Sương Sáo
Chè & Tráng miệng • Việt Nam
Về Sương Sáo
Grass jelly drink with coconut milk and sugar syrup — cooling summer treat
How to Make Sương Sáo (Traditional & Healthy Version)
Sương Sáo, also known as grass jelly, is a beloved traditional Vietnamese dessert that offers a refreshing escape from the tropical heat. Originating from rural regions of Vietnam, this vegan delicacy is made from the leaves of the Mesona chinensis plant, which are carefully simmered to extract their natural gelling properties. The result is a subtly herbal, slightly bitter jelly that pairs beautifully with naturally sweetened syrups, coconut milk, and an assortment of toppings. Sương Sáo is prized not only for its unique flavor but also for its cooling effect on the body, making it a staple during the hot summer months and a common sight at local markets and family gatherings. This recipe keeps the authentic preparation while focusing on health-conscious ingredients and minimal added sugars. Its light texture and plant-based profile make Sương Sáo a perfect dessert for those seeking something gentle on the palate and easy on the waistline. Whether enjoyed as a midday treat or a light finish to a meal, Sương Sáo brings a taste of Vietnamese tradition to your table, embodying the country's love for harmonious, refreshing, and naturally vegan desserts.
Ingredients(for 1 medium bowl (approx. 200g per serving))
- 25 grams Dried grass jelly leaves (lá sương sáo)
- 1 liter Water (filtered)
- 2 tablespoons Tapioca starch (bột năng (for firming))
- 100 ml Coconut milk (unsweetened or light)
- 2-3 teaspoons Stevia or monk fruit sweetener (or adjust to taste)
- 2 leaves Pandan leaves (lá dứa, for aroma) - optional
- 1 tablespoon Chia seeds (for added fiber) - optional
- as needed Ice cubes - optional
Instructions
- 1
Rinse dried grass jelly leaves thoroughly to remove any dirt or debris.
2 minutes
Use a colander for easy rinsing.
- 2
In a large pot, combine rinsed leaves and water. Add pandan leaves if using. Bring to a boil, then simmer uncovered for 15 minutes, stirring occasionally.
15 minutes
Simmer gently to extract maximum flavor and color.
- 3
Strain the liquid through a fine sieve or cheesecloth into a clean pot, discarding the leaves. Press the leaves to extract all the liquid.
3 minutes
Squeeze leaves well for richer flavor.
- 4
Mix tapioca starch with 3 tablespoons of water to create a slurry. Slowly pour the slurry into the strained liquid, stirring constantly over low heat until the mixture thickens and turns glossy.
5 minutes
Continuous stirring prevents lumps and ensures a smooth jelly.
Why This Dish is Healthy
This Sương Sáo recipe is a healthy choice because it uses all-natural, plant-based ingredients, avoids refined sugars, and includes coconut milk and chia seeds for added nutrients. The dessert is vegan, gluten-free, and low in saturated fat, making it suitable for a wide range of dietary preferences. Its high water content and light texture also promote hydration and satisfy sweet cravings with minimal calories.
Sương Sáo is naturally low in calories and fat, making it an excellent dessert for calorie-conscious eaters. The grass jelly base provides antioxidants and dietary fiber, supporting healthy digestion. Using coconut milk adds healthy medium-chain triglycerides (MCTs) and essential minerals like potassium and magnesium. By sweetening with stevia or monk fruit, you avoid spikes in blood sugar, making it suitable for those monitoring carbohydrate intake. Optional chia seeds provide omega-3 fatty acids and additional fiber.
Pro Tips
- 💡Tip 1: Use fresh pandan leaves for an authentic, fragrant aroma.
- 💡Tip 2: Adjust the amount of tapioca starch if you prefer a firmer or softer jelly.
- 💡Tip 3: For a richer flavor, chill the dessert overnight before serving.
Storage & Serving
Store prepared grass jelly in an airtight container in the refrigerator for up to 3 days. Keep coconut milk and toppings separate until serving to maintain texture and freshness.
Best served: Lunch or as a light afternoon snack
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 80.0 kcal |
| Protein | 0.5 g |
| Carbohydrates | 18.0 g |
| Total Fat | 1.0 g |
| Fiber | 1.0 g |
