Vietnamese Papaya Pudding with Lime (Chè Đu Đủ)

In a small bowl, sprinkle the agar-agar powder over 60 ml (1/4 cup) of the water and let it sit for 5 minutes until it forms a soft gel. This keeps the agar from clumping when it hits the hot liquid.

Combine the coconut milk, remaining 60 ml (1/4 cup) water, sugar, salt, lime zest, and star anise pod in a medium saucepan. Warm over medium-low heat, stirring gently, until the sugar dissolves and small bubbles appear around the edge. Do not let it boil hard and do not let it brown.

Add the bloomed agar mixture to the saucepan and simmer gently for 3 to 4 minutes, stirring constantly, until the agar is fully dissolved and the liquid looks glossy. If you use agar powder, it should disappear completely; if you feel any grains, keep stirring for another minute.

Remove the star anise pod and discard it. Transfer the warm coconut mixture and the cubed papaya to a blender. Blend until completely smooth, about 45 seconds. Work carefully, as hot liquid can splatter; vent the blender lid slightly and cover it with a clean kitchen towel.

Add the fresh lime juice and blend for just 5 seconds more. Taste and add a little more sugar only if your papaya was underripe. The lime should be bright but not sharp.

For an especially silky pudding, pour the mixture through a fine-mesh strainer into a jug or bowl, pressing lightly on the solids. For a more rustic, fiber-rich texture, skip this step.

Pour the mixture into four small glasses or ramekins. Let them cool to room temperature, then cover and refrigerate until firm, at least 2 hours or overnight. The pudding should hold a soft wobble, not a hard rubbery set.

Top each pudding with a little extra lime zest and, if you like, a very thin slice of lime. Serve chilled, with crushed ice on the side for a traditional chè-style finish.