Recipe: Rau câu trái dừa – Coconut Jelly

Coconut jelly – Rau cau trai dua

By Helen Le Published: March 11, 2013

  • Yield: 1 (1 Servings)

  • Use a sharp and heavy cleaver to cut a large hole in the top of the coconut. Open the lid and remove juice from the coconut. Still the juice to settle the dregs.
  • Pour clear juice into a small saucepan, add agar-agar powder and sugar. Mix well and bring to a boil and lower the heat. Remove the foam.
  • Pour the mixture back to the coconut shell till 2/3 full. Chill to let the jelly partially set.
  • Bring the rest of juice to the stove. Add the coconut milk/cream and simmer on low heat.
  • When the jelly in the coconut shell is slightly set (the surface is firm and bouncy), pour the coconut milk mixture on top. Chill in the refrigerator for a few hours to set completely. Serve cold.

Post By Helen Le (289 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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