Grass Kueh
1.
Soak the grass kway leaves for 30-50 minutes, wash and drain, pour into the pot, then drain and pour into the pot
2.
Pour about 1L of water into the pot to just cover the surface of the grass kueh leaves
3.
After boiling, add edible alkali and stir evenly with chopsticks, cook on low heat for about 60 minutes, turn off the heat and cool (if there is little water in the cooking process, add a little water)
4.
The grass kueh leaves are boiled for 60 minutes and wait for it to cool before rubbing the paste
5.
Pour 4L of clean water into a cooled pot, knead and stir, filter the residue with a filter bag, leave the grass kueh water, and throw away the grass kueh residue (2 bowls of water is about 0.5L, 8 bowls of water is equivalent to 4L)
6.
Filter the residue with a filter bag, leave the grass kueh water, and throw away the grass kueh residue
7.
Whoever boils the grass kueh and scoops out the white foam
8.
Turn to low heat and boil, stir the water and slowly pour the sweet potato flour dissolved in the water and stir at the same time. ⚠️ Key: Pour 1L of water and stir the sweet potato flour until it is completely dissolved. Turn the grass kueh water to a low heat and stir it up. Pour the sweet potato flour water slowly. This method is the key to make the grass kueh shape in the later stage.
9.
Stir the poured sweet potato powder and water until it boils and is completely cooked, then pour it into the pot to cool
10.
Wait about 3~5 hours to condense
