Công Thức RAU CÂU DỪA KINH DOANH mới ngọt thanh thơm béo ai cũng thích

Joyful reunion with you all on Nhiên's channel Today Nhiên is back and excited to introduce something special to you all A conut jelly recipe for business To be helpful for fellow entrepreneurs looking to start a venture Especially during these hot summer days Or if you guys could keep some aside for me it'd be really convenient for the afternoon party feast Everyone who tries it will highly praise it With this recipe my conut jelly turns out beautifully clear It’s incredibly refreshing when eaten It has a clean refreshing sweetness with a slightly rich creamy taste And when I bite into that chewy creamy slightly crunchy piece of conut rice it's quite delicious Alright now let's get started and work together right away First with this first pot Nhiên uses here one liter of fresh conut water And at the same time Nhiên also adds about 510 liters of purified water here Here Nhiên adds purified water to lower the price If my brothers and sisters prefer the taste of my conut jelly it's a sweeter more delicate sweetness I can completely replace fresh conut water if needed no problem First Nhiên will add the mixture here And with this pot Nhiên adds in about one cushion and one piece of agar jelly—too easy so you guys just go ahead and do it Here Nhiên uses this yellow squirrel jelly toy A cushion of this kind weighs about 12 grams If you prefer a different type we can substitute it with a similar one and to help your gelatin dissolve easily just make sure it's properly prepared When I dissolve it it doesn't clump at all Just stir it in slowly like you're supposed to I just stirred it like this so my agar jelly dissolves more easily Just add ours slowly like this see Our agar jelly dissolves really easily don't you think Once the gelatin is added now Nhiên will leave the gelatin here for at least 30 minutes If my older siblings have the time I can just soak it a bit longer or even leave my cold pack soaking overnight if I want And then Nhiên will continue simmering the second batch of agar jelly For this second batch of agar jelly Here the amount of purified water used is approximately 500 ml and simultaneously 500 ml of fresh conut water Nhiên also put it in the pot and I’ll go soak it right away And for this second pot here Nhiên also adds about one bowl of agar jelly got it I' m slowly adding it in as well With the second rau câu pot Nhiên also soaked it for about 30 minutes Meanwhile Nhiên is also getting ready the conut rice part Let me marinate it so my conut rice will look more appetizing Here Nhiên has about 100 grams of conut pulp— this is what I use to make the jelly taste better Then our older siblings remember to bring us young tender conut rice just a little soft so that when we cook and eat it it'll taste even better okay And the ratio for marinating this conut rice portion is 100 grams Of course the sugar they added here is about 10 grams I've already marinated the sugar like this And just a little more I'll stir it up Then my conut jam has been sitting for quite a while already When I poured it into the jelly mine didn't smell bad at all And right now the conut flesh part inside the rice has already completely dissolved which is exactly what we've been marinating all this time Now I'll add it to the pan I'll give it a quick stir to slightly toast the conut And for this conut rice portion just turn the heat to low-medium for Nhiên please This conut rice part you don 't need to stir it for long I just need to stir it a bit like this that's enough you see Now Nhiên can also let it cool down a bit Both gelatin pots After soaking for about 30 minutes Now Nhiên will place them on the stove Then I'll go ahead and start cooking right away At first of course my older siblings would leave the average-sized fire candy So that her jellied vegetable pot would boil and become clear again Both gelatin pots are now beginning to boil so at this point you'll want to skim off the foam from the rind everyone So that my conut gelatin part turns clear shiny and more beautiful And here After skimming off the foam of course You'll end up with one clear conut jelly pot Very transparent like this Right now so our brothers and sisters are decreasing I'll cook on low heat for myself okay And next Then Nhiên will add about 200 grams of rock sugar here Here Nhiên uses rock sugar To make her jelly extra refreshing and cool and Nhiên will add a little more pandan leaf too To make their gelatin dessert it has a nice aroma And similarly with the second gelatin pot this one here—Nhiên will add this to it— 250g of sugar And this amount of sugar you can adjust it according to your own taste And Nhiên continued adding more here About another one-third of a teaspoon of salt To make up for that part Mine tastes richer when you eat it And Nhiên adds a little more pandan leaf So the jelly becomes more fragrant okay And continue Both of these agar pudding pots Nhiên will cook them on the stove for another good five minutes As for the gelatin part make sure it's cooked thoroughly Cook it for a moment and the pandan leaves will release all their fragrance then simply remove them And continuing with this second conut jelly pot I'll add here 400ml of conut milk Coconut milk please—just squeeze it a bit thicker if you don't mind To make their jelly more delicious eating it will be richer and tastier And Nhiên adds more here About 100ml of heavy cream This heavy cream here Nhiên uses whipping cream okay Our older siblings can substitute it with something like whipped cream or sour cream or anything else that’s available With this rau câu pot Nhiên will continue cooking over low heat for another 5 to 10 minutes Once the two batches of jelly have been cooked now we'll proceed to pour the layers directly with Nhiên pouring into the designated tray Layer 1 will pour the gelatin layer in front When she saw the jelly's face just squished again Nhiên would pour on the next layer Now I'll add the white agar layer And one by one like that I' ll just pour it all into it When class ends I'll bring up some young conut rice I already mixed it with sugar earlier And I'll heat up the agar-agar water until it's really hot then pour it over the conut rice mixture To make the gelatin part stick better it won't separate into layers Then once it's all poured like this Nhiên will leave it here and let it cool down completely then whenever it sets I'll just cut it and store it in the fridge to eat little by little And here it is The finished product We'll have these little agar jelly boxes So fresh And wonderfully cool like this Absolutely beautiful This formula will yield about five boxes like this and each box holds roughly 600 ml ladies and gentlemen Look at this everyone— The agar jelly is extremely stretchy and smooth It's really beautiful isn't it And it no longer separates into layers anymore The more your siblings push the party the more I cut it into little pieces like this—perfectly bite-sized and so easy to eat And it's also very neat The lychee tree is truly beautiful Please enjoy the Lord's offering everyone When eaten it's wonderfully refreshing slightly sweet and carries the delicate fragrant aroma of pandan leaves Along with the rich creamy taste of conut milk it's absolutely delicious—trust me folks And with this business formula my siblings can apply it too—just like I do when selling baked goods Our older siblings could sell and run a business during the hot summer days or we could just keep selling throughout the year—it would be very convenient Or perhaps you folks could use it for home parties too—it' d be quite convenient Every time my family has a gathering She makes this dish and everyone who tries it praises it highly— this is my version of conut jelly and it's quick and easy to prepare And it doesn’t take much time either—my older siblings have the time so give this method of mine a try And with that I'll wrap up this video here Thank you so much to all the ladies gentlemen and friends for taking the time to watch this video all the way through Goodbye See you aga