Layered Coffee & Coconut Agar Jelly
Layered Coffee & Coconut Agar Jelly
Ingredients
For the Coffee Layer
- 1 L water
- 12.5 g agar agar
- 150 g sugar
- 125 ml strong espresso
For the Coconut Layer
- 1 L water
- 12.5 g agar agar
- 75 g sugar
- 75 ml sweetened condensed coconut milk
- 125 ml coconut milk
Instructions
- 1
In two separate pots, add 1 L of water to each. Add 12.5 g of agar agar (half a standard 25g packet) to each pot. Let the agar "bloom" in the water for 10 minutes.
⏱️ 10 min
- 2
To one pot (containing 1 L water and 12.5 g bloomed agar agar), add 150 g sugar and 125 ml strong espresso. Place the pot on the stove and bring the mixture to a rolling boil. Boil for 4–5 minutes, stirring constantly to ensure the agar fully blooms and dissolves. Keep this coffee mixture warm on the stove with a little heat to prevent it from setting.
⏱️ 5 min
- 3
To the second pot (containing 1 L water and 12.5 g bloomed agar agar), add 75 g sugar, 75 ml sweetened condensed coconut milk, and 125 ml coconut milk. Place the pot on the stove and bring the mixture to a rolling boil. Boil for 4–5 minutes, stirring constantly to ensure the agar fully blooms and dissolves. Keep this coconut mixture warm on the stove with a little heat to prevent it from setting.
⏱️ 5 min
- 4
If using large, flexible molds, crumple aluminum foil and place it into a baking tray. Position the mold on top of the foil to provide support and help it maintain its shape.
⏱️ 2 min
- 5
When pouring the jelly mixtures into the molds, use a ladle and pour the mixture over the back of a spoon to minimize bubbles. Pour a thin layer of the coffee mixture into the molds. Allow this layer to set for 2–3 minutes until it is just tacky to the touch. It is crucial that the layer is just set and not fully firm; if the layers fully set, they will slide off each other when the jelly is cut. If the layer is not set enough, it may break and combine with the next layer. Once the coffee layer is tacky, add a thin layer of the coconut mixture on top. Continue alternating thin layers of coffee and coconut mixtures until the molds are filled.
⏱️ 15 min - 6
After all the layers have been poured, place the molds into the fridge to allow the agar jelly to fully set.
⏱️ 120 min
- 7
Once fully set, carefully unmold the layered agar jellies. The jellies can be enjoyed whole, or sliced to reveal the distinct layers. The individual layers can also be peeled apart for a playful eating experience.
⏱️ 1 min
Kitchen Tools
Layered Coffee & Coconut Agar Jelly
For the Coffee Layer
- 1 L water
- 12.5 g agar agar
- 150 g sugar
- 125 ml strong espresso
For the Coconut Layer
- 1 L water
- 12.5 g agar agar
- 75 g sugar
- 75 ml sweetened condensed coconut milk
- 125 ml coconut milk
Instructions
- 1
In two separate pots, add 1 L of water to each. Add 12.5 g of agar agar (half a standard 25g packet) to each pot. Let the agar "bloom" in the water for 10 minutes.
⏱️ 10 min - 2
To one pot (containing 1 L water and 12.5 g bloomed agar agar), add 150 g sugar and 125 ml strong espresso. Place the pot on the stove and bring the mixture to a rolling boil. Boil for 4–5 minutes, stirring constantly to ensure the agar fully blooms and dissolves. Keep this coffee mixture warm on the stove with a little heat to prevent it from setting.
⏱️ 5 min - 3
To the second pot (containing 1 L water and 12.5 g bloomed agar agar), add 75 g sugar, 75 ml sweetened condensed coconut milk, and 125 ml coconut milk. Place the pot on the stove and bring the mixture to a rolling boil. Boil for 4–5 minutes, stirring constantly to ensure the agar fully blooms and dissolves. Keep this coconut mixture warm on the stove with a little heat to prevent it from setting.
⏱️ 5 min - 4
If using large, flexible molds, crumple aluminum foil and place it into a baking tray. Position the mold on top of the foil to provide support and help it maintain its shape.
⏱️ 2 min - 5
When pouring the jelly mixtures into the molds, use a ladle and pour the mixture over the back of a spoon to minimize bubbles. Pour a thin layer of the coffee mixture into the molds. Allow this layer to set for 2–3 minutes until it is just tacky to the touch. It is crucial that the layer is just set and not fully firm; if the layers fully set, they will slide off each other when the jelly is cut. If the layer is not set enough, it may break and combine with the next layer. Once the coffee layer is tacky, add a thin layer of the coconut mixture on top. Continue alternating thin layers of coffee and coconut mixtures until the molds are filled.
⏱️ 15 min - 6
After all the layers have been poured, place the molds into the fridge to allow the agar jelly to fully set.
⏱️ 120 min - 7
Once fully set, carefully unmold the layered agar jellies. The jellies can be enjoyed whole, or sliced to reveal the distinct layers. The individual layers can also be peeled apart for a playful eating experience.
⏱️ 1 min