Wednesday, October 5, 2011
Rau Cau Dua - Vietnamese Coconut Agar Agar Jelly
Ok, so to make coconut rau cau you will need water, agar agar powder or you can use the dried agar agar seaweed. I prefer to use the powder because I think it's more convenient.
granulated sugar, and coconut milk.
1-1/2 Qrt cold water
1 Bag of agar agar powder
1 Canned coconut milk
1 Cup granulated sugar
You can choose to skip this step and pour the coconut milk directly into the jelly mixture or you can heat up the coconut milk before use. As for me I prefer to cook the coconut milk a little before i use it.
1 - Emptied the canned coconut milk into a sauce pan and bring to a boil on low heat. Remove from heat when you see constant bubbles, and set aside.
2 - Add cold water into a large pot, stir in sugar and agar agar powder.
3 - Stir until all mixture is completely dissolved, then on high heat bring the mixture to a boil, but DO NOT stop stirring until mixture is fully boiling. Remove from heat.
4 - Pour mixture into a mould or into any cake pan.
Here is the tricky part. If you pour the coconut milk in to the jelly mixture too early, the coconut milk will rise to the top leaving the bottom half of the jelly transparent. It means that you will have two layer in the jelly, top solid white and bottom clear. Appearance wise it looks nice, but taste wise not so great. The bottom half won't taste so bad, but I can't say the same for the top layer. And if you wait too long to pour in the coconut milk, the jelly mixture might not combine with the coconut milk at all.
To achieve the best result, so there's no separation in the jelly. You would have to wait until the jelly is about to set then pour in the coconut milk, and stir constantly until the jelly mixture and the coconut milk combined. Then quickly put the jelly in the refrigerator for atleast 2 hours before serving.
How to tell when jelly is about to set, by dipping your finger into the mixture, and if you puncture a thin layer forming on top that means it's about ready to set.