Coffee Jelly

4.91 from 11 votes

A delectable coffee jelly with a combination of black and milk coffee in cute individual serving cups, and topped with chopped jelly cubes. A great dessert for coffee lovers!

Prep Time20

Cook Time10

Chilling time2

Total Time2 30

Course: Dessert

Cuisine: Asian

Servings: mini cups

Calories: 194kcal

Author: Priya Maha

Ingredients

10 g agar agar powder
250 g sugar
2 tablespoon instant coffee granules or powder
2 tablespoon sweetened condensed milk
1 liter water

Metric - US Customary

Instructions

Prepared the molds and set them aside.
Combine agar-agar powder with sugar. Mix well (see Note 1) and set aside.
Measure water into a medium sized pot. Add the agar-agar and sugar into the water and stir.
Next, add instant coffee to the pot. Cook the jelly over low to medium heat.
Stir and cook the jelly solution for about 10 minutes, until it reaches a rolling boil.
Pour about 2 to 3 cups of the jelly into a small dish. Let the jelly set slightly before placing it in the fridge to set completely.
Spoon half of the remaining black coffee jelly solution in the pot into the prepared mini jelly molds. Let the jelly set.
While waiting for the black jelly layer to set, prepare the milk coffee jelly. To do this, add condensed milk to the remaining jelly solution in the pot. Mix well.
Also, prepare the black coffee jelly cubes. Remove the dish of black jelly placed in the fridge earlier. It should have set completely by now, given that it is a shallow layer of jelly. Cut the jelly into small cubes of about 1cm sizes. You can cut the jelly directly in the dish or you can also turn it out onto a board and then cut it.
Remove the jelly molds from the fridge. Check that the top of the black jelly is firm by pressing it lightly (see Note 2).
Gently spoon the milk coffee jelly onto the black jelly layer.
Add a few of the cut black jelly cubes into each of the jelly molds. You will see the jelly cubes float to the surface of the milk coffee layer.
At this stage, not all the jelly cubes will be used up. Reserve the remaining for the topping.
Return the jelly in the molds to the fridge to set completely.
While waiting for the jelly to set, prepare the jelly topping.
To make the topping, cut the remaining black jelly cubes into smaller squares.
Chill in the fridge while waiting for the jelly in the molds is set.
Spoon some of the jelly toppings onto each mini coffee jelly in the molds before serving.

Notes

This step helps avoid the agar-agar powder from clumping when added to the water later.
At this stage, you need not wait until the black jelly is completely firm, suffice if the top is set. Test by gently pressing the surface, if it's firm to the touch, it is ready for the next layer of jelly.
Keep the total liquid in the jelly recipe to the amount indicated at the back of your agar-agar powder sachet. As a general guide, for every 10g of agar agar powder, use 1 liter of liquid.
Make sure the jelly is cooked until the agar agar powder is fully dissolved to ensure the jelly sets well.
If pouring hot jelly solution into plastic containers or molds is a concern for you, you can always cool the jelly solution down slightly before pouring it into the containers. The best way to cool the jelly down is by placing it under the fan. To avoid the surface of the jelly from forming a skin as it cools down, keep stirring it as it cools down.

Nutrition