Make sure to choose good quality cincau leaves before starting the processing process. The green or dark color of the cincau leaves usually indicates freshness. Also, make sure that the chosen cincau leaves are not withered and clean without any dirt or stains. Do not choose those that have started to dry or wither as it can affect the quality of the final cincau product.

Before entering the processing stage, make sure the cincau leaves are completely clean. Wash the cincau leaves with running water until they are completely clean. Make sure all dirt or debris attached to the cincau leaves is also removed. Wash gently to prevent the cincau leaves from being damaged before processing.

After cleaning the cincau leaves, put them into a pot filled with boiling water. Boil the cincau leaves until the boiling water turns dark green and the texture of the cincau leaves becomes soft. After that, strain or leave the cincau leaves in the boiling water to enhance the color and thickness of the cincau. This boiling process is important to reduce its grassy aroma.

After boiling, soak the cincau leaves in warm water. Discard half of the previous boiling water, add enough cold boiled water into the container containing the green cincau leaves. Make sure all parts of the leaves are submerged in water while gently squeezing to remove dirt. There is no need to soak for a long time, and replace with regular water and place in a container or mold.

After soaking, strain the green cincau solution and pour it into a mold or container. If white foam appears, scoop or take it with a spoon to make the surface look more beautiful. Let the cincau harden, it can be stored in the refrigerator for a few hours or overnight.

After the process is finished, it's time to serve. Green cincau is usually served with ice cubes, coconut milk, liquid brown sugar, or can also be added with sago pearls, syrup, or slices of jackfruit. You can also make green cincau into pudding or use it as a topping in various cold drinks for a more delicious taste. Source: Diadona.