Che Dua Non Thach La Dua (Young Coconut and Pandan Jelly Soup), No Added Refined Sugar
Sweets and drinksSweet SoupsVietnamAbout 3 hours, including time for the jelly to set
This sweet soup works because of the soft coconut strands, the cool green jelly and the light richness of coconut milk. The tricky part is timing the moment the jelly goes in. The pandan jelly needs 2 hours in the fridge to set firm before it is cut into strips.
The soup also has to be cool before the jelly goes in, since warm soup melts it. Soak the tapioca pearls for 15 minutes, then boil them in 500ml water for 15 minutes until clear and drain.
This batch weighs about 639g, at roughly 227 calories per 100g.
Method
Peel the brown skin from half a young coconut with soft flesh, rinse it, cut it into fine strands and toss with 1/2 teaspoon kOBE Monk Fruit Blend and a pinch of salt for 10 to 15 minutes.
Soak 40g tapioca pearls for about 15 minutes to soften, boil them in 500ml water for 15 minutes until clear, then drain.
Rinse 30g pandan leaf, cut it into short lengths, blend with 100ml water and strain for the extract.
Mix 4g soft agar jelly powder with 90g kOBE Monk Fruit Blend. Bring the pandan liquid to a boil, pour the mixture in slowly while stirring, and cook for 5 to 7 minutes.
Pour the jelly into a mold, let it cool, then chill it for 2 hours before cutting into strips.
Bring 300ml water and 150ml coconut milk to a boil, add the marinated coconut strands and simmer for 5 minutes. Add the tapioca pearls, season with the remaining kOBE Monk Fruit Blend and 1 teaspoon salt, and turn off the heat once it returns to a boil.
Let the soup cool, stir in the pandan jelly, ladle into glasses and top with 30g crushed roasted peanuts.
Tips
Sweeten the soup slightly on the strong side, since melting ice brings it back into balance.
Fold the jelly in once the soup has cooled so the jelly does not soften.
Chill the jelly a full 2 hours before cutting, as that is what gives clean sticks.
Scatter the peanuts at serving to keep them crunchy.
Season the coconut meat 10 to 15 minutes before cooking, since going straight into the pot leaves the strands bland.
Cook the tapioca pearls separately and drain them before they go into the soup, since cooking them in it turns everything thick and gluey.
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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.