Sweets and drinksPuddingsVietnam20 minutes to cook, then chilled until set
Rau cau sua tuoi suits a hot day, cool and springy rather than stiff. The tricky part is soaking the agar powder long enough to bloom. The agar powder is stirred into 200ml of cold water and left for 10 minutes, since hot water makes it clump.
Only once the pot comes to a boil does the milk go in, poured slowly with constant stirring. The sweetener goes in while the pot is still bubbling, dissolved fully before the milk follows.
This batch weighs about 800g, at roughly 37 calories per 100g.
Method
Stir 10g of soft agar jelly powder into 200ml of water until it dissolves completely.
Leave the mixture to stand for 10 minutes so the agar blooms.
Pour the mixture into a pot, set it over low heat and stir constantly until the agar has fully dissolved and the water boils.
Add 90g of kOBE Monk Fruit Blend and stir until it dissolves.
With the pot still boiling, pour in 500ml of unsweetened oat milk in a slow stream, stirring all the while.
Stir in 1 vial of vanilla powder if using.
Pour into molds or small glasses, cool at room temperature, then chill until completely set.
Tips
Hot water makes agar powder clump, so bloom it in cold water only.
A very thin film of oil brushed inside the mold, or a few seconds in hot water, releases the jelly cleanly.
Pouring the milk slowly into a boiling pot while stirring is what keeps the jelly from splitting into layers.
Add the kOBE Monk Fruit Blend while the pot is still hot and stir until it disappears.
Keep stirring from the moment the milk goes in until the heat goes off, since pausing lets the milk settle to the bottom.
A jelly cooled fully on the counter before it goes into the fridge sets with a smooth surface.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.