Content

• Ingredients
• Japanese coffee jelly
• Japanese coffee jelly (alternative recipe)
• Vietnamese coffee jelly
• Gourmet coffee jelly
• Steps
• Method 1 of 4: Japanese Coffee Jelly
• Method 2 of 4: Japanese Coffee Jelly (Alternative Recipe)
• Method 3 of 4: Vietnamese Coffee Jelly
• Method 4 of 4: Gourmet Coffee Jelly
• Tips
• What do you need
• Japanese coffee jelly
• Japanese coffee jelly (alternative recipe)
• Vietnamese coffee jelly
• Gourmet coffee jelly

The recipe for coffee jelly was invented in Japan during the era of Emperor Taisho (1912-1926), but soon this dessert became popular in other Asian countries, and then around the world. It can be prepared in several simple ways.

Ingredients

Japanese coffee jelly

Yield: 4 servings

• Packaging (7 grams) of gelatin without additives
• 30 ml (2 tablespoons) hot water
• 40 grams (3 tablespoons) white granulated sugar
• 500 milliliters (2 cups) freshly brewed black coffee

Japanese coffee jelly (alternative recipe)

Yield: 4 servings

• 600 milliliters (1/2 to 2 cup) water
• 3 grams (1-1 / 2 teaspoon) agar agar powder
• 70 grams (5 tablespoons) granulated white sugar
• 30 grams (2 tablespoons) granular instant coffee

Vietnamese coffee jelly

Yield: 4-6 servings

• 3 packages of odorless gelatin, 7 grams each
• 125 milliliters (1/2 cup) cold water
• 500 milliliters (2 cups) strong, freshly brewed coffee
• Can (400 grams) sweetened condensed milk

Gourmet coffee jelly

Yield: 6-8 servings

• 70 grams (5 teaspoons) unflavored gelatin
• 125 milliliters (1/2 cup) coffee liqueur
• 750 milliliters (3 cups) freshly brewed coffee
• 160 grams (3/4 cup) white granulated sugar
• A pinch of salt

Steps

Method 1 of 4: Japanese Coffee Jelly

1. 1 Dissolve the gelatin in hot water. Pour hot water into a small bowl. Stir in the gelatin gently to dissolve completely.
   • To get a smooth jelly, let the gelatin swell in hot water for 1-2 minutes and then stir. Crystals take time to absorb water.
2. 2 Mix coffee with sugar. Pour the gelatin mixture into hot coffee. Add sugar and whisk until completely dissolved.
   • You must use very hot (almost boiling) coffee. If you take an already cooled drink, then the jelly will turn out to be sticky or with lumps.
   • To make jelly from chilled coffee, mix it with sugar and dissolved gelatin in a small saucepan. Heat on the stove over high heat and bring to a boil.
3. 3 Place in a serving serving bowl. Spread the mixture evenly over sauce bowls, coffee mugs, or other dessert tins.
   • You can cut your coffee jelly into cubes. To do this, pour it into an oiled baking dish measuring 20 x 20 centimeters.
4. 4 Cool the jelly and wait until it hardens. Place the dessert molds in the refrigerator and wait for the result.
   • If you are going to eat jelly straight from the molds, it should stay in the refrigerator for 3-4 hours.
   • To get the cubes, wait at least 6-7 hours for the jelly to solidify completely.
5. 5 Serve to the table. The coffee jelly is ready.
   • Garnish with whipped cream.
   • To make cubes from coffee jelly, cut it into equal squares with a warm knife. Carefully turn the container over and pour into a large serving dish.
   • Cover and refrigerate leftover coffee jelly for 3-4 days.

Method 2 of 4: Japanese Coffee Jelly (Alternative Recipe)

1. 1 Heat water and agar. Transfer the ingredients to a small saucepan. Whisk until smooth and place on the stove over high heat.
   • Boil and move on to the next step.
   • Algae powder (also known as "kanten powder") works best, or use 3/4 agar sticks. Break the agar into several pieces and soak in water for 20 minutes. Strain and use in place of powder.
   • You can replace agar-agar with the same amount of powdered gelatin without additives. Please note that gelatin not is a vegetarian product.
2. 2 Add sugar and coffee. Once the mixture starts to simmer, reduce heat to medium. Add the ingredients to the saucepan and whisk until completely dissolved.
   • Cook for 2 minutes or until all ingredients are dissolved. Stir occasionally to speed up the cooking process.
3. 3 Remove the pan from heat. Let it stand at room temperature for about 5 minutes.
   • At this time, the liquid will begin to thicken. However, it should not harden. Agar agar solidifies quickly.So if you leave the mixture for a long time, it will be difficult to pour.
4. 4 Transfer to a serving serving bowl. Wait 5-10 minutes, then cover each mold with cling film.
   • Pour the mixture into bowls, take a spoon, and scoop up any bubbles from the surface.
5. 5 Cool for 4-5 hours. Place the filled bowls in the refrigerator. Let the jelly harden and cool.
   • Jelly made with agar agar usually solidifies even at room temperature, but it takes longer. Cold jelly tastes much better anyway.
6. 6 Serve to the table. The coffee jelly is ready.
   • Try serving the jelly with whipped cream, or adding 1 to 2 tablespoons 15-30 milliliters (1–2 tablespoons) of drinking cream to each serving.
   • Leftover coffee jelly should be refrigerated for 1–2 days.

