Grass jelly can usually be found in Asian dessert or drink stores. The production and way it is eaten is different for each culture. In china, grass jelly is served with sugar syrup, or often mixed with other ingredients that were previously described. In Indonesia, grass jelly is known as Cincau hitam and is manufactured as an instant powder, like other instant jellies or agar, which is an easier form to use. Instead of being made with Mesona chinensis, it is made from the leaves of Mesona palustris. Other plants that used to make grass jellies in Indonesia are Melastoma polyanthum, known as Cincau perdu, and Cyclea barbata, known as Cincau Hijau, which is a green grass jelly. In Malaysia, Singapore and Brunei, grass jelly is usually mixed in various kinds of desserts such as ice kacang and cendol. It is also mixed with soy mmilk to produce a milky white liquid with black strands in it. In Taiwan, grass jelly is known as 仙草 (xian cao) and is also used in various desserts and drinks. It is commonly used in a traditional Taiwanese drink, where the jelly is heated and melted to be consumed as a thick dessert beverage (仙草茶, Grass Jelly Tea) with numerous toppings like tangyuan, taro balls, azuki beans, and tapioca. Sometimes, it is added to boba drinks and shaved ice. In Thailand, grass jelly is known as chau kuai and is commonly served relatively plain together with ice and natural brown sugar, or with fruits such as jackfruit, the fruit of the toddy palm or mixed together with other Thai desserts. In Vietnam, grass jelly is known as sương sáo or thạch sương sáo. It is usually chopped in small cubes and served as an additional ingredient in sweet desserts made from various kinds of beans. Two common kinds of grass jelly served in Vietnam are Mesona sinensis Benth and Tiliacora triandra, which are made from various kinds of algae. Although the ingredients used to produce grass jelly may differ from country to country, its function is still the same: to cool its consumer down during the hot weather, or simply to satisfy the consumer's sweet-tooth.