| ≥1 piece |
From dried stems and leaves, it is used to make jelly jelly for refreshments.
This is mainly used in grilled East and Southeast Asia.
Starch stems and leaves are harvested (dried for storage), crushed, cooked in water, combed and added flour (cassava, rice). Cooled product will solidify, pure black color is eaten with sugar water and essential oil (usually synthetic banana oil).
Experience of Vietnamese farmers:
- Starling jelly agar from dried leaf stems:
Harvesting when the flower bud appears at the top is the highest yield. Need to cut close to the base, stem and leaves to spread. lightly dry in the day and then close again for 1-2 days to bring out to dry, about 2-3 days to dry. Usually 10 kg of fresh starling stems, then 1 kg of dry.
Grind dried starling leaves into flour, add water to cook thoroughly, filter water, add some tapioca or rice flour to boil again, cool to make soft black jelly, to quickly freeze, people add water ash. When eating jelly, cut small pieces into a cup, add sugar water, aromatic essential oil, eat like other jellies.