Rau Câu Dừa (Coconut Jelly)

Ingredients

• 2 tablespoons Agar-agar powder
• 4 cups Water
• 2 cups Coconut water
• 1/2 cup Sugar
• 2 tablespoons Coconut flakes (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium saucepan, combine the 2 tablespoons of Agar-agar powder and the 4 cups of Water. Let this mixture sit undisturbed for 10 minutes so the agar-agar powder can soften.
2. 2Place the saucepan over medium heat. Bring the mixture to a boil, stirring constantly, for 3-5 minutes, or until you can no longer see any clumps of agar-agar powder and it is completely dissolved. The mixture should be clear.
3. 3Stir in the 2 cups of Coconut water and the 1/2 cup of Sugar. Continue stirring until the sugar is completely dissolved. The mixture will be hot, around 100°C.
4. 4Remove the saucepan from the heat. Let the mixture cool for 5-10 minutes, just until it is no longer steaming vigorously. This prevents the molds from melting if they are plastic.
5. 5Carefully pour the warm liquid into 6 individual serving molds or one larger glass dish. If using the optional 2 tablespoons of Coconut flakes, sprinkle them evenly over the surface of the liquid in the molds now.
6. 6Place the molds or dish in the refrigerator. Allow the jelly to chill for at least 2 hours, or until it is firm and completely set. It should have a jiggly but solid texture.
7. 7Once the jelly is set, carefully cut it into desired pieces if you used a larger dish. Serve the Rau Câu Dừa chilled.

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