How Ancient China Turned Mulberry Leaves Into Green Jelly ?

These bright green cubes might look like gelatin, but they're made from plant leaves using a traditional technique known as a variation of Fairy Tofu.
The process begins with carefully selected broad green leaves, which are harvested and thoroughly washed before being processed.
The leaves are then vigorously rubbed against a textured surface, breaking down the plant tissue and releasing a thick green liquid containing the plant's natural compounds.
This mixture is strained through a fine sieve to remove the crushed leaf fibers, leaving behind a smooth green extract.
The traditional preparation then uses an alkaline ingredient during heating and setting. Depending on the specific regional recipe, this may involve an alkaline plant-based solution or another alkaline preparation. The interaction between the plant extract and the alkaline ingredient helps transform the liquid into a firm, sliceable jelly.
Once the mixture has thickened, it is transferred into a ceramic container and allowed to cool.
And that's where the transformation becomes incredible.
The dark green liquid gradually becomes a firm, vibrant green jelly that can be sliced into neat cubes.
The finished cubes can be served in different ways, from savory preparations with chili sauce to sweeter versions paired with syrup and crushed nuts.
This traditional food is a fascinating example of how cooks learned to use the natural properties of plants to create completely different textures without modern gelatin.
The exact plant species, alkaline ingredient, and preparation method vary between regional traditions, so this video presents one traditional-style method rather than a universal recipe.
From a handful of leaves to a plate of green jelly, it's another remarkable example of traditional culinary craftsmanship and plant-based food science.
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