Sương sáo jelly is a black grass jelly made from the leaves of Platostoma palustre (Vietnamese: sương sáo). Making this jelly is much easier with the commercial powder product made from the leaves. You can easily follow these instructions on the package.
Clove basil seeds (Vietnamese: hạt é) are often found in various jelly dessert dishes in Vietnam. These aromatic seeds are the seeds from the plant named Ocimum gratissimum, also known as clove basil or African basil. In normal condition, the seeds are black, but when soaked in water, they absorbed and turn translucent and a bit slimy.
Rinse the clove basil seeds through a sieve. Soak in a bowl of cold water in 30 mins.
Bring a pot of water and grass jelly powder to a boil on low heat. Stir during cooking until the powder expands in size and the solution becomes viscous. Turn off the heat and wait for the paste turns into jelly.
In a bowl, add milk, and sliced black jelly, some ice cubs and the clove basil seeds. Add 2 drops of banana essence if you like.
If you don't have clove basil seeds, use chia seeds instead.
Vietnamese cuisine is the method of cooking, the principle of mixing spices and the general dining habits of all Vietnamese people in Vietnam. With a unique geography, climate, and cultural exchange, the cuisine of Vietnam is extremely diverse and rich. The characteristics of Vietnamese cuisine is the focus on the freshness, so Vietnamese dishes are generally perceived as delicious and healthy.
