Gelatin tào phớ with coconut milk

Ingredients

• 1 liter of unsweetened soy milk (in a carton)
• 6 sheets of gelatin
• 250 ml of coconut milk (from a can)
• Tapioca starch (tapioca flour), as needed
• A pinch of salt
• vanilla extract, to taste
• sugar roux, in equal amounts to the amount of syrup
• water, in the same quantity as the brown sugar
• Fresh ginger, with a strong, pungent flavor
• grilled sesame seeds (optional)

Soak the 6 sheets of gelatin in cold water to soften them.

Heat the soy milk in a saucepan over low heat, stirring gently to prevent it from sticking. Once it’s warm, but not boiling, add the softened gelatin and stir until it is completely dissolved. Add a touch of vanilla extract for flavour.

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For the coconut milk: heat the 250 ml of coconut milk, dissolve a small amount of tapioca starch in water, add it to the coconut milk with a pinch of salt, and cook until it reaches a slightly thick consistency.

For the syrup: mix the brown sugar and water in equal parts, add the ginger, sliced and crushed, and cook until the syrup thickens. It can be stored and used multiple times.

When ready to serve, carefully remove or distribute the tào phớ into bowls, then pour over with syrup and coconut milk, and finally sprinkle with toasted sesame seeds.