Thach rau cau is an attractive tri-colored jelly sold in Vietnamese deli and banh mi shops. The three layers are made of coffee, coconut milk, and pandan.
This recipe adds another fruit juice layer on top, making the jelly more vibrant. This jelly is perfect for dessert. Serve them at parties to impress your guests.
Ingredients:
• 1 pack of single serve instant coffee mix
• 1 cup of coconut milk
• 1 tsp pandan extract
• 1 cup of red fruit juice
For each layer:
• 1 tbsp agar-agar powder
• 4 tbsp cold water
• 2 cups of liquid
• 2 to tbsp sugar
Instructions:
This recipe takes about 30 minutes to make. The jelly needs to chill for a few hours in the refrigerator. Serves 8 to 10.
To make the coffee layer, dissolve agar-agar powder in water in a small bowl.
Put instant coffee mix in a glass and pour 1 cup of hot water.
Mix to dissolve coffee.
In a saucepan, mix coffee, agar-agar mixture, 1 cup of water, and sugar.
Boil over high heat, stirring constantly.
Lower the heat and remove the foam on top.
Pour into shot glasses or gelatin mold.
Let this cool while you prepare the next layer.
To prepare the coconut layer, dissolve agar-agar powder in water in a small bowl.
In a saucepan, pour 1 cup of water and 1 cup of coconut milk.
Add sugar and agar-agar mixture.
Boil over high heat, stirring constantly.
Lower the heat and remove the foam on top.
Carefully pour on top of the coffee jelly layer.
Let this cool while you prepare the next layer.
To make the pandan layer, dissolve agar-agar powder in water in a small bowl.
In a saucepan, mix 2 cups of water, sugar, agar-agar mixture and pandan extract.
Boil over high heat, stirring constantly.
Carefully pour on top of the coconut jelly layer.
Let this cool while you prepare the last layer.
To make the red fruit layer, dissolve agar-agar powder in water in a small bowl.
In a saucepan, mix red fruit juice, 1 cup of water, agar-agar mixture, and sugar.
Boil over high heat, stirring constantly.
Carefully pour on top of the pandan jelly layer.
Put the rainbow jelly in the fridge for 1 to 2 hours to chill before serving
Ideas, Notes And Tips:
• Agar-agar is a gelling agent derived from algae. As a culinary ingredient, one of its most popular uses is as a vegetarian substitute for gelatin. Agar-agar is widely used in Asian desserts as it is more affordable than the traditional gelatin. It is dried and sold in the market in forms of powder, flakes, bars or noodle like stands. It is also available in different colors and flavors. It cannot be added directly to food and eaten. Agar-agar should be dissolved in liquid first then boiled.
• To make your jelly more impressive, you can double the amount of the coconut milk jelly. Make another layer of coconut milk in between the pandan and fruit juice layer.
images – https://www.youtube.com/watch?v=Uq3tMElqZvw