Darius is a former high school literary and feature writer that loves reading books, listening to music, and watching movies.
What is Coffee Jelly?
Coffee jelly is a coffee-flavored jelly dessert generously drizzled and bathe with sweet, savory mixture of cream. It is often serve chilled and cold, a great dessert food for the Summer heat, or the best dessert for coffee addict. It can be made at home from scratch, or can be ordered in restaurants. My first coffee jelly flavortown experience was when I attended my classmate and friend's debut party. I've been wanting to eat one again, so I searched the internet for recipes good enough to easily follow. If you have a sweet tooth like me, then this dessert is perfect for you to try. It is easy and fun to make and you can make as much as you want, but will take quiet some time for the initial servings to be finished.
A Little Bit of History
Coffee Jelly was once common in American and English cooking recipes and cookbooks. It appeared it cookbooks published during the 1817 in England, with the earliest recipes calling for coffee mixed in calves' foot jelly, isinglass, and other clarifiers. It is now more common in Japanese restaurants and convenience stores, typically served in cafes. And though not that common, it is also enjoyed in other countries especially where hot and tropical temperatures are prevalent. Aside from buying an already made coffee jelly product in stores, one can also make it at home from scratch using packaged gelatin or agar-agar by following various recipes that are now mostly found online.
|Prep time||Cook time||Ready in||Yields|
Eight to twelve servings.
- 5 cups water
- 25 grams gelatin powder or agar-agar
- 1/2 cup sugar, white or brown
- 5 tablespoons coffee powder, fresh or instant
- 370 milliliters milk, evaporated
- 300 milliliters milk, condensed
- 250 milliliters cream, all-purpose
- Pour 5 cups of water into a huge bowl.
- Dissolve half a cup of sugar into the water. You can use white or brown sugar, depending on your choice.
- Dissolve a packet, or at least 25 grams, of unflavored gelatin or agar-agar powder into the water and sugar mixture. Use either a black or white gelatin, agar-agar powder. Wait for a second for the powder to bloom and mix them well altogether.
- Have two tablespoons of fresh or instant coffee powder and mix it along with the gelatin mixture. Wait until you dissolve all powders or crystals during mixing if any is still noticeable.
- Transfer the mixture into a deep sauce pan or cooking pot, wait and gently fold it, and bring it to a boil.
- Transfer the heated mixture into molds, preferably rectangular tupperware molds or any big enough containers. Wait for it to set and cool.
- Pour the evaporated milk, condensed milk, and all-purpose cream. Mix them thoroughly.
- Have another teaspoon of fresh or instant coffee and have it mixed with the cream mixture.
- When the gelatin has finally settled, have it sliced into small cubes.
- Pour the gelatin cubes into the cream mixture.
- Have the whole dessert chilled from two hours to a whole day if necessary.
- Serve the dessert on a coffee mug or a drinking cup and enjoy.
- This is optional, but if you have whipped cream or dark chocolate chips at your place you can have them as a toppings.
This is a dessert food typically made with instant or fresh coffee and cream milk mixtures. This means that it will be both sweet and it will also be caffeinated. If you want to exchange coffee with something else, try using mocha or chocolate powders. And since this is typically made using milk, it may be not suitable for people with lactose intolerance. Although, you can use lactose-free substitutes. You can also use sugar-free substitutes if you're conscious about the amount of sweetness and sugar the dessert has. This dessert and best served chilled and cold. Despite its cheap ingredients, this will also only last a day or two depending on how you prepare it, so it's better to have family or friends around that would enjoy the dessert. Or make only small batches so you could make more in the future.
© 2020 Darius Razzle Paciente