RECIPE | Coffee Jelly

June 17, 2013

Hey guys! Today I’ll be sharing with you a dessert recipe that is very easy to make, very cheap, and most importantly – very delicious! Coffee Jelly! Yay!

So here are the ingredients that you’ll be needing for this simple dessert:

1 small can of condensed milk (170 g)

1 small can of evaporated milk (170 g)

1 pack of all purpose cream (250 mL)

sugar

coffee of your choice

1 sachet of WHITE & UNFLAVORED agar (gulaman)

First, read the instructions on how to cook your agar; it will be mentioned there how much water is needed to cook it. Measure  the volume recommended but deduct and set aside around 150 to 200 mL of water. This will be used later to dissolve the coffee which will then be added later on to the jelly mixture to come up with the desired volume of liquid.

Put the water in the pot and start heating it under medium heat. Slowly add the agar powder while constantly stirring to dissolve the powder well and to avoid creating lumps. Keep stirring until everything has been dissolved. While waiting for the water to reach to a boil,  use the water set aside to dissolve the coffee.

In my case, I used 3 tbsp of Nescafe decaf and then added 3 tbsp of brown sugar to sweeten and 1 tbsp of Muscovado sugar for added flavor. It’s up to you how much sugar you want to add but I suggest that you don’t make it too sweet since the cream for this recipe is sweet already. It’s good if you can still taste the bitterness of the coffee. Also, I don’t recommend using 3-in-1 coffee mixes; you want to have the flavor of pure coffee. Once the sugar and coffee granules are dissolved, it can then be added to the agar mixture. Mix them well and wait for the water to come to a boil. After that, the heat can be turned off.

Now the jelly is ready to set. If you want the jelly to set faster, divide the mixture into 2 to 3 containers. Allow them to cool for around 15 minutes at room temperature, then you can put them in the refrigerator for faster cooling. The jelly will be ready after 15-20 mins.

While waiting, you can make the cream. Mix well the condensed milk, evaporated milk, and all purpose cream in a container. And that’s it! Easy right? Refrigerate the cream for later.

After around 20 mins, the jelly should be ready. To be sure, check by touching the jelly if its already cool in temperature or shake it a little bit; the jelly shouldn’t feel wobbly and should feel solid and not liquidy.

Pop the jelly out of the containers. Now they’re ready to be diced. The cubes shouldn’t be too big or too small; a 1 cm x 1 cm cube is ideal (just estimate the size). Put the diced jelly in a large container and then pour in the cream! Mix them gently and evenly.

There you have it! Quick and easy Coffee Jelly! It would taste better if you chill it for atleast an hour or two.

xx

Danielle 😉

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