Rau Câu Dừa (Coconut Jelly)

Ingredients

• 2 tablespoons Agar-Agar Powder
• 4 cups Water
• 2 cups Coconut Water
• 1/2 cup Sugar
• 1 can Coconut Cream
• 2 leaves Pandan Leaves (optional)

Instructions

1. 1In a medium saucepan, combine the 2 tablespoons Agar-Agar Powder and the 4 cups Water. Let this mixture sit undisturbed for 10 minutes to allow the agar-agar powder to soften.
2. 2Add the 2 cups Coconut Water and the 1/2 cup Sugar to the saucepan. Place the saucepan over medium heat. Stir constantly until the agar-agar powder and sugar have completely dissolved, which should take about 5-10 minutes. The liquid should be clear and smooth.
3. 3If you are using the 2 leaves Pandan Leaves, tie them together in a knot. Add the knotted pandan leaves to the saucepan. Reduce the heat to low and let the mixture simmer gently for 5 minutes. This allows the pandan flavor to infuse into the liquid. Remove and discard the pandan leaves before proceeding.
4. 4Carefully pour the hot liquid mixture into your chosen molds. Allow the mixture to cool at room temperature for about 15-20 minutes until it is no longer steaming. This initial cooling prevents the molds from cracking and helps the jelly start to set.
5. 5Once slightly cooled, cover the molds loosely and place them in the refrigerator. Chill for at least 2 hours, or until the jelly is completely firm and set. The jelly should have a wobbly but solid texture.
6. 6To create a layered effect, pour a thin layer of the 1 can Coconut Cream into the bottom of your molds after the first agar-agar layer has set. Let this coconut cream layer chill and set in the refrigerator for about 30 minutes before carefully pouring the clear agar-agar mixture over it. Repeat this process for multiple layers if desired.

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