How to Make Coffee Jelly

Last Updated: August 11, 2022 References

Coffee jelly originated in Japan during the Taishō period (1912 to 1926), but over the years, it's gained popularity in other Asian countries and around the globe. You can prepare this dessert in several ways, but each method is fairly simple.

Ingredients

Japanese Coffee Jelly

Makes 4 servings

1/4 oz (7 g) package unflavored gelatin
2 Tbsp (30 ml) hot water
3 Tbsp (45 ml) white granulated sugar
2 cups (500 ml) freshly brewed coffee (black)

Japanese Coffee Jelly (Alternate Recipe)

Makes 4 servings

2-1/2 cups (600 ml) water
1-1/2 tsp (3 g) agar agar powder
5 Tbsp (75 ml) white granulated sugar
2 Tbsp (30 ml) instant coffee granules

Vietnamese Coffee Jelly

Makes 4 to 6 servings

3 packages unflavored gelatin, 1/4 oz (7 g) each
1/2 cup (125 ml) cold water
2 cups (500 ml) strong, freshly brewed coffee
14 oz (400 g) can sweetened condensed milk

Decadent Coffee Jelly

Makes 6 to 8 servings

5 tsp (75 ml) unflavored gelatin
1/2 cup (125 ml) coffee liqueur
3 cups (750 ml) freshly brewed coffee
3/4 cup (180 ml) white granulated sugar
Pinch of salt

Method 1

Method 1 of 4:

Japanese Coffee Jelly

1
Dissolve the gelatin in hot water. Pour the hot water into a small bowl. Stir gently until the gelatin dissolves.^{[1]
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- To ensure smooth jelly, allow the gelatin to "bloom" in the hot water for 1 or 2 minutes before stirring it. Allowing the granules to absorb the water like this them may help them dissolve more readily.
2
Combine with the coffee and sugar. Pour the dissolved gelatin mixture into the hot coffee. Add the sugar and whisk until the sugar dissolves.
- The coffee must be very hot (near boiling) when you use it. If you use cold coffee, it could result in stringy or clumpy coffee jelly.
- If you do start with cooled coffee, you'll need to combine the coffee, gelatin mixture, and sugar in a small saucepan. Heat the entire mixture on your stove over high heat until it reaches a boil.^{[2]
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3
Pour the mixture into serving dishes. Evenly distribute the coffee mixture among four custard dishes, coffee mugs, or similar serving glasses.
- If you wish to cut the coffee jelly into cubes, you'll need to pour it into a lightly greased 8-inch by 8-inch (20-cm by 20-cm) pan.
4
Chill until firm. Place your filled dishes into the refrigerator and allow the coffee jelly to firm up.
- If you plan to eat it directly from its dish, the coffee jelly might be ready in as few as 3 to 4 hours.
- If you want to cut the coffee jelly into cubes, you should wait at least 6 to 7 hours for it to solidify even further.
5
Serve. The coffee jelly should be done and ready to enjoy.
- Consider garnishing the dishes of jelly with a dollop of whipped cream.
- If you wish to make cubes of coffee jelly, cut the sheet of firm jelly into even cubes using a warm knife. Gently invert the pan into a large serving dish to collect the cubes.
- Cover and store remaining coffee jelly in your refrigerator for up to 3 or 4 days.

Method 2

Method 2 of 4:

Japanese Coffee Jelly (Alternate Recipe)

1
Heat the water and agar agar. Pour the water and agar agar into a small saucepan. Whisk until combined, then set the saucepan on your stove over high heat.^{[3]
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- Bring the mixture to a boil before continuing to the next step.
- Note that agar agar powder (also called "kanten powder") works best, but you could use three-quarters of an agar stick if necessary. Break the stick into pieces and soak them for 20 minutes in separate water. Drain the soaking water, then use the broken pieces of agar as you would use the powder.^{[4]
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- Equal amounts of unflavored powdered gelatin could be used instead of the agar agar powder, but gelatin is not vegetarian-friendly.
2
Add the sugar and coffee. Once the mixture starts to boil, reduce the heat to medium. Pour the sugar and instant coffee into the saucepan and whisk to combine.
- Continue cooking the mixture at a gentle simmer for approximately 2 minutes, or until everything dissolves. Stir the mixture occasionally to help it along.
3
Remove the saucepan from the heat. Turn off the heat and remove the saucepan from the stove. Allow it to rest at room temperature for approximately 5 minutes.
- During this time, the liquid should begin to thicken. Make sure that it does not solidify, though. Agar sets quickly, and waiting too long can make it difficult to pour.
4
Pour into serving dishes. Pour the hot mixture into individual serving dishes. Wait another 5 to 10 minutes, then cover each dish with plastic wrap.
- After pouring the mixture into each dish, use a spoon to scoop away any bubbles that form on the surface.
5
Chill for 4 to 5 hours. Place the filled dishes in your refrigerator. Chill them until the jelly sets and becomes thoroughly cooled.
- Jelly made with agar will technically set even at room temperature, but the process will take more time. Moreover, the jelly will taste better cold.
6
Serve. The coffee jelly is finished and ready to enjoy.
- Consider serving each portion with whipped cream or 1 to 2 Tbsp (15 to 30 ml) of half-and-half.
- Leftover coffee jelly should last for up to 2 days when stored in the refrigerator.

