Wedang Cincau dan Selasih - Grass Jelly and Basil Seeds in Ginger Syrup

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Last updated: Dec 31, 2013 — Published: Dec 31, 2013 — By: Anita — Leave a Comment

Everything served in ginger syrup is an instant dessert for me. Maybe I am just partial, but sweet (or even mild and almost tasteless) food just taste better in it. I still have half a block of grass jelly and a small packet of basil seeds, and serving these in ginger syrup is just the perfect solution. By the way, basil seeds are usually sold dried. You just need to let them soak in hot water for a couple of minutes and they will expand. You don’t need a lot too, just a tablespoon soaked in half a cup of hot water is plenty to go around. They look completely black when dried, but resemble frog eggs or tiny eyeballs when soaked, pretty awesome. ♥

Author: Anita Jacobson

Categories: Dessert Vegetarian

Cuisine: Indonesian

Ingredients: Vegetables

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Serves: 4

Print Recipe

Ingredients

250 gram grass jelly (Indonesian: cincau), cut into small cubes
1 tablespoon basil seeds (Indonesian: biji selasih), soaked in 1/2 cup of hot water
500 ml water
50 gram ginger, peeled and bruised
2 lemongrass, bruised and knotted
2 pandan leaves (optional), knotted
75 gram sugar

Instructions

First, make the syrup by combining all syrup ingredients in a pot and bring to a boil. Reduce heat and simmer for 15 minutes. Turn off heat and strain to get a clear syrup.
Next, divide grass jelly and basil seeds into four serving glasses or bowls, top with ginger syrup. Serve immediately or chilled.