Daily Archives: 1 March 2013

Recipe: Rau Cau (Vietnamese Jello)

Yesterday I talked a little bit about the inspiration towards what I chose to be the dish brought to the Oscar party that was thrown by friends. Just to keep things simple I actually found a rather common recipe used to make Rau Cau that uses generally the same ingredients that my mother and I used for our version. As always I will start with what I found online that you guys might like and then I’ll talk about how the one I made differs.

Now below is the recipe used by the Ravenous Couple:


Below are the directions provided:

Have multiple, ideally 3, small saucepans ready. Split the agar packet into thirds for each layer. The amount of condensed milk/sugar is really up to you as some people like this mildly sweet and some really sweet, so adjust according to your tastes.

For the coffee layer, heat about 1.5 cup of water in small pot, add about 1/3 of the agar packet, stir constantly until the agar dissolves. Add 2 tbs of instant coffee, add about 2 tbs of condensed milk or 2 tbs of sugar and a drop of vanilla extract. Taste, adjust condense milk/sugar to your taste and bring to boil. Carefully pour this into your mold. This will slowly set so in the meantime, start the next layer.

For the coconut layer, heat about 1 cup of water and can of coconut milk. Add 1/3 of agar packet and stir constantly. Add about 2 tbs of condensed milk or sugar and then adjust to taste and bring to boil. Before adding to the bottom coffee layer, check to make sure it is not fully set…test with your finger–it should not perforate through but spring back but still slightly sticky. You don’t want it too soft or else the coconut will just mix with the coffee. Conversely, you do not want it to completely harden or else the layers will slide apart when cut. Carefully ladle on the coconut layer to the slightly hardened, but sticky coffee layer.

Finally, for the pandan layer, heat about 1.5 cup of water, the rest of the agar packet, 1 tbs of pandan extract (if using pandan leaves, tie in bundle with twine and remove at last minute), 2 tbs of condensed milk or sugar, and a drop of vanilla extract and 2 drops of green food color. Stir constantly and adjust to taste and bring to boil. Now you’re ready to add the final layer. Again, before adding this layer, check to make sure the coconut layer is slightly hard and still sticky to the touch and then carefully ladle this on.

Let the jelly cool at room temperature or refrigerate to quicken the process (around 10 min-the thinner and larger surface area, the quicker it will set) and enjoy!

For the most part the above is rather close to what we have done… so how did we change it up?

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