Chin Chow , also known as Grass jelly is made by boiling the aged and slightly fermented grass or leaves of the mint family (specifically Mesona chinensis ) with potassium carbonate , and then cooling the liquid to a jelly-like consistency. This jelly can be cut into cubes or other forms, and then mixed with syrup to produce a drink or dessert thought to have cooling ( yin ) properties, which makes it typically consumed during hot weather.

The jelly itself has a slight bitter, iodine flavour and looks translucent and black in colour. It can also be mixed with soy milk to produce a milky white liquid with black strands in it.

Honey Chin Chow

Chin Chow Original