Jellyfish Jelly - Sweet taste of childhood

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When I was a kid, the kids in my neighborhood loved picking ginseng leaves, kneading them together and waiting for the ginseng jelly to thicken, happily scooping spoonfuls to eat with coconut milk or condensed milk, or simply eating with white sugar and ice cubes was also delicious.

Nowadays, when there are so many attractive snacks sold from the countryside to the city for children to choose from, but whenever there is time and conditions, the mothers in my hometown will treat their children to this delicious dish so that they can taste the sweet and refreshing taste of childhood. Just imagine, using a spoon to scoop a piece of dark green jelly and put it in your mouth to chew slowly. The fresh, crunchy, chewy taste of jelly mixed with the cool taste of ice, the sweetness of sugar, and the richness of coconut milk, how wonderful!

Good jelly leaf must be old, dark green (when crushed, it has a lot of sap, is tough, not crumbly).

Put the jelly leaves in a bowl, pour in an appropriate amount of boiled and cooled water (secret) so that when frozen, the jelly leaves are not too soft or too hard. Use your hands to crush the leaves in the water, so that the liquid in the leaves dissolves into the water, has a dark green color and is viscous.

Put the grass jelly water into a strainer, take the water into a basin (discard the residue) and let the grass jelly water dry for about 30 minutes, the grass jelly water will freeze, put it in the refrigerator and it's done.