Silky Smooth China Grass Pudding

1.Soak the China grass in water for about 30 minutes until it softens. Drain and chop it into small pieces.

2.In a saucepan, combine the chopped China grass and 1/4 cup of water. Heat over medium heat, stirring continuously until the China grass completely dissolves.

3.In another saucepan, heat the milk over medium heat. Add sugar and stir until dissolved. Once the milk is warm, add the dissolved China grass mixture and stir well to combine.

4.In a bowl, beat the egg until frothy. Gradually add a small amount of the warm milk mixture to the egg while whisking continuously to temper the egg. This prevents it from scrambling.

5.Slowly pour the tempered egg mixture back into the saucepan with the milk and China grass mixture, stirring constantly. Add baking soda and vanilla extract, and mix well.

6.Remove the saucepan from heat and let the mixture cool slightly before pouring it into a mold or individual serving cups.

7.Refrigerate for at least 4 hours or until set. Once set, gently unmold the pudding and serve chilled.