This recipe is again an easy one. It is becoming a trend. You can see this being sold in the dessert section of supermarkets. School canteens also sell this kind of dessert. And this will also never miss fiestas, birthdays, Christmas, and other occasions. I can remember my tita preparing a lot of this during fiestas. Our task is to pour the gulaman pack into the water and stir the mixture. And I love cutting the jiggly gelatin! Mostly coffee lovers, Filipinos definitely love this coffee jelly. You will surely have customers if you would start a business with this recipe.
Coffee jelly is a delicious jelly dessert, which is flavored with coffee and sugar. This kind of dessert is now most common in Japan; you can find it in most of their restaurants and convenience stores. Japanese coffee jelly is commonly made of sweetened coffee added to agar, a gelatin-like substance made from algae.
Do you know that recipes for coffee jelly appear in cookbooks published in England as early as 1817? The earliest recipes mixed coffee with calve’s foot jelly. Nowadays, packaged gelatin is used. The mixture is dissolved in hot coffee and then molded. This procedure is the same with the common recipes used by Filipinos when preparing this treat.
If you are not that much into drinking coffee, no problem at all. You can lessen the amount of coffee and add sweetened cream. I love this version! I am not a coffee person so I prefer a creamy one instead. How? Just like in this recipe, add in condensed milk and all-purpose cream. With creativity, coffee jelly is now also used in making shakes and ice candies. So are you ready to make this addictive dessert for your family? This will surely keep meal conversation going. Enjoy!
- 1 pack Unflavored Gelatin (Mr. Gulaman)
- 2 tablespoon Coffee (instant)
- ¾ cup Sugar
- 1 pack Condensed milk (250 ml)
- 1 pack All-Purpose Cream (250 ml) or Heavy Cream
- 1½ liters Water
- Dissolve the gelatin in 1½ liters of water (or follow instructions on packaging).
- Bring to a boil until fully dissolved, then add the sugar. Remove from heat.
- Stir in the instant coffee and dissolve thoroughly.
- Transfer in a shallow container to spread about 1 inch thick. Set aside.
- When the gelatin sets, cut into cubes.
- In a a separate container, blend the all-purpose cream and condensed milk.
- Add the gelatin and refrigerate.
- Serve chilled.