Coffee Agar Jelly Recipe

Water: The base liquid for dissolving the other ingredients and forming the jelly.

Instant coffee: Provides the rich coffee flavor for the jelly.

Agar-agar powder: A gelatin substitute that helps the jelly set.

Sugar: Adds sweetness to balance the bitterness of the coffee.

To ensure a smooth and consistent texture in your coffee agar jelly, make sure to whisk the agar-agar powder thoroughly into the boiling water. This helps prevent any clumping and ensures that the agar-agar is fully dissolved. Additionally, when pouring the mixture into molds, do so slowly and steadily to avoid creating air bubbles, which can affect the final appearance and texture of your jelly.

• water - Substitute with coconut water: Adds a subtle sweetness and a hint of tropical flavor.

• instant coffee - Substitute with brewed espresso: Provides a richer and more robust coffee flavor.

• agar-agar powder - Substitute with gelatin: Gelatin can also set liquids into a jelly-like consistency, though it is not vegan.

• sugar - Substitute with honey: Adds a natural sweetness and a slightly different flavor profile.

• Allow the coffee agar jelly to cool completely at room temperature before storing. This ensures that the texture remains intact and prevents condensation inside the storage container.
• Use an airtight container to store the jelly. This helps maintain its freshness and prevents it from absorbing any unwanted odors from the refrigerator.
• Place a piece of parchment paper between layers if you are stacking multiple pieces of jelly. This prevents them from sticking together and makes it easier to separate them later.
• Store the container in the refrigerator. The coffee agar jelly will stay fresh for up to a week when properly refrigerated.
• If you wish to freeze the jelly, wrap each piece individually in plastic wrap. This prevents freezer burn and maintains the jelly's texture.
• Place the wrapped pieces in a freezer-safe bag or container. Label it with the date to keep track of its storage time.
• When ready to use, thaw the jelly in the refrigerator overnight. Avoid thawing at room temperature as it may affect the texture and consistency.
• For best results, consume the coffee agar jelly within one month of freezing. This ensures optimal flavor and texture.

• Gently warm the coffee agar jelly by placing it in a heatproof bowl over a pot of simmering water. Stir occasionally until it reaches the desired temperature.
• For a quick method, microwave the jelly on low power in 10-second intervals, stirring between each interval to ensure even heating.
• If you prefer a more delicate approach, place the jelly in a sealed plastic bag and submerge it in warm water until it softens and warms up.
• To maintain the jelly's texture, avoid overheating. Aim for a gentle warmth rather than a hot temperature.
• For an added twist, serve the reheated jelly with a dollop of whipped cream or a drizzle of chocolate sauce.

• Saucepan: Used to bring water to a boil and mix in the coffee, sugar, and agar-agar powder.

• Whisk: Essential for ensuring the agar-agar powder is fully dissolved into the mixture.

• Measuring cups: Necessary for accurately measuring the water and sugar.

• Measuring spoons: Used to measure the instant coffee and agar-agar powder precisely.

• Molds: Used to shape the coffee agar jelly as it cools and sets.

• Refrigerator: Required to chill the mixture until it sets properly.

• Stove: Needed to heat the saucepan and bring the water to a boil.

Prepare ingredients in advance: Measure out water, instant coffee, agar-agar powder, and sugar before starting.

Use a kettle: Boil water in a kettle to speed up the process.

Dissolve efficiently: Stir instant coffee and sugar thoroughly before adding agar-agar powder to ensure quick dissolution.

Quick cooling: Place molds in a shallow ice bath to cool the jelly mixture faster before refrigerating.

Use silicone molds: They make it easier to release the jelly without breaking.