Smooth and delicate texture, no added flavouring, suitable for vegetarians.
 

 
Making Cold Grass Jelly:
 
1. Add 100g tender grass jelly powder and 50g sugar into 1200mL boiling water, stir until fully dissolved.
 
2. Pour into molds, refrigerate for 8–12 hours before serving.
 
3. Sweetness can be adjusted.  Serve chilled for best texture.
 

 
Making Hot Grass Jelly:  
 
Add 100g grass jelly powder and 50g sugar into 1500mL boiling water, stir well, and serve immediately.