Rau Cau La Dua

Ingredients

Instructions

1. 1

   Prepare 2 small bowls, ramekins, or glasses for setting the jelly. If you want very clean unmoulded shapes, lightly rinse the moulds with cold water and shake out the excess.

2. 2

   In a small saucepan, whisk together the water, coconut milk, pandan extract, agar agar powder, palm sugar, and fine salt until the agar is fully dispersed with no dry lumps. Let it stand for 1 minute so the powder hydrates evenly.

3. 3

   Set the saucepan over medium heat and bring the mixture just to a boil, whisking often. Once it reaches a full simmer, cook for 1-2 minutes until the agar is completely dissolved and the liquid looks smooth and glossy. Do not undercook, or the jelly may not set properly.

4. 4

   Pour the hot pandan jelly mixture into the prepared moulds. Leave at room temperature for about 5 minutes, until the surface is no longer steaming and begins to firm.

5. 5

   While the jelly sets, make the syrup: combine the palm sugar, water, and fine salt in a second small saucepan. Bring to a gentle simmer over medium-low heat and cook for 2-3 minutes, stirring, until the sugar fully dissolves and the syrup is lightly thickened. Remove from the heat and let it cool slightly.

6. 6

   Serve the jelly slightly warm or at cool room temperature, either in the moulds or unmoulded onto small plates. Spoon the palm sugar syrup over or alongside just before serving.

Nutrition per serving

Notes

• •For stronger natural pandan flavour, replace the pandan extract with 60 ml freshly blended and strained pandan juice, and reduce the water in the jelly by 60 ml.
• •Agar sets quickly as it cools, so pour immediately after cooking.
• •For a firmer, easy-to-unmould jelly, chill for 15-20 minutes, but this increases the total recipe time beyond the 15-minute target.
• •If using canned coconut milk, stir it well before measuring so the fat and liquid are evenly combined.

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