Cincau Hijau | Green Jelly from Shrubs-type Grass Jelly Leaves

Cincau Hijau | Green Jelly from Shrubs-type Grass Jelly Leaves
Ingredient
The main Ingredient
* 100 grams of Grass Jelly Leaves (shrubs-type);
// The grass jelly leaves used this time is the shrubs-type grass jelly (Premna oblongifolia) with a wide and thick shaped leaf. So, it’s not the widely known vines-type grass jelly (Cylea berbata) which differs in shape and its processing method. For the vines-type grass jelly, we have provided its video tutorial separately here: • Bikin Cincau Tanpa Dir...
* Sufficient potable water and Pandan leaves for blanching;
* 1000 ml of Boiled water.
Additional Notes
// Making grass jelly from the shrubs-type grass jelly leaves is pretty tricky. Therefore, we’ve to be more determined and patient in processing it.
// For the water added when processing the leaves, it’s best to use water with a high lime concentration. Fortunately, the lime content of the water in my town, at Madiun is quite high (still within safe limits for consumption). When using water with a high lime content, the grass jelly hardening process occurs faster and better.
But if the water used is low in lime content, then you can add 2 tablespoons of limestone solution water into the last grass jelly leaves squeezing process. That way the grass jelly texture can be firmer and harden quicker.
Alternatively, we can use ashes produced from dried banana leaves. So, take enough dried banana leaves, then burn it to ashes. Take about 1 tsp of banana leaves ash, and brew it with half a glass of water, filter and take the water. Then mix the ash filtered water with the squeezed/processed grass jelly leaves. Stir well, and let stand as usual until the grass jelly hardens. With the 2 techniques mentioned above, the results of grass jelly should be firm to the max and fail-proof.
// Grass jelly that’s been stored for too long usually tends to shrink down and release water. But it’s ok, because we can just throw the water away. For better results of grass jelly with water-free texture. We can add lime juice taken from ½ lime or enough lemon juice taken from ¼ lemon.
Just like using ash water, lemon or lime juice is also mixed when the grass jelly is ready to be stored. Mix well, and store as usual. That way the hardened grass jelly shouldn’t be watery even though it is stored for days in the refrigerator. But the texture tends to be too soft and less firm, which is hard to cut or slice and can only be taken by spooning. As for the taste, it’s still the same, it’s still yummy, fresh, and free of raw smell.
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