“Jelly on a plate, jelly on a plate.. Wibble wobble, wibble wobble, jelly on a plate..” I often heard kakak sing Jelly on a plate song. Back to Indonesia, there were many ways to make Jelly. We have many names for Jelly referring different things. Black Cao (pronounce as Cao – bye Italy), is a kind of black jelly made from Janggelan leaf. Agar-agar (national name for Jelly) is a general jelly made from seaweed. And in this article, I’d like to post about Green Cincau, which made from Cincau leaf (Cyclea barbata Myers).
It is not difficult to make green Cincau. To make Cincau we only need two ingredients: a. boiled water (room temperature), and b. Cincauleaf. The Cincau leaf it self have approximately around 3-10 cm in width and around 5-13 cm in length. In Cincau leaf we can find hairy in both sides. To make around one litre Cincau, we will need around 20 leafs.
The step-by-step recipe it self can be written as:
- Wash clean the Cincau leafs,
- Prepare the boiled water with ratio 20 leafs for 1 liter of water,
- Squeeze the Cincau leafs until the water become green, and the leafs is broken,
- Filter the water and make sure there is no Cincau leaf left,
- Wait for 3-4 hours until the Cincau is a little bit harden.
When you have the Cincau is a little bit harden, you can enjoy the freshness of naturally made jelly. No chemical ingredients involved in this process. The Cincau taste is just plain. If you ever bite grass, so originally made Cincau taste will be similar to lite grass.
What normally Indonesian do is put some Javanese sugar (brown sugar, traditionally made from aren) and some coconut milk. But you can taste Cincau in different ways, for example the way that I was do is by adding some Tumeric and Tamarind syrup in it. Hmm… Yummy…
Agung Toto Wibowo