desserts. Vietnam In Vietnamese, grass jelly is sương sáo or thạch sương sáo. Grass jelly is chopped in small cubes and served as an additional ingredient in sweet desserts made from various kinds of beans (chè). There are two common kinds of grass jelly in Vietnam which are Platostoma palustre (Mesona chinensis, called sương sáo in Vietnamese) and Tiliacora triandra (called sương sâm; sương sa or rau câu is the name for jelly made from various kinds of algae). It is common now to eat green grass jelly (thạch lá găng) with douhua (tào phớ) and grass jelly (sương sáo or thạch đen) in the summer. Mauritius In Mauritius, the grass jelly is cut into cubes and is added into water and sugar or in syrup water to make a cold drink called "Mousse Noir" which is literally translated as "black jelly" in English. The Mousse noir is of Chinese origins and is a reflection of the Sino-Mauritians influence on the Mauritian cuisine. The mousse noir is well-known and well-appreciated by Mauritians. It can be made at home, or it can be purchased in local supermarkets where it is widely accessible. The mousse noir is also manufactured by local Mauritian companies, such as Sunny Food Canners, and can be found in the original flavour or can come in different flavours; such as coffee, aloe vera, and melon. See also Aiyu jelly Mesona Guilinggao Liangfen Jidou liangfen List of Chinese desserts List of desserts References Jams and jellies Bruneian cuisine Cambodian desserts Chinese desserts Indonesian desserts Indonesian drinks Malaysian cuisine Philippine desserts Singaporean cuisine Taiwanese cuisine Thai desserts and snacks Vietnamese cuisine Mauritian cuisine Non-alcoholic drinks Snack foods