Making Cincau from the cincau leaves ( Latin known as Mesona palustris) freshly harvested from our food forest yesterday.
Using the traditional Chinese way, the jelly is made without boiling or warm water in order to maintain the content and the fragrance of the leaves. It is totally the RAW, fabulous fresh jelly without adding any chemical ingredients.
Cut the fresh leaves, wash, adding filtered water and rub the leaves. Let the leaves juice is fully integrated into the water, then use gauze to filter out leaves residue. Leave it for 30-45 minutes , it will start to coagulate.