Asian Panna Cotta Recipes

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Rau Cau Dua: Vietnamese Coconut Jello Recipe Recipe

Rau câu is Vietnamese jello made with agar agar, which is a seaweed by-product, similar to gelatin (except it's vegetal). Several months ago, family friends came for dinner and brought delicious rau câu made with nước dừa ("coconut juice" in Vietnamese). We usually serve the more traditional Vietnamese dessert made with sweetened condensed milk and flavor it with layers of chocolate, mocha, pandan and sometimes durian, but I really like the flavor of this variation. I was also pleasantly surprised at how easy this version was to make. All you need is a few cans of coconut juice with pulp and agar agar. How simple is that?

The coconut jello has another great advantage. It has the same texture as pana cotta, so you can serve it to children without being scared of any spilling or any accidents on your floor. I've adopted this cube version whenever I make it for kids. You can use the same recipe using your children's favorite drinks. It's mess-free and melts in your mouth. They’ll love it!


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Matcha Green Tea Agar Agar with Sweet Black Sesame Sauce Recipe

When I think of Asian sweets, the flavor that comes to mind after mango, litchi and durian  is matcha green tea. I love pairing matcha with black sesame; I think the flavors go perfectly together.

Lulu and the girls made a beautiful rau câu birthday cake for my birthday several weeks ago, based on a recipe I posted. Rau câu means agar agar in Vietnamese.

I made a matcha agar agar jello cake paired with black sesame sauce and garnished it with fresh diced mangoes for color. The dessert tastes like a sweeten matcha green tea with a soft jelly texture.


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Rau Cau (Coconut, Mocha, Pandan flavored Vietnamese Jello Cake) Recipe

Rau câu is a Vietnamese jello cake that is made out of agar agar, which is a seaweed by product similar to gelatin. It's made out of coconut milk, condensed milk and layers of your favorite flavorings like mocha, vanilla, coconut, banana, chocolate and durian (if you're adventurous!).. It has the same texture of pana cotta. 

It's a great alternative for vegetarians who do not want to use animal (usually pork) gelatin in desserts.


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