Rau Cau

Name: Rau Cau
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Vietnamese
Ingredients: 2.5 tsp agar-agar powder; 4 cups water; 1 cup granulated sugar; 1 cup canned coconut milk; 1 tbsp instant espresso powder

A crisp Vietnamese dessert jelly featuring alternating layers of coconut milk and rich coffee set with agar-agar.

30 minEasyServes 8140 cal/serving

VietnameseDessertStovetopVeganVegetarianHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

2.5 tsp agar-agar powder
4 cups water
1 cup granulated sugar
1 cup canned coconut milk
1 tbsp instant espresso powder

Instructions

1

Combine 4 cups water and 2.5 tsp agar-agar powder in a saucepan and let sit for 15 minutes.
2

Bring saucepan to a simmer over medium heat, stirring until powder fully dissolves.
3

Stir in 1 cup granulated sugar until completely dissolved, then remove from heat.
4

Divide liquid equally into two pots over low heat; stir 1 cup canned coconut milk into one and 1 tbsp instant espresso powder into the other.
5

Pour a thin layer of coffee liquid into a glass pan and rest for 5 minutes until softly set.
6

Gently pour a thin layer of coconut liquid on top and repeat alternating layers.
7

Refrigerate for 2 hours until firm, then cut into square pieces.

Questions

How long does Rau Cau keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Rau Cau?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Iced Coffee with Condensed Milk drink
Vietnamese Coconut Coffee Smoothie drink
Tom Collins drink

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