【From a Small House in Rural Thailand】 With a Mango in Hand, Feeling the Isaan Breeze: A True Thai Culinary Journey Brought to You by Chanmon Black and Jiggly!? The Allure and Recipe of “Chao Kuai” （เฉาก๊วย）

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## What’s That Wobbly Black Jelly? Meet Thai Dessert *Chao Kuai* （เฉาก๊วย）!

On a sweltering Thai afternoon, you might hear someone calling out “Chao Kuai, Chao Kuai\~♪” from a street cart. Behind the counter, a hand deftly pours a shiny black jelly into cups. It wobbles like crazy, looks a little plain… but oh, the taste! It’s absolutely delicious.

Today, we’re diving into the world of *Chao Kuai*, Thailand’s beloved herbal jelly dessert—and we’ve got a super simple recipe you can try at home too!

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## What Is Chao Kuai?

*Chao Kuai* （เฉาก๊วย）, also known as “Grass Jelly" or “仙草凍” in Chinese, is a jelly made from the Mesona chinensis plant, part of the mint family. Originally from China, it’s been loved for generations in Thailand as a refreshing, cooling dessert—especially in the hot season.

It has a soft, springy texture with a subtle bitterness that pairs perfectly with sweet coconut milk, syrup, or crushed ice. That slight bitterness gives it a grown-up twist—sweet, but not too sweet.

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## Why Do Thai People Love Chao Kuai?

Simply put: because it cools you down! Grass jelly is believed to have natural cooling properties, making it perfect for Thailand’s tropical heat. It’s also known to soothe digestion and quench thirst, so it’s long been used in traditional remedies.

And best of all—it’s cheap! A cup costs around 10–20 baht （about \$0.30–\$0.60）, making it a favorite for everyone from students to seniors. It’s simple, yet profound—truly a national dessert of Thailand.

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## So Many Ways to Enjoy Chao Kuai

Traditionally, it’s served with coconut milk or brown sugar syrup. But lately, creative twists have been popping up all over—paired with milk tea, soy milk, or fruit. Trendy cafes in Bangkok even offer Chao Kuai lattes and smoothies!

It’s also featured in “Tab Thai” （ตับไทย）, a dessert medley that includes tapioca, mochi, and colorful jellies—a true all-star dessert bowl. Finding your own favorite combo is half the fun!

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## Make It at Home! Easy Chao Kuai Recipe

Ready to give it a try at home? It’s easier than you think!

### Ingredients （Serves 4）:

* 1 packet of Chao Kuai powder （approx. 50g）
* 1 liter of water
* Sugar to taste （50–80g）
* 200 ml coconut milk
* A pinch of salt

> *You can find Chao Kuai powder at Thai supermarkets or online.*

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### How to Make It:

1. Boil the water in a pot. Gradually add the Chao Kuai powder while stirring continuously with a whisk to avoid lumps.
2. Reduce the heat and simmer for 5–10 minutes until the mixture thickens.
3. Pour into a mold or container and let it cool to room temperature, then chill in the fridge for 1–2 hours.
4. Mix coconut milk with a pinch of salt and some sugar, then warm it gently. Let it cool.
5. Cut the chilled jelly into cubes, place in a bowl, and pour the coconut milk over. Add crushed ice or brown sugar syrup for extra flavor!

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## Final Thoughts: The Wisdom of Thai Refreshments

Chao Kuai may look simple, but it holds the wisdom of generations in its jelly form. On a day when the heat wears you down, whip this up in your kitchen, and treat yourself to a little Thai refreshment. You just might find a small moment of happiness waiting in that bowl of wobbly black jelly.

Whether you’re visiting Thailand or just chilling at home—how about keeping a bit of Chao Kuai in your fridge?

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🟢 **Ever tried Chao Kuai （เฉาก๊วย）?**
It might not look flashy, but this wobbly black jelly is one of Thailand’s most beloved cool-down desserts! When it’s hot outside, this is my go-to treat here in the countryside. 🍃🌞
I’ve shared a super easy recipe in the article, so give it a shot and let me know what you think! 😊