Don Signature Crab - Singapore Food Guide

Chin Chow (Grass Jelly Drink)

A Singapore-style chilled Chin Chow (grass jelly) drink — cooling black grass jelly cubes in sweet pandan-brown sugar syrup, served with milk or coconut for a hawker-style refreshment.

Chin Chow (Grass Jelly Drink)

About this dish

Chin Chow, known locally as grass jelly, is a beloved cooling drink-dessert you’ll find at kopitiams, neighbourhood hawker centres and zi char stalls across Singapore. This version keeps it simple and home-friendly: soft black grass jelly cubes set into a fragrant pandan and gula melaka (or brown sugar) syrup, finished with a splash of evaporated milk or coconut milk and lots of ice for instant relief in our humid climate.

This recipe suits busy Singapore households and hawker-style vibes — perfect for a late-night supper after a balik kampung visit, a light teatime treat in the CBD lunch hour, or to serve chilled at a casual family gathering in Tiong Bahru or the heartlands. Texture is everything here: silky jelly, syrupy sweet notes with a hint of caramel from gula melaka, and creamy contrast if you choose milk. Add-ins like nata de coco, canned longan or cooked sago make it more substantial for kids or potluck sharing.

You can use ready-made canned grass jelly from NTUC FairPrice, Cold Storage or Sheng Siong, or make it from powdered grass jelly if you prefer. The method is straightforward — simmer a fragrant syrup with pandan, cook small sago if using, then assemble in glasses with ice. Adjust sweetness to taste, and try a squeeze of lime or a few basil seeds for extra texture and a modern hawker twist.

Ingredients

  • 500 g ready-made grass jelly (canned or fresh-cut cubes) or 1 packet grass jelly powder (follow packet for 500 g yield)
  • 800 ml water (for syrup and diluting if making jelly from powder)
  • 120 g palm sugar / gula melaka or 100 g dark brown sugar (adjust to taste)
  • 2–3 pandan leaves, bruised
  • 1 tbsp rock sugar or caster sugar (optional, for extra shine)
  • 200 ml evaporated milk or 200 ml coconut milk or soya milk (choose based on preference)
  • 100 g nata de coco (optional, for texture)
  • 1 can (400 g) canned longan or 150 g fresh lychee (optional)
  • 50 g small sago pearls, cooked (optional) — see step for cooking times
  • 1 tbsp basil seeds (sabja), soaked 10 minutes (optional)
  • Ice cubes or crushed ice, to serve
  • Juice of 1 small lime (optional, to brighten)
  • Pinch of salt (to balance sweetness)
  • Optional garnish: pandan leaf, mint sprig or a few longan pieces

Step-by-Step Method

  1. If using powdered grass jelly, prepare it first according to the packet instructions with 800 ml water; pour into a shallow tray and chill until set, then cut into small cubes. If using ready-made/canned grass jelly, drain and cut into 1–2 cm cubes; reserve a little syrup from the can if present.
  2. Make the pandan-gula melaka syrup: in a small saucepan combine the palm sugar or brown sugar, 200–300 ml water, bruised pandan leaves and a pinch of salt. Bring to a simmer over medium heat, stir until sugar dissolves, then lower to medium-low and simmer 4–6 minutes until slightly thickened and fragrant. Taste and adjust sweetness — remember the jelly can be bland on its own.
  3. If using sago, rinse briefly and simmer in 500 ml boiling water for 8–12 minutes until translucent with a small white dot in the centre, stirring occasionally. Drain and rinse under cold water, then toss in a little sugar syrup to prevent sticking.
  4. Soak basil seeds in warm water for 10 minutes until gelatinous if using; drain and set aside. Open and drain canned longan or prepare fresh lychee; chop nata de coco into small pieces if large.
  5. Assemble glasses: place 2–3 tbsp cooked sago (if using), 2 tbsp nata de coco and a generous handful (about 100–120 g) of grass jelly cubes into each tall glass.
  6. Spoon 1–2 tbsp of the warm pandan-gula melaka syrup over the jelly to flavour. Add a few spoonfuls of basil seeds and longan if using. Fill the glass with plenty of ice.
  7. Top each glass with 50 ml evaporated milk or coconut milk (adjust to preference). For a lighter drink, use chilled water or iced tea instead of milk. Stir gently to combine and taste — add more syrup if you prefer it sweeter, like many hawker stalls do.
  8. Finish with an optional squeeze of lime for brightness and garnish with a pandan leaf or mint sprig. Serve immediately with a long spoon and straw.
  9. Leftovers: keep grass jelly and syrup refrigerated separately for up to 3 days. Do not add milk until serving to keep the texture and flavour fresh.

Tips & Serving Ideas

  • If short on time, buy ready-made canned grass jelly from local supermarkets (NTUC FairPrice, Cold Storage, Sheng Siong) — they’re the quickest start for a hawker-style Chin Chow.
  • Substitute gula melaka for brown sugar for a deeper caramel note that’s very Singaporean; dissolve it over low heat and strain out any impurities from unrefined palm sugar.
  • For a creamier, richer finish use evaporated milk; for a dairy-free version pick full-fat coconut milk. Add the milk only at serving time to prevent curdling and keep textures crisp.
  • Control sweetness — hawker stalls often serve Chin Chow quite sweet. Start with less syrup and let each person add more at the table, especially if serving children or guests who prefer less sugar.
  • To get good sago texture, rinse well after boiling and refresh in cold water. Toss with a little syrup so they don’t clump together in the glass.
  • Make the syrup up to 3 days ahead and keep refrigerated — it’s a great make-ahead shortcut for quick assembly on hot Singapore afternoons.
  • For a modern twist, add a splash of lime juice or a few basil seeds for extra mouthfeel and brightness; both are commonly used variations at contemporary dessert shops in the East Coast and Tiong Bahru.

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