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Japanese Coffee Jelly Recipe

How to make Japanese coffee jelly at home
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Prep Time 10 minutes
Cook Time 10 minutes
Freeze time 3 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine Asian
Servings 2 servings
Calories 5 kcal

Equipment

  • Large shallow bowl (Or a few small bowls)
  • Saucepan 
  • Spoon or whisk
  • Plastic wrap

Ingredients
  

  • 1 packet Gelatin powder I use Knox in this recipe
  • 2 cups coffee makes with 4g of instand coffee
  • 1 tbsp sugar optional
  • Canned sweetened cream

Instructions
 

  • Make 2 cups of instant coffee, adding 3/4 cup to a saucepan and leave 1/4 cup.
    step-1-make-2-cups-of-coffee
  • Dissolve a packet of gelatin in the remaining coffee, whisk gently, and let bloom for a minute.
    step-2-add-gelatin-powder-into-coffee
  • Heat the saucepan coffee and add the gelatin coffee, whisking until combined.
    step-3-add-gelatin-coffee-into-the-saucepan
  • Bring the coffee mixture to a rolling boil on medium-low heat, then let sit for five minutes off heat.
    step-4-heat-the-gelatin-coffee-mixture
  • Spoon and strain the mixture into bowls to remove bubbles.
    step-5-pour-the-mixture-into-bowls
  • Cover the bowls with plastic wrap and refrigerate for at least three hours.
    step-6-put-the-coffee-jelly-in-a-fridge
  • Cut into coffee jelly cubes, top with canned sweet cream or sweetened condensed milk, and serve.
    coffee-jelly-with-milk

Notes

  • You can mix a small amount of gelatin and water in a bowl before adding them to the coffee mixture to dissolve the gelatin powder more easily.
  • Remove the bubbles before putting them into the fridge to get a smoother jelly.
  • For a thicker jelly and a more rapid setting, try agar agar powder in place of gelatin. Agar agar is more traditionally used in Japanese cooking and is derived from seaweed.

Nutrition

Serving: 2gCalories: 5kcalProtein: 2gSodium: 5mg
Keyword coffee jelly, japanese coffee jelly, Saiki K coffee jelly
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