Price: IDR 5.000/glass
Grass jelly is known as cincau in Indonesian (it means green grass in Chinese). It is also known as camcao, juju, janggelan or kepleng in Java, camcauh in Sunda, and daluman in Bali. Black jelly (cincau hitam) is manufactured as an instant powder, like other instant jellies or agar. This form is easier to use. It is made from the leaves of Platostoma palustre (Mesona palustris).
There are other plants that were used in Indonesia to make grass jelly. They are Melastoma polyanthum, known as cincau perdu, and Cyclea barbata, known as cincau hijau or green grass jelly, and Cocculus orbiculatus or known as cincau Cina or Chinese green grass jelly. Some plants from genus Stephania such as Stephania hernandifolia (also known as Stephania japonica) and Stephania capitata are also being used as a substitute to create green grass jelly called cincau minyak or oily grass jelly.
Usually, the process of making Indonesian green grass jelly doesn't require a cooking or heating process. Mixing leaf extract and water with the addition of a period of waiting time for coagulation at mild room temperature is enough.
Indonesian green grass jelly has a distinct flavor compared to black grass jelly. It is absent of smoky flavor, almost no bitter taste, and has mild leafy flavor. Due to its plain neutral flavor, it is usually consumed with sugar water, syrup, coconut milk, and ice.