Sương sâm (Gynostemma pentaphyllum) is a climbing plant that often creeps or clings to fences or other plants to grow. There are two types: those with smooth leaves and those with hairy leaves. The stems are about 3-5 meters long, with older plants having even longer stems and more branches. The leaves of the sương sâm plant are processed into a delicious and refreshing dessert: sương sâm jelly, a taste that is hard to forget once you've tried it.
Grass jelly is a popular dessert that helps cool you down on hot days.
PHOTO: NGO MA THIEN
In the past, people in rural areas working in fields and gardens often came across many sương sâm leaves. While working, they would quickly pick some leaves to make a refreshing dessert on hot days. According to folklore, sương sâm has many uses, so now many people cultivate it for medicinal purposes. Therefore, finding them to prepare this cooling dessert is very easy.
The process of making sương sâm jelly is quite meticulous and involves many steps. First, when bringing the sương sâm leaves home, they must be washed thoroughly with plenty of water to remove dirt and then drained in a basket. Before blenders were available, people would often crush the sương sâm leaves and then strain the juice through a muslin cloth.
Now, take the chopped and drained sương sâm leaves and enough filtered water, blend until the leaves are finely crushed, then strain through a sieve several times. Finally, gather the crushed leaves by hand and squeeze one last time to extract all the sương sâm juice.
This grass jelly dessert has an eye-catching, vibrant green color and is refreshing.
PHOTO: NGO MA THIEN
Depending on personal preference, you can pour the filtered sương sâm leaf water into small trays or plastic bowls… Then, refrigerate the filtered water at room temperature for about 5 hours to enjoy your favorite sương sâm jelly. If you don't finish it in one day, you can store it in the refrigerator for up to two or three days.
This delicious grass jelly dessert, with its vibrant green color, is refreshing and cooling. The chewy texture and distinctive aroma of forest leaves are incredibly satisfying. For added appeal, it's best enjoyed with coconut milk, basil seeds, a syrup made with a few slices of ginger, or honey.
Source: https://thanhnien.vn/mon-ngon-mua-he-thanh-mat-thach-suong-sam-18525050614511995.htm
Comment (0)