Method 3

Method 3 of 4:

Vietnamese Coffee Jelly

1
Combine the gelatin and water. Place the cold water in a medium mixing bowl. Sprinkle the unflavored gelatin over the water and allow it to sit for 10 minutes.^{[5]
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- As the gelatin sits, the individual granules should begin to absorb the water. This process, known as "hydrating" or "blooming," makes it easier to dissolve the gelatin once you add hot liquid.
2
Add the hot coffee. Pour the strong, hot coffee into the gelatin mixture. Stir well for several minutes, or until the gelatin completely dissolves.
- Note that the coffee must be very hot when you add it; otherwise, the gelatin may not set properly.
- The coffee should also be quite strong to balance the sweetness of the condensed milk and mimic the taste of Vietnamese coffee.
3
Stir in the condensed milk. After the gelatin dissolves, pour the sweetened condensed milk into the mixture. Stir well to combine.
- You must use condensed milk. Do not used evaporated milk since it lacks the sweetness and thickness of condensed milk.
4
Pour the mixture into a glass dish. Carefully pour the coffee mixture into an 8-inch by 8-inch (20-cm by 20-cm) square glass dish.
- To make thinner cubes of coffee jelly, you could use a 7-inch by 11-inch (18-cm by 28-cm) glass dish or a 9-inch by 13-inch (23-cm by 33-cm) glass dish.
5
Chill until set. Place the filled dish into the refrigerator. Chill for 2 to 4 hours, or until the coffee jelly is firm.
- Thinner cubes will solidify quicker than thicker cubes.
- Wait until the jelly feels firm enough to hold between your fingers. To be on the safe side, you may wish to wait 8 hours or overnight.
6
Serve. Cut the finished coffee jelly into 1-inch (2.5-cm) cubes and turn the cubes out into a large serving bowl or dish. Enjoy immediately.
- Store extra coffee jelly in an airtight container kept in the refrigerator for up 3 or 4 days.

Method 4

Method 4 of 4:

Decadent Coffee Jelly

1
Lightly grease the brioche molds. Spray six to eight brioche molds with nonstick cooking spray. Use a clean paper towel to spread the oil over the bottom and sides, coating the entire mold in a thin layer.^{[6]
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- Ideally, you should use 4-inch (10-cm) molds or 1/2-cup (125-ml) molds. Brioche molds work well and give the finished jelly an appealing appearance, but any similarly sized mold would also work.
- If you do not wish to remove the jelly from its dish before serving it, you could use six to eight 1/2-cup (125-ml) custard dishes, instead. Do not coat the dishes with cooking spray if you choose this option.
2
Combine the gelatin and coffee liqueur. Pour the coffee liqueur into a small to medium mixing bowl and sprinkle the gelatin on top. Allow it to stand for 5 minutes.^{[7]
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- As it stands, the gelatin should soften or "bloom." The individual grain will absorb the moisture and will dissolve more readily once you add them to the hot coffee.
3
Add the coffee, sugar, and salt. Pour the hot coffee, sugar, and salt into the bowl. Stir well until the gelatin fully dissolves.
- The coffee must be hot when you add it to the gelatin. Using cool coffee can result in stringy jelly.
- Continue stirring until the entire mixture seems like a smooth liquid. This should take approximately 2 minutes.
4
Pour the mixture into the molds. Divide the mixture evenly between your prepared brioche molds.
- After filling the molds, loosely cover them with a single layer of plastic wrap.
5
Chill overnight. Place the filled molds in your refrigerator and keep them there until the jelly becomes firm.
- Chilling them for 8 hours or overnight should result in very firm jellies, which will be ideal if you plan to remove them from their molds.
- If you wish to eat the coffee jelly directly from its dish, however, it might be firm enough to enjoy after 4 hours. Waiting longer will still produce a firmer texture, though.
6
Remove the firm jelly from the molds. Remove the coffee jelly from your refrigerator. Use your fingers to gently pull the jelly away from the edges of the mold, then turn each mold over onto its own dessert plate.
- If the coffee jelly sticks to the mold, quickly dip the bottom of the mold into hot water. The heat should loosen the jelly and make it easier to remove.
7
Serve. The coffee jelly is finished and ready to enjoy.
- If desired, garnish each serving with whipped cream and chocolate shavings.
- This coffee jelly is best when enjoyed immediately, but you can cover and store the leftovers in your refrigerator for up to 4 days.