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Combine all fruit into a large container. Open coconut and set aside juice, carve out slices of coconut meat. In another container, combine coconut milk and coconut juice. Slowly start to add the juice syrup to sweeten the milk, you want to begin by adding ½ a cup at a time. Adjust to your taste.
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Ingredients for Rau Cau Dua: Vietnamese Coconut Jello Recipe. 3. Directions: Dissolve the agar agar in water. Pour the agar agar liquid into a sauce pan. Heat, stirring constantly with a wooden spoon. Bring to a boil, then immediately lower to medium. Keep stirring for an even, smooth texture.
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In a container, add ½ cup dried mung bean and four cups of water. Soak the beans for at least four hours or overnight. After soaking, drain the mung beans and add to your rice cooker. Add ¾ cup of water and close the lid. Use the regular rice option or put a 40 minute timer to cook the beans.
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In our article about the top authentic must eat foods in Hanoi, we highlight che desserts. Here are a few more to add to the must-eat Vietnamese desserts. 1. Che Ba Mau or Chè Ba Mau Chè Ba Màu - Three Color Dessert. Refreshing Che Ba Mau Dessert. Che Ba Mau is most commonly referred to as the three color dessert.
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Step 1 - Empty the can of red kidney beans into a colander and rinse thoroughly with cold water. Place in a bowl. Step 2 - In a small saucepan, heat water and sugar and stir until the sugar dissolves. Step 3 - Add the sugar syrup to the red beans and let soak for an hour.
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Quickly pour 50 ml (almost 1/4 cup) of the agar-agar mixture into the outer molds. When the agar-agar mixture begins to slightly harden, add a filling to the center of each mold. Next, pour in enough agar-agar mixture to fill up the rest of the mold. When finished, wait until the jello hardens and cools down before refrigerating.
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Rau câu is a Vietnamese jelly cake made with agar (gelatinous seaweed), coconut milk, condensed milk, and flavorings such as coconut, banana, chocolate, mocha, and vanilla.. rau câu provides a great alternative for vegetarians who prefer not to consume animal gelatin. The dessert can be found in numerous Vietnamese delis and banh mi shops.
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How to make this recipe. Combine sugar and jelly powder in a bowl. Bring the coconut water to a boil in a pot, then add the salt and sugar mixture in. Lower the heat to medium and stir for 5 minutes or until it begins to thicken. Note: If you used more liquid, it will not thicken very much.
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In batches, transfer paste into a potato ricer and gently press the handle down to extrude 2-3 inches of paste into a bowl of ice cold water. To make the sugar syrup, heat water, sugar and salt in a medium-size sauce pan over medium low heat. Simmer for a few minutes until dissolved. Allow the mixture to cool.
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Source: thekitchn. 1. Vietnamese Sweet Corn Pudding. Sweet corn pudding is a tasty Vietnamese dessert soup. This dessert is naturally vegan, gluten-free and dairy-free. This luscious Vietnamese pudding combines the tropical flavors of coconut milk and corn kernels to make a truly indulgent and warming dessert.
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Vietnamese Grass Jelly and Milk Dessert (Sua Suong Sao) Serves 1. Ingredients. 1/2 cup cubed grass jelly. 2-3 tablespoons simple brown sugar syrup (equal part water and brown sugar; bring to a boil) 1/2 cup ice cubes. 1/2 cup milk. Instructions. In a tall glass, add grass jelly and desired amount of simple syrup.
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Bring both pots to a boil on the stove. For the pandan layer, mix 1 tsp pandan paste with 1/3 cup (80 mL) water and mix well. Add the pandan liquid and sugar to one pot. For the coconut layer, add sugar and coconut cream to that pot and stir to melt the sugar. Allow both pots to come to a boil then lower to a simmer.
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Cook coconut layer. In a second medium saucepan over medium heat, add the coconut milk, water, agar agar powder, sugar, salt, and knotted pandan leaf. Stir until the sugar has dissolved and bring to a boil. Once it reaches a boil, reduce to low heat and simmer for 2-3 minutes.
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In a medium saucepan, add the cold water, agar agar powder and sugar. Bring to a boil and stir until dissolved. Turn off the heat and add the pandan flavouring. Mix well until bright green. Pour into a shallow dish or container, set aside to cool on your bench for 10 minutes then pop into the fridge for 2 hours.
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To make the coffee layer. Bring one of the pots of water + agar agar to a boil and add sugar and coffee. Continue to boil for 5 minutes and cook to activate the agar agar, the mixture will bubble and froth a little bit. You can skim the bubbles off so it won't add bubbles to the jelly. Lower heat to a simmer.
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Add 4 cups ice into a large bowl and enough cold water to fill the bowl halfway. Transfer the jelly batter into a potato ricer filling it half-full. Gently press on the handle to extrude the jelly about 1 inch long and let it drop into the ice water. Continue making the jelly until all the batter is used.