Food & Receipts

The Magic of Moisture: Unveiling the Secrets of Dew, Fog, Mist, and Haze

Have you ever been confused while ordering between "Sương sa", "Sương sáo" and "Sương sâm"? If so, you're not alone. Let's investigate what makes these three Vietnamese dishes unique.

Administrator

16 September, 2023

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Coconut jelly, grass jelly, and pennywort jelly are three popular types of Asian desserts, often enjoyed as refreshing and delicious treats. Despite sharing similar names, these three jellies differ in terms of ingredients, flavors, and health benefits. Let’s explore their unique characteristics.

1 What is Coconut Jelly?

Coconut Jelly

Coconut jelly, also known as “xu xoa” or “xoa xoa” in Central Vietnam, is a white-colored jelly made from various types of seaweed and non-toxic algae. It is a nutritious and healthy treat, containing beneficial minerals.

Coconut jelly is commonly used in popular drinks such as coconut jelly and pomegranate seeds, and longan coconut jelly.

The process of making coconut jelly is intricate and time-consuming. The main ingredient, seaweed, is carefully collected from the sea and then cleaned, soaked, and boiled. A single me fruit is added to the mixture to soften the jelly and expedite the setting process. The cooked seaweed is then strained, and the liquid is slowly poured into molds. After a few hours, the liquid cools and sets into a white, opaque jelly.

Coconut Jelly Ingredients

Coconut jelly is often served with syrup, coconut milk, a few drops of pomelo or banana essence, and sago pearls. It is commonly used in desserts such as longan coconut jelly, coconut jelly and pomegranate seeds, or coconut milk with coconut jelly.

Coconut Jelly and Pomegranate Seeds

Check out these 3 recipes for pomegranate seeds using tapioca starch and sago pearls. Perfect for making desserts or bubble tea!

2 What is Grass Jelly?

Grass Jelly

Grass jelly, known as “thủy cẩm” in Chinese, is a traditional dessert with a cooling effect. It is believed to help lower blood pressure, treat colds, and alleviate joint pain. This dessert has its origins in China and is popular in both Northern and Southern Vietnam.

Grass jelly is made from a plant with the same name. The plant is an annual herb that grows to a height of 15-100 cm. The leaves and stems of the grass jelly plant are used fresh or dried for later use. To make the jelly, the plant parts are crushed and boiled, and then mixed with tapioca starch and rice flour. As the mixture cools, it sets into a dark, almost black jelly, often served with sugar and banana essence.

Grass Jelly Plant

In addition to sugar, grass jelly is delicious when paired with soy milk or coconut milk. It is also commonly used in various dessert soups.

Grass Jelly with Coconut Milk

3 What is Pennywort Jelly?

Pennywort Jelly

Pennywort jelly is made from a creeping herb with either hairy or hairless stems and dark green, ovate leaves. The jelly is believed to have cooling properties and is used to treat constipation and skin problems such as acne.

Pennywort is commonly used in Southeast Asian cuisine, especially in Laos, Isan (northeastern Thailand), and Cambodia. In Laos and Isan, pennywort leaves are used in a sour soup called “keng noh mai som,” which includes ingredients like bamboo shoots and chilies. In Cambodia, pennywort leaves are added to the samlo soup, and they are also used in medicinal preparations to treat dysentery. In Thailand, the roots of the pennywort plant are used as a remedy for fever.

In Vietnam, pennywort leaves are used to make jelly and are also consumed as a vegetable. To make the jelly, the leaves are crushed or blended with cold water, strained, and left to set for 1-2 hours. The result is a natural green-colored jelly.

There are two types of pennywort plants: pennywort with hairy leaves and stems (known as “sương sâm lông”) and pennywort with smooth, hairless leaves (known as “sương sâm lá láng”). The hairy pennywort is generally preferred as it produces a smoother and more delicious jelly.

Pennywort Leaves

Pennywort jelly is typically cut into small pieces and served with a little sugar and banana essence, or coconut milk.

Coconut Jelly, Grass Jelly, and Pennywort Jelly

4 How are Coconut Jelly, Grass Jelly, and Pennywort Jelly Different?

Coconut Jelly, Grass Jelly, and Pennywort Jelly

Coconut jelly, grass jelly, and pennywort jelly are all refreshing desserts with potential health benefits.

Despite their similar functions, these three jellies differ in various aspects, including color, texture, ingredients, and uses:

Coconut jelly is white in color and made from seaweed. It sets into a firmer jelly compared to the other two.
Grass jelly has a deep black color and is made from the grass jelly plant. It is commonly served with sugar, coconut milk, or added to dessert soups. This jelly is widely loved and can be easily prepared using grass jelly powder.
Pennywort jelly has a natural green color derived from the pennywort leaves. It is usually enjoyed with sugar and banana essence or coconut milk.

In conclusion, while these three jellies share some similarities, they each have unique characteristics and offer distinct flavors and health benefits.

Frequently asked questions

The desserts are Coconut Jelly, Grass Jelly, and Pennywort Jelly. Despite sharing similarities, they differ in ingredients, flavors, and health benefits. Coconut Jelly is made from seaweed and algae, giving it a white color. Grass Jelly is made from a plant with the same name and has a deep black color. Pennywort Jelly derives its natural green color from pennywort leaves.

Coconut Jelly, known as ‘xu xoa’ or ‘xoa xoa’ in Central Vietnam, is a white, nutritious treat made from seaweed and non-toxic algae. It is often served with syrup, coconut milk, and a few drops of citrus essence. The process of making it is intricate and time-consuming, involving careful collection and preparation of seaweed.

Grass Jelly is a traditional dessert with a cooling effect, believed to lower blood pressure, treat colds, and alleviate joint pain. It is made from the Grass Jelly plant, an annual herb, and is combined with tapioca starch and rice flour to create a dark, almost black jelly. It is often served with sugar and banana essence, or paired with soy milk or coconut milk.

Pennywort Jelly is made from a creeping herb with hairy or hairless stems and dark green leaves. It is believed to have cooling properties and is used to treat constipation and skin issues. Pennywort is commonly used in Southeast Asian cuisine, especially in Laos, Isan (Thailand), and Cambodia. The leaves are used to make jelly in Vietnam, and the roots are a remedy for fever in Thailand.

Coconut Jelly is white and has a firmer texture due to seaweed. Grass Jelly is deep black, made from the Grass Jelly plant, and commonly served with sugar or added to desserts. Pennywort Jelly has a natural green color from the leaves, usually enjoyed with sugar and banana essence, or coconut milk. All three have unique characteristics and offer distinct flavors.