How to Make Grass Jelly with Cuttlebone: Perfect Ratio for Quick Setting

Jelly grass (suong sam) is a cooling and nutritious refreshing dish loved by many families on hot days. However, kneading jelly grass so that it sets firmly without separating water or turning mushy is difficult for quite a few people. The folk secret lies in a very familiar ingredient: the cuttlefish bone (nang muc). In this article, Ola Squid will guide you on how to make jelly grass with cuttlefish bone in the correct ratio, helping the jelly set quickly, become chewy, delicious, and beautifully clear.

What is a cuttlefish bone? Why is it used to make jelly grass set faster and chewier

The cuttlefish bone is the hard, thin structural part located inside the body of certain squid species, retrieved after processing. In folk tradition, cuttlefish bone is used for many purposes, including making jelly grass set faster with better chewiness and stable texture. However, cuttlefish bone and cuttlefish shell are two different parts and their names should not be used interchangeably.

Distinguishing cuttlefish bone and cuttlefish shell

Cuttlefish bone is the hard inner shell inside the body of cuttlefish, relatively thick, hard, and containing many mineral components. Meanwhile, cuttlefish shell refers to the hard internal structure inside shelled squid species, most commonly cuttlefish bone or the shell of some other squid species. Depending on the region, the names for these two parts may vary, easily causing confusion.

When used in traditional methods of making jelly grass, people use the cleaned, sun-dried, or dehydrated cuttlefish bone/shell, processed in small amounts to support the gelling process of the jelly grass.

See more: What is cuttlefish? Quick distinction from other squid types

The mechanism helping jelly grass become chewy and set quickly

Jelly grass leaves when kneaded or blended with water release natural gelling agents, helping the mixture transition from liquid to solid.

The minerals and proteins in the hard part of the cuttlefish bone can interact with the gelling compounds in the jelly grass juice, helping the gel network form and stabilize better. Thanks to this, the jelly grass can set faster, hold its block well, and provide a chewier, firmer feel compared to just kneading leaves with water.

However, this is mainly a traditional processing trick and effectiveness still depends on the type of jelly grass leaves, water ratio, kneading method, and amount of cuttlefish bone used. You should not use too much cuttlefish bone as it can affect the flavor and quality of the finished product.

Ingredients and tools needed

To make cuttlefish bone jelly grass, you need to prepare jelly grass leaves, cuttlefish bone, and water according to your desired portion. Ingredient quantities adjust based on the number of diners, but should be balanced so the jelly grass has appropriate setting and texture.

Ingredient proportions (For 4 – 6 people):

• Fresh jelly grass leaves (hairy or smooth varieties): 100g.
• Pure cuttlefish bone powder: 1 – 2g (about 1/2 small teaspoon).
• Cool filtered water: 1.2 – 1.5 liters.
• Ginger
• Rock sugar

Tools: Clean basin, fine-mesh strainer, jelly kneading cloth bag, jelly molds/containers.

How to make jelly grass with cuttlefish bone in the correct ratio

Cuttlefish bone is used in folk ways to support setting jelly grass, helping the jelly achieve a chewy, smooth texture and minimizing water separation. Because leaf maturity and gelling capability can vary, you should adjust the cuttlefish bone amount gradually instead of adding too much right from the start.

Step 1 – Preparing the jelly grass leaves

Choose old, dark green jelly grass leaves free from pests or bruising. Mature leaves yield more mucilage, making the jelly grass set easier with a nice color.

• Pick out withered leaves, old stems, and damaged parts.
• Wash the leaves multiple times with clean water to remove dirt.
• Can soak briefly in dilute saltwater then rinse again.
• Let the leaves drain thoroughly before kneading.

If using whole cuttlefish bone pieces, you need to clean, sun-dry or dehydrate, and scrape the bone into a fine powder before mixing. Only use cuttlefish bone with a clear origin, cleaned and properly stored.

Step 2 – Kneading leaves for juice while avoiding foam

Put the jelly grass leaves into a clean basin, add cooled boiled water, then use your hands to knead and rub gently until the leaves are crushed and release a thick, slightly viscous green liquid.

With 100g of leaves, you can start with about 1.5–2 liters of water; if you want firmer jelly, you should use a moderate amount of water.

