Everything served in ginger syrup is 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. ♥
Wedang Cincau dan Selasih - Grass Jelly and Basil Seeds in Ginger Syrup
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
- 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
- Ginger syrup
- 500 ml water
- 50 gram ginger, peeled and bruised
- 2 lemongrass, bruised and knotted
- 2 pandan leaves (optional), knotted
- 75 gram sugar
- 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.