Green Cincau Jelly (Cincau Hijau) is a
two ingredient homemade jelly that is soft, wobbly, and naturally cooling. In
its natural form, this no-cook jelly carries a fresh, grassy, and lightly
earthy flavor with a hint of bitterness. It’s an acquired taste, and not
everyone can digest it easily.
But sure,
as a sweet dessert, as an Asian dessert, it can be anything more than coconut
milk and palm sugar/Gula Melaka syrup. Or, to convert to a Western style
dessert, honey, a scoop of ice cream, or even pancake.
A top notch healthy dessert, Green Cincau made from Cencau Perdu leaves (Premna oblongifolia or Cyclea barbata), is valued for its chlorophyll, natural cooling effect, gentle digestion, hydration, and antioxidants.
There are a couple of ways of making Green Cincau Jelly. One is washing the leaves, pouring water, mashing with hand, straining, and letting it set. Another is blending the leaves with water before straining. There is also the lengthy cooking method.
This recipe follows the easy recipe for making Green Cincau Jelly, with another style shown in the YouTube video below.
Natural homemade green jelly.
Ingredients for Green Jelly
2 cups green
cincau leaves - soaked, washed, and rinsed
2 cups hot
water
2 cups room
temperature water
How to Make Green Jelly
Pour hot water
over the leaves and let them soak for a while.
Remove the
leaves, place in a container, and add room temperature water.
Using your
fingers, mash and rub the leaves to extract the green jelly liquid.
Strain the liquid into a container.
Once set, cut into pieces or scoop with a spoon.
Top with coconut milk and palm sugar syrup.
Here’s a short video showing another way to make Green Cincau Jelly.
Fresh green jelly from real leaves.
All-natural jelly made the traditional way. No colouring. Just fresh leaves and homemade goodness.
