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Rau Cau Khuon Recipe

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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Rau Cau Khuon
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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
  • 2-3 tablespoon sugar, optional

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

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

MacroNutrients

  • Carbs
    59g
  • Protein
    7g
  • Fiber
    16g

Fats

  • Fat
    70g

Vitamins & Minerals

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