Slice the grass jelly according to your preference. For classic cubes, cut the jelly into uniform 0.5-inch pieces. If you prefer thin, slurpable strips, grab a sharp julienne peeler and gently shave the jelly into long, delicate strands.

Place a pan or pot over low heat and add natural cane sugar, brown sugar, and water. Stir constantly as the sugar dissolves and starts to bubble. When the bubbles appear, keep stirring for about 20 seconds until the mixture turns a golden brown and thickens slightly. Watch closely to avoid overcooking, as the sugar can quickly burn.

Remove the pan from the heat and let the sugar syrup cool at room temperature for about 10 minutes. Don’t worry if the syrup thickens as it cools—that’s completely normal.

Fill a glass with ice and add your prepared grass jelly. Drizzle the caramel along the sides of the glass for a beautiful ‘lava’ effect. Finish with an extra sprinkle of brown sugar on top before serving! Serve with a straw for sipping and a spoon for scooping up those jelly cubes.

Slice the grass jelly according to your preference. For classic cubes, cut the jelly into uniform 0.5-inch pieces. If you prefer thin, slurpable strips, grab a sharp julienne peeler and gently shave the jelly into long, delicate strands.

Place a pan or pot over low heat. Add the natural cane sugar, pandan leaves, and water. Stir gently until the sugar completely dissolves.

In a mixing bowl, add your grass jelly cubes or strips. If you have grass jelly juice (often inside the bag with fresh grass jelly), pour it over the jelly.

Pour the sugar syrup from step 2 over the jelly.

Allow the mixture to cool at room temperature for about 10 minutes.

Fill a glass with ice, then pour the cooled liquid mixture over it. Top with extra jelly if you like, and sprinkle with optional brown sugar. Serve with a straw and a spoon for scooping the jelly cubes. Enjoy!