Rau Cau Khuon Recipe

Name: Rau Cau Khuon Recipe
Yield: 1
Cuisine: Vietnamese

Recipe By Slurrp

This recipe is a Vietnamese jelly cake made with agar (gelatinous seaweed), coconut milk, condensed milk, and flavorings such as coconut, banana, chocolate, mocha, and vanilla. The texture is similar to that of panna cotta.Easy and quick recipe recipe to prepare.

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Ingredients For Rau Cau Khuon Recipe

1 tablespoon agar agar powder
4 tablespoon cold water
1 cup juice eg. red beet, grape, orange juice, etc
1 cup coconut milk 240ml
2 tablespoon sugar, optional

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Directions : Rau Cau Khuon Recipe

STEP 1.For each color, combine one tbsp gum powder with four tbsp water in a bowl. Counting on what number of colors you would like to form, prepare the various range of bowls. Stir well and put aside for a quarter-hour.

STEP 2.Decide that color you wish to fill 1st (it

STEP 3.S for the deepest components of the mold). During a tiny cooking pan, mix the juice of the various color, coconut milk, sugar, and therefore the gum mixture. Wake a boil whereas perpetually stirring. Once it boils, lower the warmth and skim off the froth.

STEP 4.Grease the mold with some coconut oil/ butter. Rigorously pour the liquid into the components of the mold you would like to fill. If you by mistake pour into the incorrect half, simply sit up for it to the line and take away it with a pick or q-tip. Keep the remaining liquid within the cooking pan on terribly low heat, or during a quandary tub to curtail the setting method.

STEP 5.Continue equally with alternative colors and flavors. Once end filling all the hollow components, pour a white jell-o layer (with coconut milk) on prime to line as a background. Pour the reserved jell-o liquid of previous colors on prime, layer by layer. Continuously sit up for the previous layer to the line before gushing within the new layer. If the reserved jell-o liquid is about, you

STEP 6.Ll heat up or microwave to bring it back to liquid type.

STEP 7.Leave the cake for 3-5 hours within the white goods to line utterly. To unmold, place the mold in quandary to loosen it out. Run a knife on the perimeters and unmold onto a cake stand or a plate. Serve chilled.

Nutrition
value

903

calories per serving

70 g Fat7 g Protein59 g Carbs16 g FiberOther

Current Totals

70 g Fat
7 g Protein
59 g Carbs
16 g Fiber

MacroNutrients

Carbs
59 g
Protein
7 g
Fiber
16 g

Fats

Fat
70 g

Vitamins & Minerals

Calcium
56 mg
Iron
3 mg
Vitamin A
12 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
129 mcg
Vitamin B12
0 mcg
Vitamin C
159 mg
Vitamin E
5 mg
Copper
1 mcg
Magnesium
89 mg
Manganese
1 mg
Phosphorus
156 mg
Selenium
3 mcg
Zinc
1 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.