Method 3 of 4: Vietnamese Coffee Jelly

1. 1 Mix gelatin with water. Pour the liquid into a medium bowl. Pour in the plain gelatin and let it swell for 10 minutes.
   • Gelatin swells as it is absorbed by the water crystals. This process, known as hydration, can be accelerated by adding hot liquid.
2. 2 Pour hot coffee into the gelatin mixture. Stir well for a few minutes until the ingredient is completely dissolved.
   • It must be remembered that the coffee must be very hot, otherwise the gelatin will not dissolve.
   • It also needs to be strong in order to dilute the sweet condensed milk and create the unique taste of the Vietnamese drink.
3. 3 Add condensed milk. Pour sweet condensed milk into the dissolved gelatin. Mix thoroughly to get a homogeneous mass.
   • Condensed milk should be sweet. Not use concentrated milk without sugar as it lacks flavor and thickness.
4. 4 Gently pour the coffee mixture into a 20 x 20 cm square glass bowl.
   • For thin coffee jelly cubes, use a glass dish measuring 18 x 28 centimeters or 23 x 33 centimeters.
5. 5 Cool the jelly to solidify completely. Place the dish in the refrigerator. Refrigerate for 2-4 hours until it hardens.
   • Small jelly cubes will harden faster than large ones.
   • Wait until the dessert is firm enough to the touch. It is advisable to leave it for 8 hours or overnight.
6. 6 Serve the jelly to the table. Cut your finished coffee dessert into 1/2-inch cubes and transfer to a large serving platter. Now you can enjoy their taste.
   • Store leftover coffee jelly in an airtight container in the refrigerator for no more than 3-4 days.

Method 4 of 4: Gourmet Coffee Jelly

1. 1 Lubricate baking tins. Take 6-8 brioche tins and sprinkle with nonstick cooking spray. With a clean paper towel, spread a thin layer over the bottom and sides of the crockery.
   • Ideally, molds with a diameter of 10 centimeters or a volume of 125 milliliters (1/2 cup) should be used. Brioche pans work best because they make the jelly look attractive, but you can use other similar sized pans.
   • Use 1/2 cup (125 ml) bowls if you don't need to remove the jelly from the molds before serving. In this case, you don't need cooking spray.
2. 2 Mix gelatin with coffee liqueur. Pour the drink into a small to medium bowl and add the powder. Let it sit for 5 minutes.
   • The gelatin will swell and become soft. Its crystals absorb moisture and dissolve easily in hot coffee.
3. 3 Add hot coffee, sugar and salt. Stir well until the gelatin is completely dissolved.
   • Coffee should be hot. If you use cold coffee, the jelly will be sticky.
   • Continue stirring until the mixture is completely smooth. This will take about 2 minutes.
4. 4 Pour it into a bowl. Spread evenly over the prepared baking tins.
   • Cover the filled molds loosely with cling film.
5. 5 Leave the jelly in the refrigerator overnight. Chill the jelly tins to harden the dessert slightly.
   • The jelly will become very hard if left in the refrigerator for 8 hours or overnight. After that, the jelly will be much easier to extract.
   • Dessert, which will be eaten directly from the molds, is ready in 4 hours. The longer you chill, the denser it will be.
6. 6 Remove the hardened jelly from the molds. Remove from refrigerator. Gently push the jelly away from the rim of the bowl, turn each mold over, and transfer to a dessert plate.
   • If the coffee dessert has stuck to the mold, quickly dip the bottom in hot water. This will make it easy to take out the jelly.
7. 7 Serve to the table. The coffee jelly is ready.
   • Jelly goes well with whipped cream or chocolate chips.
   • A coffee dessert is best eaten immediately after preparation. Leftovers should be refrigerated for 4 days.

Tips

• Coffee jelly is also used to make bubble milk tea.

What do you need

Japanese coffee jelly

• Small bowl
• Medium glass bowl OR small saucepan
• A spoon
• Corolla
• Refrigerator

Japanese coffee jelly (alternative recipe)

• Small saucepan
• Corolla
• 4 sauce bowls
• Cling film
• Refrigerator

Vietnamese coffee jelly

• Medium bowl
• Corolla
• Glass dish measuring 20 x 20 cm
• Refrigerator
• Straight Blade Knife

Gourmet coffee jelly

• 6-8 brioche tins, 125 ml (1/2 cup) each
• Non-stick cooking spray
• Small or medium bowl
• Corolla
• Cling film
• Refrigerator
• Dessert plates