Japanese Coffee Jelly is a popular jelly dessert popular in Japan as well as in some other countries. It’s known as kōhī zerī (コーヒーゼリー) and you can find them in most restaurants and convenience stores here in Japan. You just need a few ingredients to make coffee jelly; coffee, sugar, water, and gelatin or agar. In this post, I will show you how to make coffee jelly with agar powder.
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JAPANESE COFFEE JELLY; with gelatin or agar
You can make coffee jelly either with gelatin or agar (agar-agar). Agar or agar-agar is a jelly-like substance, extracted from red algae. It is plant-based and vegetarian-friendly. Gelatin is made from animal collagen from skin and bones. So, if you like to make a vegetarian or vegan-friendly version, please use agar. The preparation of coffee jelly with gelatin is slightly different from the agar version. So, I have shared a separate post for making coffee jelly with gelatine. Click here for the recipe Japanese coffee jelly with gelatin
USEFUL TIPS FOR MAKING COFFEE JELLY
- I used instant coffee powder, but you can also make them with freshly brewed coffee.
- Feel free to adjust the sweetness and bitterness of your coffee jelly according to your preference.
- You can pour the coffee mixture into a baking pan and then cut it into cubes or pour it into individual glasses.
Coffee Jelly-Serving Suggestion
Coffee jelly is best served cold. You can serve them with any type of cream you like, heavy cream, fresh cream, coffee creamer, whipped cream, or even ice cream. You can also add the coffee jelly cubes into any drink you like such as milkshakes or iced coffee. My favorite way to serve coffee jelly is with coconut milk and condensed milk poured on top. You can also mix condensed milk and coconut milk until well combined or you can use them separately.
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Japanese Coffee Jelly with Agar Recipe
Japanese Coffee Jelly with Agar
Equipment
- 22-cm round pan
Ingredients
- 5 g agar agar
- 3 tablespoons granulated sugar
- 350 ml water
- 2 tablespoons instant coffee powder
Instructions
- In a small bowl, combine sugar and agar powder and whisk together.
- Place the water in a saucepan and add the sugar mixture.
- Heat the liquid until it begins to bubble over high heat.
- Stir until completely dissolved.
- Once boiling, turn down the heat to simmer.
- Add instant coffee and stir until completely dissolved Remove from the heat and let cool for 5 minutes.
- Scoop up any bubbles on the surface with a spoon and discard.
- Pour mixture into the pan (or serving dishes) and let cool.
- Cover and refrigerate for 1 hour or until set.
- Using a knife, cut through the coffee jelly vertically and then horizontally to make cubes. You can cut them big or small cubes.
- Serve & Enjoy!
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