Rau Cau Sua Dau Nanh (Soy Milk and Grass Jelly Agar), Sweetened with Monk Fruit

Method

1. Bring 250ml water to a boil, add 45g kOBE Monk Fruit Blend, 5g agar powder and 2 pandan leaves, and keep the heat medium.
2. Stir constantly while it cooks so the agar does not clump at the bottom of the pot. Once it boils, lift out the pandan leaves.
3. Add 100g grass jelly to the pot, stir for a few more minutes, then pour it into glasses or plastic cups and chill for about 15 minutes to set.
4. Put 500ml unsweetened soy milk, 10g agar powder, 125ml oat milk and 40.5g kOBE Monk Fruit Blend into a pot, cook over medium heat with constant stirring, then turn off the heat.
5. Pour the soy milk mixture into the mold until it is about half full.
6. Gently set the firm grass jelly in the middle, then top up with the rest of the soy milk mixture.
7. Chill the whole mold until it is fully set.

Tips

• Simmering pandan leaves with the grass jelly layer makes it far more fragrant than the ready made kind used straight from the packet.
• Stir the agar from the moment the water is still cool so it dissolves evenly with no clumps at the bottom.
• Pour the soy milk layer while it is warm so the two layers bond, since a cool pour leaves them separating.
• kOBE Monk Fruit Blend dissolves more slowly, so stir for another minute after the pot boils before pouring into the mold.
• Skim the foam off the surface before pouring so the jelly sets clear and level.