Japanese Coffee Jelly with Sweetened Milk
A light and refreshing Japanese dessert made by setting strong coffee with agar agar, cut into soft cubes and served with sweetened milk. Not too sweet, no-bake, and perfect for coffee lovers.
Servings: 4 serves
Ingredients
Coffee Jelly
- 4 shots of espresso
- 50 g castor sugar
- 3 g agar powder
- Water
- Spray oil optional
Sweetened Milk
- 50 g condensed milk
- 385 mL evaporated milk
Instructions
- Add brewed coffee into a saucepan and top up with enough water to make 500mL of liquid total. Add sugar and agar agar powder and whisk well to fully dissolve the agar agar before heating.
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently. Once it reaches a boil, continue cooking for a minute to ensure the agar agar is fully activated.
- Remove from the heat and carefully pour the coffee mixture into a shallow dish or container. Allow it to cool slightly, then transfer to the fridge to set completely.
- Once set, cut the coffee jelly into small cubes using a sharp knife.
- To serve, divide the coffee jelly cubes into bowls or glasses and pour over sweetened milk or cream. Serve chilled.