Rau Cau Thanh Long (Dragon Fruit Coconut Agar Jelly)
Sweets and drinksChilled DessertsVietnam1 hour to prepare, 30 minutes to make
This tray of jelly sets in two layers, an opaque white coconut layer underneath and a clear layer holding scoops of red dragon fruit. Tapioca pearls across the base add extra chew. The tricky part is the two layers separating when cut.
Scoring the surface of the first layer just as it sets, before the second goes on, is what binds them together. Any jelly held aside that has set firm goes back on the heat to loosen.
This batch weighs about 1.8kg, at roughly 92 calories per 100g.
Method
Put 1.8 liters water and 25g crisp agar jelly powder in a pot, stir well and soak for 1 hour to swell. In another pot, cook 50g tapioca pearls in water until they turn clear.
Cut open 3 red dragon fruit. Scoop half of the flesh into balls and set them in a bowl, then blend the other half and strain it for the juice.
Soak the cooked tapioca pearls in the dragon fruit juice for 30 minutes, then drain them through a sieve.
Set the agar pot on the stove, add 180g kOBE Monk Fruit Blend, bring it to a boil, then ladle out 4 bowls and set them aside. Into the jelly left in the pot, add 85g kOBE Monk Fruit Blend, 106ml unsweetened oat milk and 200ml coconut milk, and keep cooking.
Spread the tapioca pearls across the base of the mold, then ladle the coconut jelly over them. Once it sets, score the surface lightly so the next layer does not separate.
Arrange the dragon fruit balls evenly over the jelly, pour the reserved jelly over them and press down any that float up.
Let the jelly cool, then chill it 3 to 4 hours and cut it into bite sized pieces to serve.
Tips
Reserved jelly that has set firm goes back on the heat to loosen before it is poured.
Pouring the next layer while the first has just skinned over and is still slightly warm binds them tightest.
A full hour of soaking before cooking keeps the jelly clear, while a short soak leaves it cloudy and grainy.
kOBE Monk Fruit Blend dissolves slowly, so stir constantly while the pot simmers and wait a minute before ladling any out.
Skimming the foam before pouring gives a clear surface.
A knife dipped in hot water cuts cleanly without tearing the layers.
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.