Black cincau

Platostoma palustre

infusion

Dried stems and leaves boiled for a long time then set into a black jelly tasting of smoky herb, served in cubes in sweet drinks and with coconut milk.

Origin

Southern China, Taiwan and Southeast Asia

Season (United States)

all year round · grows in your region

Preparation

It is bought as ready-made jelly: it is cut into cubes and served cold in a sweet drink, coconut milk or syrup. Homemade, the herb is boiled for a long time before setting into jelly with a little starch.

Did you know?

In Taiwan it is also drunk hot, as a thick soup, in winter (shaoxiancao).