Rainbow Jelly - Thach rau Cau

By Helen Le Published: April 21, 2013

  • Prep: 30 mins
  • Cook: 30 mins
  • Ready In: 2 hrs 0 min

  • Yield: 6-8 Servings

This multi-layer jelly is fun to eat and also fun to make. Each layer has its own color and flavor.

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Ingredients
Instructions
  • To make coffee layer, mix 1 tbsp agar-agar powder with 4 tbsp water. Stir to dissolve. In a sauce pan, combine the agar mixture, 1 cup brewed coffee, 1 cup water and sugar. Bring to a boil while constantly stirring. When it boils, lower the heat and skim off the foam. Pour into molds.
  • To make coconut layer: Mix 1 tbsp agar-agar powder with 4 tbsp water. Stir to dissolve. In a sauce pan, combine the agar mixture, 1 cup coconut milk, 1 cup water and sugar, bring to a boil while constantly stirring. When it boils, lower the heat and skim off the foam. Pour on top of the coffee layer, making sure it has been slightly set.
  • Repeat similarly with other layers.
  • Then put the jelly a few more hours in the refrigerator until firm and chilled.

**NOTE: Before pouring a new layer to the mold, make sure the previous layer is slightly set (the surface is set but still bouncy when you tough it with your finger). Don’t wait for it to set completely, otherwise the layers will not stick to each other well. Also don’t pour the latter mixture directly into the middle of the mold as it can easily break the surface and mix the 2 layers together. Use a ladle and gently pour the mixture alongside the edges.