Suong Sam (Jelly dessert)

Place the leaves and oil into a blender, and fill with water, or until you reach the blender's capacity. The oil prevents frothing from occurring, resulting in a smoother jelly.

Blend until the leaves are shredded into a pulp, which for us takes 30 seconds. Quickly pour the mixture into a nutmilk bag with any leftover water and squeeze into a bowl, working quickly as it begins to set almost immediately.

Leave the bowl still for about half an hour to an hour, then place in the fridge to chill. We recommend making a sugar syrup and eating it with Vietnamese coconut cream as per tradition, but it's mostly a flavorless jelly (aside from a nice refreshing aroma), so use whatever sweeteners you like.