a cup of coffee with a friendly local after spending the day visiting his durian and coffee plantation. I was really thirsty and hot, so I
ordered a coconut instead. When my coconut arrived on a clean white plate, I gratefully sank my straw in and tried to take a sip – of a trampoline-soft round
of jello, called Rau Cau in Vietnamese.
Unfortunately, I actually think Jello is kind of gross. When I was little, my dad ruined it for me by calling it “elephant snot.” Now whenever I see a shivering, half-opaque lump of white or yellow jello, elephant snot is all I see. Overshare? Hopefully, you can still enjoy jello!
Not wanting to be rude, I manned down a few bites. Our host told us that
they also make a Rau Cau out of durian. I looked it up online, and
found out that Rau Cau is often served in multiple layers, like a cake.
The popular flavor combinations are coconut, mocha, durian, and pandan
- 350ml (1 1/2 cups) water
- 100ml (slightly less than 1/2 cup) milk or any vegan milk
- 80g (less than 1/2 cup) sugar
- 3 tablespoons agar agar powder
- 250 grams (1 heaping cup) fresh durian, pureed.
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