This iced grass jelly matcha latte has been one of my favourite ways of enjoying grass jelly at home! It’s lightly sweet, refreshing, and is the perfect treat.

I grew up eating grass jelly a lot with sweetened milk (if I remember correctly, we used sweetened condensed milk) and sometimes with cut up fruit. Apparently it has some health benefits, which kind of makes sense since it’s made from the leaves of black cincau, also known as Platostoma palustre. To make the grass jelly, the leaves are boiled until the liquid has thickened. Once cooled, the liquid will have a jelly consistency.

Where does Grass Jelly come from?

It’s really common in East Asian and South-East Asian desserts, but it’s usually called sương sáo or thạch sương sáo in Vietnam. I think in Vietnamese desserts, it’s often one of the ingredients for chè, which are Vietnamese dessert soups/puddings. I have a recipe for chè, but this kind doesn’t typically have any grass jelly in it.

What does Grass Jelly Taste Like?

Grass jelly has a subtle herbal flavour and is typically not sweetened when sold in cans. Sometimes, there are powdered kits that you can buy to make grass jelly at home.

Ways to Serve Grass Jelly

You can add more water and more sugar to these powdered kits. This will alter the texture so it’s softer and sweeter. I typically buy grass jelly at the Asian markets, but I haven’t seen the powdered kits where I live before. Granted, I also haven’t looked for them, but I’ll keep an eye out in the future!

This iced grass jelly matcha latte is one of the three ways I made grass jelly in a recent YouTube video! I hope you give grass jelly a try, it’s such a fun texture.

Yield: 1 drink

Iced Grass Jelly Matcha Latte

This is a refreshing morning treat or a dessert with a gentle caffeinated kick: grass jelly is herbal and refreshing and goes so well with sweetened condensed coconut milk and a frothy matcha latte!

Prep Time
5 minutes

Total Time
5 minutes


  • 1 tsp matcha powder
  • 1-2 tbsp boiling water
  • 1 tbsp sweetened condensed milk
  • 1/2 cup grass jelly, cut up into small irregular pieces with a spoon or a knife
  • 3/4 plant milk (I used soy), frothed
  • 3-4 ice cubes


  1. Make the matcha with a bamboo whisk and whisk in the boiling water until the matcha is well incorporated and is lightly frothed.
  2. Use a spoon to create “drizzle” effect of sweetened condensed coconut milk on the inside of the glass. Feel free to use 1-2 tsp instead of a full tablespoon, but grass jelly is completely unsweetened, so this doesn’t end up being too sweet.
  3. Layer grass jelly and ice in the glass.
  4. Add frothed soy milk and the whisked matcha on top. Stir and enjoy!

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