Dish

Rau câu

Agar Jelly

Rau câu is a jelly-like dessert that is usually served cold. It is made by boiling agar agar with water and sugar, and then adding flavorings such as coconut milk, pandan leaves, or fruit juice. The mixture is then poured into molds and allowed to set. Rau câu can be served plain or with toppings such as fruit, sweetened condensed milk, or coconut cream. It is a refreshing and light dessert that is perfect for hot weather.

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Dessert

Origins and history

Rau câu originated in Vietnam and is a popular dessert in many Southeast Asian countries. It is believed to have been introduced to Vietnam by the French during the colonial period. The name rau câu means "vegetable jelly" in Vietnamese, but the dessert does not actually contain any vegetables.

Dietary considerations

Rau câu is vegan and gluten-free. However, some recipes may contain dairy or other animal products, so it is important to check the ingredients before consuming.

Variations

There are many variations of rau câu, including those made with different flavors and toppings. Some popular variations include rau câu trái cây (fruit jelly), rau câu dừa (coconut jelly), and rau câu sữa (milk jelly).

Presentation and garnishing

Rau câu can be presented in a variety of ways, depending on the mold used. It can be garnished with fresh fruit or coconut cream to add color and flavor.

Tips & Tricks

To make rau câu, it is important to use the correct amount of agar agar and to allow the mixture to cool before adding any flavorings or toppings. It is also important to use a mold that is the right size and shape for the desired presentation.

Side-dishes

Rau câu can be served on its own as a dessert, or as a sweet snack. It is often served with fresh fruit or sweetened condensed milk. It can also be used as a topping for other desserts such as ice cream or shaved ice.