Sua Chua Deo (Set Yogurt Jelly Squares), Sweetened with Monk Fruit

Method

1. Put 15 gram of gelatin powder in a clean bowl and add about 1.5 tablespoons of water, just enough to moisten it.
2. Set the bowl over a pot of boiling water and steam it for 5 to 10 minutes until the gelatin dissolves into a slightly thick liquid.
3. Put 400ml of unsweetened oat milk, 34g of kOBE Monk Fruit Blend and 42ml of unsweetened oat milk in another pot and warm over medium heat, stirring, for about 5 to 7 minutes. Do not let it boil, since that affects the culture.
4. Add the dissolved gelatin to the warm milk and stir until fully combined.
5. Add 100 gram of unsweetened yogurt and stir until smooth.
6. Line a clean glass dish with plastic wrap, pour the mixture in and cover it tightly.
7. Set the dish in a large pot, pour in hot water to about two thirds of the height of the dish, lay a cloth over the pot, put the lid on and leave it for 8 to 12 hours.
8. Take the yogurt out, chill it for 3 to 4 hours, then cut it into bite sized pieces.

Tips

• Letting the yogurt starter sit at room temperature for at least 2 hours before use gives the culture a better start.
• Lining the dish with plastic wrap makes the set yogurt easy to lift out.
• Oat milk gives a thinner mixture, so add another 15 minutes in the fridge before cutting.
• Pour the dissolved gelatin into the milk while it is still warm and stir at once, since cold milk sets it into strings.
• kOBE Monk Fruit Blend has a light cooling finish that shows up more when the yogurt is cold than when it is warm.