Refreshing Vietnamese Grass Jelly Dessert

In a small bowl, mix the grass jelly powder with 50ml cold water until a smooth paste forms.

Bring 450ml water to a boil in a saucepan. Pour the boiling water into the grass jelly paste, stirring continuously until the powder is fully dissolved and the mixture thickens slightly.

Pour the grass jelly mixture into a shallow dish and let it cool completely at room temperature. Then, refrigerate for at least 1 hour at 4°C until firm and set.

While the jelly sets, prepare the simple syrup: combine sugar with 100ml water and the pandan leaf (if using) in a small saucepan. Heat over medium heat, stirring until the sugar dissolves. Simmer gently for 2 minutes, then remove from heat and let cool completely. Remove pandan leaf before serving.

Once the grass jelly is firm, carefully unmold it and cut into small cubes or strips, about 1-2 cm in size.

To serve, place a generous amount of grass jelly in individual bowls. Add crushed ice, then drizzle with the cooled simple syrup and coconut milk. Garnish with roasted peanuts if desired.