Rau Cau Son Thuy (Marbled Pandan Coffee Agar Jelly)
Sweets and drinksChilled DessertsVietnam1 hour to prepare, 20 minutes to make
Rau cau son thuy sets into a three color block with natural marbling like a landscape painting. The pandan, coffee and coconut portions are poured one after another while hot, so they run into each other.
The tricky part is the temperature, since a cooled mixture sets in separate layers instead of marbling. The agar powder needs a full hour of soaking to swell completely, which is what makes the jelly crisp. Each portion goes in without pause, because a long gap lets the layer below skin over.
This batch weighs about 542g, at roughly 76 calories per 100g.
Method
Put 1.8 liters water and 25g agar powder in a pot, stir until dissolved, then soak for 1 hour.
Cut 50g pandan leaves into pieces, blend them with 150ml water and strain to take the juice.
Set the soaked agar on the stove, stir in 225g kOBE Monk Fruit Blend until dissolved, then cook over low heat for 10 minutes, stirring steadily.
Divide the pot into 3 portions. Stir 100ml coffee into one. Stir the pandan juice into another. Stir 100ml coconut milk together with the mixture of 34g kOBE Monk Fruit Blend and 42ml unsweetened oat milk into the last one.
Pour the portions into the mold one after another until they are gone, then chill in the fridge until set.
Tips
There is no need to wait for the jelly to cool, since pouring the portions hot one after another is what creates the marbling.
A full hour of soaking gives a crisp block, while a short soak leaves it soft and weeping.
kOBE Monk Fruit Blend dissolves slowly, so stir constantly through the 10 minutes of cooking and check the bottom of the pot for grains before dividing.
Keeping the pot over a low flame while pouring stops the jelly from setting in the pot.
Set jelly keeps in the fridge and is best within two days, since the freezer leaves ice crystals and costs the crisp texture.
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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.