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Japanese coffee served in a glass dish with whipped cream and chopped walnuts

Japanese Coffee Jelly (コーヒーゼリー)


  • Author: Yuto Omura
  • Total Time: 3 hours 10 minutes
  • Yield: 6-8 servings 1x

Description

How to make delicious Japanese Coffee Jelly with gelatin, agar agar or kanten!


Ingredients

Scale
  • 500ml water (1/2 cup)
  • 1 1/2 tbsp (15g) gelatin OR 2 heaped tbsp agar agar (approx 15g) OR or 1/2 stick (2g) Japanese kanten
  • 2 tbsp instant coffee powder (see post for more coffee options)
  • 3 tbsp (45g) sugar
  • A drizzle of flavoured coffee syrup (vanilla, hazelnut, caramel) optional
  • Whipped cream - optional
  • 6-8 Walnuts chopped - optional

Instructions

Gelatin

  1. Take a small dish and add 100ml of cold water and 1 1/2 tbsp (15g) of gelatin. Mix and leave to bloom for 10 minutes.
  2. Boil 400ml of water and mix in 2 tbsp instant coffee and 3 tbsp of sugar. Mix until completely dissolved.
  3. Pour the gelatin into the coffee while it's still hot and mix well.
  4. Transfer to a square/rectangular container (or jelly molds/serving cups) and leave to cool for 10-15 minutes.
  5. Once cool, cover with a lid or plastic wrap and store in the fridge for 3-4 hours.

Agar agar

  1. In a heatproof bowl, add 100ml of boiling water and 2 tbsp of coffee powder. Mix until the coffee is dissolved and keep it near the stove ready.
  2. In a separate bowl, mix 2 heaped tbsp agar powder (approx 15g) with 3 tbsp of sugar and mix.
  3. Pour 400ml of cold water into a pan and sprinkle in the agar/sugar mixture.
  4. Heat on medium-high and bring to a boil. Stir constantly.
  5. Allow to gently boil for 1-2 minutes, keep stirring to make sure there's no agar burning at the bottom of the pan.
  6. Add the coffee and mix well.
  7. When it's ready, the coffee jelly mixture should thinly coat the spoon/spatula. Remove it from the heat and allow to cool for a few minutes.
  8. Transfer the coffee jelly to a heatproof container/molds.  
  9. Let the mixture cool for 15-20 minutes before putting it in the fridge.
  10. Leave to set for 1-2 hours with a lid or plastic wrap over the top.

Kanten

  1. In a heatproof bowl, add 100ml of boiling water and 2 tbsp of coffee powder. Mix until the coffee is dissolved and keep it near the stove ready.
  2. Pour 400ml of cold water into a pan and add 2g (1/2 sachet) of kanten powder. 
  3. Mix well and turn the heat on medium, bring to the boil while mixing from time to time.
  4. Once it starts to boil, add 3 tbsp of sugar and mix again. Allow the liquid to boil for 2 minutes. Stir occasionally to make sure no kanten sticks to the bottom of the pan. (If it starts to foam up, turn the heat down slightly.)
  5. Add the coffee and mix well.
  6. Take the pan off the heat and allow to cool slightly for a few minutes.
  7. Pour the coffee jelly mixture into a container and leave to cool for 15-20 minutes.
  8. Cover with plastic wrap, transfer to the fridge and allow to set for about 1 hour.

Serving

  1. Once your jelly is firm, cut it into cubes using a knife.
  2. Cut the jelly into 2cm cubes (approx 1/2 inch).
  3. If you're adding walnuts, roughly chop them with a sharp knife.
  4. Place into serving cups, drizzle with your chosen syrup (optional).
  5. Top with cream or ice cream just before serving and sprinkle with chopped nuts.
  6. Enjoy!

Notes

You can reduce or increase the sugar to suit your preference.

This is a general guide but many agar powders vary in weight/strength. Always check the packaging for exact measures and adjust the water content accordingly.

For best results, keep refrigerated and eat within 2 days. Add cream just before serving.

The coffee jelly tends to become a bit watery after a day, but it's still good to eat.

If you don't want to cut it into cubes, you can cool it for 10-15 minutes and then pour straight into serving dishes.

Cook time includes how long it takes to set.

  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Category: Sweets
  • Method: Boiling
  • Cuisine: Japanese

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