Chao Kuay

1. 1

   Prepare the Sugar Syrup

   In a small pot, bring water to a boil. Add brown sugar or palm sugar and stir until completely dissolved. Remove from heat and let cool to room temperature.

2. 2

   Prepare the Grass Jelly

   If using store-bought grass jelly, remove from package and rinse briefly. Cut the grass jelly into small cubes (about 1-2 cm) or thin strips according to preference. If using grass jelly powder, follow package instructions to prepare and set the jelly, then cut into cubes.

3. 3

   Assemble the Dessert

   Place the grass jelly cubes in individual serving bowls. Add crushed ice on top of the jelly.

4. 4

   Serve

   Pour the cooled sugar syrup over the grass jelly and ice. Serve immediately. Diners can stir the dessert to mix the syrup throughout before eating.

• •Use natural brown sugar or palm sugar for the most authentic flavor - it has a richer, more complex taste than white sugar
• •The sugar syrup should be cooled before pouring over the ice to prevent rapid melting
• •Grass jelly has a slightly bitter, herbal taste that balances perfectly with the sweet syrup
• •For best texture, cut the jelly into uniform cubes so they're easy to eat with a spoon
• •Store-bought canned or packaged grass jelly is convenient and commonly used in Thailand
• •The dessert is best served immediately after assembly while the ice is still frozen

• •
  kluay-buat-chi
• •
  khao-niao-mamuang
• •
  lod-chong
• •
  thap-thim-krop

Grass jelly (chao kuay in Thai, from Teochew Chinese) was invented by the Hakka people in southern China, who historically used the food to alleviate heat stroke after long days working in the field. The dessert spread throughout East and Southeast Asia through Chinese migration, particularly by Teochew and Hakka communities. In Thailand, it became a popular street food dessert, especially in areas with significant Chinese-Thai populations like Bangkok's Chinatown (Yaowarat). The herb used to make grass jelly (Platostoma palustre/Mesona chinensis) must be dried for a year before its fragrant oils become apparent. Most of the herb used in Thailand is sourced from Vietnam, China, and Indonesia, as Thai growing conditions are not ideal for this plant. The traditional production involves thoroughly rinsing the dried herb and boiling it in water for two to three hours to extract the fragrant oils, then adding potassium carbonate and starch to create the signature jelly texture.

Authentic Thai chao kuay is characterized by its simplicity - traditionally served with just natural brown sugar syrup and ice, allowing the unique herbal, slightly bitter flavor of the grass jelly to shine through. The jelly should be a translucent dark brown or black color with a subtle smoky undertone and fragrant herbal aroma. While modern variations include coconut milk and various fruits (especially jackfruit and toddy palm), the most traditional preparation keeps it minimal. The use of natural brown sugar or palm sugar (rather than white sugar) is important for authenticity, as it provides a richer, more complex sweetness. In Thailand, pre-made grass jelly (canned or packaged) is commonly used rather than making it from scratch, as the production process is time-consuming and requires specific ingredients. The dessert is especially popular as a street food and is prized for its cooling properties, making it ideal for Thailand's hot climate. It's often sold by vendors who serve it fresh to order, cutting the jelly and assembling the dessert on the spot.