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Coconut Pandan Agar Jelly (Rau Câu Lá Dứa Cốt/Dừa)

By Anaïs Ca Dao van Manen

Coconut Pandan Agar Jelly (Rau Câu Lá Dứa Cốt/Dừa)
A basic recipe that invites creativity – in Vietnam, you’ll find endless variations in flavours and shapes.

The key to perfect layers of jelly (gelatin) is timing: pour the next layer just as the previous one sets, allowing them to stick properly, otherwise, the layers could easily split when served. It might take a couple of tries to perfect the technique, but this is a great Coconut Pandan Agar Jelly (Rau Câu Lá Dứa Cốt/Dừa) recipe to experiment with.

Makes 8-10 serves

Ingredients

  • 25 g/1 oz (about 5 tablespoons) agar agar (bột rau câu giòn)
  • 1.5 litres/2½ pints (6¼ cups) coconut water
  • 200 g/7 oz (1 cup) sugar
  • 150 g/5½ oz (⅔ cup) coconut milk
  • ¼ teaspoon salt
  • 200 ml/7 fl oz (scant 1 cup) Pandan Water
  • ⅛ teaspoon salt

Method

  1. To prepare the agar base, in a large pot, mix the agar agar with the coconut water and sugar. Set it aside to bloom for 20 minutes.
  2. Place over a low heat and slowly heat the mixture to 90°C/195°F using a cooking thermometer, stir ring constantly to prevent clumps (this may take up to 20 minutes depending on your hob/stove). Cook for 2 minutes at 90°C/195°F, continuing to stir.
  3. To prepare the coconut layer, combine the coconut milk and ¼ teaspoon salt in a pot.
  4. To prepare the pandan layer, mix the pandan water with the ⅛ teaspoon salt in another pot.
  5. Divide the agar base into 3 portions. Add one third of the agar base to the pandan mixture. Add one third of the agar base to the coconut milk mixture. Leave the remaining agar base in its pan.
  6. Heat each of the three mixtures to 60–70°C/140–160°F, stirring to incorporate.
  7. To layer the jelly, pour the first layer into a 350–500-ml/12–17-oz (1½–2-cup) mould or container. Allow it to set slightly before adding the next layer – do not let it set for too long because you need it to stick to the second layer. Continue layering as desired, ensuring each layer is slightly set before adding the next.
  8. If the mixtures in the pots start to cool and set, gently reheat them to around 70°C/160°F and whisk before using.
  9. Once all the layers are added, allow the jelly to set completely in the refrigerator for 2–3 hours. Once set, cut the jelly into your desired shapes and serve chilled.
Smart Tips:

You can layer the jelly in any order you prefer; thinner layers will give you more layers of each. The jelly layering step needs to be done really fast so all the layers can be set perfectly without splitting when serving.

You can use a fan on the side to cool the previous base quickly. When the liquid cools down, reheat it before adding another layer.

 

Recipe extract from by Anaïs Ca Dao van Manen. Food imagery credit: Pham Bich Phuong. Available now from www.phaidon.com

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