pour the jelly into a mold, let it cool, then chill for 30 to 40 minutes until set and firm.
Put 1 teaspoon basil seeds in a glass with 150ml water, stir and leave for 10 to 15 minutes to swell.
Cut the jelly into small pieces, add them to a glass with crushed ice, pour in 220ml oat milk slowly, then add the soaked basil seeds.
Tips
A full 25 minute rest before cooking is what makes the jelly smooth rather than gritty.
Stir steadily while it cooks so the jelly does not clump.
Soak the basil seeds 10 to 15 minutes until fully swollen before they go in the glass.
Pour the milk slowly over the ice for clean layers.
The jelly needs a full 30 to 40 minutes in the fridge to firm up, since cutting it soft crumbles it.
Fully swollen basil seeds carry a clear coat, while unswollen ones are gritty and slightly bitter.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.