Easter Jelly Cupcakes! How to Make Vietnamese Coconut Jelly or Rau Cau Recipe

Love Easter treats? Well try this Easter jelly cupcakes recipe! See how to make this Vietnamese coconut jelly recipe or rau cau recipe. No actual cupcakes in this – just themed to look like Easter cupcakes!

Looking for more Easter food ideas? Check out the links to my channel below or click here for the Tastemade Community Easter playlist: https://www.youtube.com/playlist?list=PLX98sAmndWt1TYwDnAzqSL-FjTzj6EqtV&feature=edit_ok

Link to my Pink Cake Princess channel: https://www.youtube.com/user/mackandnorm
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Ice Cream Cupcakes link: https://www.youtube.com/watch?v=SswX1DTWrnw

Easter Cupcakes tutorials playlist:

How to Make Easter Jelly Cupcakes:
Ingredients for Rau Cau recipe or Vietnamese Coconut Jelly recipe:

2 & 1/4 cups white sugar
3 x 400ml cans of coconut cream
1.2 litres of water
1 packet of 25g agar-agar powder (food additive)

Food dye colours
Easter silicon moulds /molds (Google search ‘Easter moulds’ or ‘Easter molds’ and look under ‘images’ to look for moulds & suppliers.
Silicon cupcake patties
Containers & spoons

Set up all the equipment for pouring & colour mixing & moulds first.

Place all your ingredients (except agar agar powder) in a large pot & bring to boil then let simmer for 5 mins & stir to dissolve sugar. Taste to see if it’s sweet enough and adjust to your taste.

Add agar agar power slowly & whisk as you do to mix through. Keep mixture on a slow simmer as you continue to mix for about 5 to 10 minutes. Check with by scooping with a spoon & gently pouring out looking at the liquid on the spoon for crystals. If there is no crystals or just a little than it is ready to be taken off the heat.

Add food dyes to your pouring containers.
Add the jelly liquid mixture to the containers & mix with a spoon to colour with the food dyes.
Pour into moulds.

Mixture will start setting as soon as it stars to cool down so give it a stir if this happens in the contains before pouring into moulds.

Let set for at least 1 hour (longer to set the bigger the jelly is).

When its very firm to the touch than its ready to be popped out of the moulds.

Place Easter shaped jellies on top of the cupcake shaped jellies on a serving tray & there you have your Easter Jelly cupcakes or Rau Cau / Vietnamese coconut jelly. You can keep in fridge & served chilled later – cover with cling wrap if you are going to do this. Colours may bleed into each other slightly which is normal.

Thanks for watching & subbing ; )

Music courtesy of Audio Network: Light In Your Eyes 2