During kneading, you should keep your hands submerged in water and knead gently, avoiding lifting the leaves high and dropping them down as this easily creates many air bubbles. Once the water achieves thickness, strain it through a fine sieve or clean gauze towel to remove leaf residue. You can strain an additional time for a smoother finished product.

Step 3 – Mixing and processing cuttlefish bone in the correct ratio

Scrape or grind the cuttlefish bone into powder, mix with a little clean water, let it settle then take the clear liquid to mix into the filtered jelly grass water, pouring while stirring gently to disperse it evenly. Do not use too much cuttlefish bone as it can make the jelly grass too hard, affecting the natural softness and smoothness of the jelly.

Step 4 – Pouring into molds, waiting to set

After mixing the cuttlefish bone, add prepared ginger (minced or thinly sliced) into the mixture and stir well so the ginger creates a mild aroma, helping reduce the distinctive scent of the cuttlefish bone. Afterwards, strain the mixture again through a sieve to remove ginger pulp and sediments, then pour into clean boxes or molds. Use a spoon to skim foam on the surface so that the set jelly grass pieces have a clear green color and a nice surface.

Leave the mold in a clean, airy place or put it in the refrigerator compartment. Setting time takes about 1–3 hours, depending on the water ratio, cuttlefish bone amount, and desired firmness. Once the jelly grass has set, use a clean knife to cut it into bite-sized pieces. It can be served with sugar syrup, coconut milk, or basil seeds to enhance the flavor.

Important notes when making jelly grass with cuttlefish bone

When making jelly grass with cuttlefish bone, attention is needed from ingredient selection, processing, to water ratios and leaf kneading methods. Some common errors causing the jelly grass not to set, bubble excessively, or develop a bitter or sour taste, affect the quality of the finished product.

Jelly grass does not set: Jelly grass fails to set because the leaves are not mature enough, kneading was insufficient, or too much water was used. Additionally, cuttlefish bone must be cleaned and used in the right amount to support the setting process of the jelly grass.

To remedy this, you should choose mature, dark green jelly grass leaves free from pests; wash them thoroughly and let them drain before kneading. When executing, you need to knead the leaves long enough for the mucilage to release evenly and strain carefully through a sieve or clean cloth. Do not add too much water right from the start as it can dilute the jelly grass juice, making the finished product difficult to set.

Jelly grass is foamy, not clear: Jelly grass has many bubbles due to kneading leaves too vigorously, continuously generating foam or insufficient straining. This foam does not heavily affect the setting ability but makes the jelly grass less clear and unappealing.

After kneading and straining, you should let the mixture rest for a moment for the bubbles to rise to the top then gently skim them off. You can strain again through a thin cloth or clean sieve to remove leaf sediment. When pouring jelly grass into molds, be gentle, avoiding stirring or shaking vigorously.

Jelly grass is bitter or sour: Jelly grass having a bitter or sour taste relates to non-fresh leaves, overly mature leaves, bruised leaves, or improperly stored ingredients. If left at room temperature for too long, the finished product can also develop a sour taste due to fermentation.

Therefore, you should use fresh jelly grass leaves with no signs of withering, bruising, or damage. Once finished, you should store the jelly grass in the refrigerator compartment and consume it early to maintain its natural flavor. If the jelly grass has abnormal sour smells, slime, or signs of spoilage, you should no longer consume it.

Notes when consuming cuttlefish bone jelly grass

Although cuttlefish bone jelly grass is a benign cooling dish, you still need to consume it in the correct dosage to ensure health.

• Appropriate dosage: Adults should not consume more than 2 glasses, while young children should only have a maximum of ½ glass of jelly grass per day, avoiding excessive consumption which causes a cold stomach.
• Subjects requiring caution: People with poor digestion, prone to diarrhea, or children under 2 years old should limit eating too much at once.

Making jelly grass with cuttlefish bone not only brings a refreshing, cool, crispy, and deliciously authentic dish but also ensures absolute safety for your family’s health. Visit Ola Squid right now to explore more seafood processing secrets and useful culinary tips!

If you are interested in natural squid products without additives, from dried cuttlefish to ready-to-eat dried squid lines – Ola Squid is a reliable address to consult. Ola Squid specializes in providing natural dried squid with clear processes, suitable for both culinary needs and those looking for clean squid ingredients to prepare at home.

See more: Explore the production process of delicious, standard dried squid