Rau Cau La Dua

Nutrition · per serving

Steps

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.

   300 ml water200 ml coconut milk1 tsp pandan extract5 g agar agar powder25 g palm sugar1 pinch fine salt
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.

   300 ml water200 ml coconut milk1 tsp pandan extract5 g agar agar powder25 g palm sugar1 pinch fine salt
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.

   300 ml water200 ml coconut milk1 tsp pandan extract5 g agar agar powder25 g palm sugar1 pinch fine salt
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.

   40 g palm sugar40 ml water1 pinch fine salt
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.

   40 g palm sugar40 ml water1 pinch fine salt

Origin & History

Rau cau is a broad Vietnamese category of agar-based jellies that are especially popular as cooling desserts in warm weather. Versions scented with pandan and enriched with coconut are common in southern Vietnam, where fragrant leaves, palm sugar, and coconut milk are everyday dessert ingredients.