Rau Cau, Bánh rau câu
[The Malays call it... agar-agar. The Annamites give the name of rau-cau to several species of algae... which they collect from the rocks on the islands of... Cu-lao-re' (province of Quang-ngai). Fifteen hundred grammes of rau-cau yield about two litres of seaweed jelly, which is much used for food purposes, after adding sugar, spirit, or other flavouring to suit the palate. This jelly also serves to make the gelose, or seaweed isinglass, which has been popularly employed of late in France for culinary purposes, by confectioners, for sizing fabrics, and for preparing gold-beater's skin.] (page 325)
Quoted from The Commercial Products of the Sea; Or, Marine Contributions to Food , Industry, and Art by Peter Lund Simmonds
Great for display. Lots of colors to choose from. Room for creativity.
Very cute when placed in decorated or colored cupcake liners.
Super cute gelatin hearts!
Rau Cau Moon Cake
... with filling inside. Yum!
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