{"id":17706,"date":"2026-10-16T15:44:41","date_gmt":"2026-10-16T08:44:41","guid":{"rendered":"https:\/\/phakhaolao.la\/?post_type=story&#038;p=17706"},"modified":"2026-10-22T14:40:27","modified_gmt":"2026-10-22T07:40:27","slug":"jelly-made-from-icevine-moh-noi-leaves","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/jelly-made-from-icevine-moh-noi-leaves\/","title":{"rendered":"Jelly Made from Icevine (Moh Noi) Leaves"},"content":{"rendered":"<p>Making a drink or jelly from Icevine (Moh Noi) leaves is a traditional way of using local plants in food preparation. According to local knowledge, this plant is considered cooling and is commonly used to prepare different kinds of food. Icevine (Moh Noi) leaf jelly is easy to make and does not require jelly powder or flour. Follow these simple steps to prepare it.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1-2 handfuls of fresh Icevine (Moh Noi) leaves<\/li>\n<li>3-5 cups of clean water<\/li>\n<li>A thin, clean cloth for straining<\/li>\n<li>Sugar and coconut milk, as desired<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li>Pick fresh, clean, mature Icevine (Moh Noi) leaves. Choose leaves that are dark green.<\/li>\n<li>Wash the leaves thoroughly with clean water and let them drain.<\/li>\n<li>Place the leaves in a clean bowl or container.<\/li>\n<li>Add a small amount of clean water.<\/li>\n<li>Use your hands to squeeze and rub the leaves continuously, similar to squeezing coconut milk, until the water turns dark green.<\/li>\n<li>Pour the liquid through a thin, clean cloth to separate the leaf pulp and small pieces of leaves.<\/li>\n<li>Squeeze the remaining liquid out of the cloth.<\/li>\n<li>Pour the strained liquid into a clean container.<\/li>\n<li>Leave it at room temperature for about 15-30 minutes, allowing it to set.<\/li>\n<li>Once the mixture has set, you will have green jelly. You can use it to prepare a sweet dessert or drink by adding sugar and coconut milk, according to your taste.<\/li>\n<\/ol>\n","protected":false},"template":"","format":"standard","story-type":[248,261],"type-of-story":[269],"class_list":["post-17706","story","type-story","status-publish","format-standard","hentry","story-type-drinks-beverages","story-type-lao-kitchen","type-of-story-text-story-en"],"acf":{"pkl_story_headline":"How to Make Icevine (Moh Noi) Leaves Jelly Using Simple Steps","pkl_story_authors":"Bouavone Thipphavanh","pkl_story_image":17682,"pkl_story_video":"","pkl_story_image_credits":"phakhaolao","pkl_story_file":null,"pkl_type_of_story":[269],"pkl_story_story_types":[248,261]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/17706","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story"}],"about":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/types\/story"}],"acf:term":[{"embeddable":true,"taxonomy":"story-type","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type\/261"},{"embeddable":true,"taxonomy":"story-type","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type\/248"},{"embeddable":true,"taxonomy":"type-of-story","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/type-of-story\/269"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=17706"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=17706"},{"taxonomy":"type-of-story","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/type-of-story?post=17706"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}