Chao Kuai (Grass jelly)

Thai dessert

In Thailand grass jelly is known as “Chao Kuai”, and is commonly served relatively plain together with ice and natural brown sugar. Additionally, it can also be served with fruits such as Jackfruit, the fruit of the toddy palm or mixed together with other Thai desserts.



50 gms Grass Jelly
50 gms Sugar
200 ml Water
50 gms Crushed Ice

Boil the water with the sugar until it is fully dissolved. Leave it to cool.
Cut the grass jelly into cubes or another forms and spoon in the serving bowl.
Add syrup and crushed ice over the grass jelly and serve cold.
You can add more syrup if you like more sweet.

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2 Responses to “Chao Kuai (Grass jelly)”

  1. Brian says:

    Gulmohar,you are welcome.Colin, reudce half if one chicken is too big for you and Faye.Pete, quickly try out.LCOM, yes, any types will work.Rachel, ya, no problem, if cook small qty.somewhere to SG, not sure ler.Ju, hope you will like it.Sze Sze, after tried, let me know ya.Happy homebaker,you are welcome.Sulianmummy, Happy trying.tigerfish, get whatever size of chicken which can fit into your current rice cooker, loose cut chicken pieces also works.mimid3vils, it will come out with some juices, and little burn it is ok, better aroma.

  2. Ahmadi says:

    Hi I was browsing for rieevws for this anshin rice cooker and found your wonderful food blog 🙂 I am actually considering to bring this to college to use it as a multicooker, wonder if it is possible to stir fry noodles or rice without having them stick on the bottom of the pot since it is not a non stick pot. Would you mind to share more of your experience on this rice cooker? Thanks a lot.

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