00:00This is Japanese Coffee Jelly, your caffeine hit and refreshing summer dessert in one.
00:05It's easy to make and you can make it as strong or sweet as you like.
00:09I'm making it two ways, one with gelatin, one with plant-based content. Let's get started.
00:14Want to save this recipe for later?
00:16Grab the printable version on my website by googling coffee jelly stachi.
00:20The base recipe makes 500ml of jelly, enough for about 6 small servings.
00:26For the gelatin, use 15g of unflavoured gelatin powder.
00:30For kanten, just 2g of kanten powder.
00:33One sachet is usually 4g, so we'll use about half so that it doesn't get too firm.
00:40Then for the both, 500ml water, 2 tbsp of instant coffee or instant espresso powder,
00:47and sugared taste. I usually recommend 2-3 tbsp.
00:52If you'd rather use espresso shots from a machine instead of instant coffee,
00:56hold a thought. I'll cover it in a second.
01:00And a quick note if you've got agar-agar instead of kanten.
01:03They're not the same thing even though the names get used interchangeably.
01:07If you're using agar-agar, check the packaging for the exact measurements and cooking instructions.
01:12There are two ways you can add coffee in this recipe, and it changes how much water you use.
01:18Instant coffee or instant espresso powder can be dissolved straight into the hot mixture.
01:23No adjustment needed.
01:25For espresso shots from a machine, since you're adding liquid,
01:29you need to cut back the water to keep the same total volume.
01:33Reduce the water by 30ml for every single shot you use.
01:37A good starting point in this recipe is 2 or 3 double shots.
01:42That's 120, 280ml plus 380 or 320 water to bring you back up to 500ml total.
01:53One important rule for the kanten method specifically,
01:57don't boil already brewed coffee like dripped coffee.
02:00It will taste bitter and burnt.
02:02That's exactly why instant coffee or espresso shots work better here.
02:06They get added after the boiling step, not before.
02:10I'm going to start with the gelatin method.
02:13First, measure 200ml of cold water in a bowl.
02:17Sprinkle the 15g of gelatin over the top.
02:20Don't dump water onto dry gelatin, it goes lumpy.
02:23Mix and let it sit for 5-10 minutes until it swirls up.
02:28While you wait, boil the remaining 300ml of water and pour it into a heatproof jug.
02:35I'm using 4 single espresso shots for this one,
02:38so I'm adjusting the water down to 180ml.
02:41If you use instant coffee, keep it at 300ml.
02:45Add a bloomed gelatin and mix until fully dissolved.
02:48If it's not melting, microwave it in 20 seconds plus,
02:53or heat it gently in a pan on the stovetop without letting it boil.
02:57Next, add your sugar and mix well until fully dissolved.
03:00I used 2 tbsp of sugar, but you can adjust sweetness to your taste.
03:05Then add your coffee.
03:06I have my espresso shots freshly pulled by my coffee machine.
03:12120ml for a relatively mild coffee jelly.
03:15Feel free to use more, but reduce the water if you do.
03:18Pour it into your mould or serving cups.
03:21Cool it to room temperature, and then chill it in the fridge for at least 4 hours.
03:26Coffee jelly in Japan is often cut into cubes, so if you want to serve it that way,
03:31use a 15cm square pan for this recipe, or you can serve it in pouring cups or ramekins.
03:39Just leave some space at the top for adding cream.
03:42Next is the kanten method.
03:45And it's a completely different process.
03:47Kanten is a seaweed-based setting agent that needs to be boiled to activate,
03:52otherwise it won't set at all.
03:54First, mix 2g of kanten powder and sugar together in a bowl.
03:58This prevents clumping and makes them evenly distribute it before they heat the water.
04:04Kanten is pretty strong, so if you use the full 4g sachet, your jelly will be quite solid.
04:10Pour 500ml of cold water into a saucepan.
04:13Sprinkle in the kanten and sugar mix all over the top, and stir.
04:17Again, if you're using espresso shots instead of instant coffee, reduce the water here.
04:23Bring it to a boiler of medium heat, then lower it slightly,
04:26and let it gently bubble for 1-5 minutes, depending on what the label says.
04:32Mine says 1-2 minutes.
04:34Stir it occasionally, and scrape the bottom, so it doesn't catch.
04:38Take it off the heat, and stir it for a minute to cool it slightly, then add your coffee.
04:43This time I'm using instant espresso powder.
04:46I used 2 tablespoons for this, which is pretty strong.
04:49You can use less if you prefer.
04:52It depends on the brand of coffee, but I do suggest making it stronger than what you'd think,
04:57because it tastes milder as a jelly.
05:00Scoop off any form, and then pour it into your moulds.
05:04Call to room temperature, then refrigerate.
05:06Kanten sets in less than an hour, much faster than gelatin,
05:10and it firms up even at room temperature.
05:13Okay, it's been about 4 hours.
05:15Let's compare these coffee jellies side by side.
05:18Here you can see gelatin gives you a soft, clear, jiggly cube.
05:23Kanten gives you a firmer cube that is stable at room temperature.
05:28They're both great, but the texture is different.
05:30If speed or plant-based is a priority for you, Kanten is the one to use.
05:36Once it's set, you can enjoy it as it is, or upgrade it with one of my serving suggestions.
05:42The classic way to eat it is with cream, either poured over the top or whipped.
05:48Coffee and cream is the perfect combination that rounds out the flavour and improves mouth feel.
05:54The next is not so common, but a drizzle of syrup is a great addition.
05:58You can use simple syrup or flavoured syrup.
06:01I have hazelnut syrup here, but vanilla, caramel, or whatever you like work great too.
06:07A few chopped nuts on top if you want extra texture.
06:11For my final serving suggestion, drop the cube straight into a glass with ice,
06:16and top it with chilled coffee.
06:18Think of it like a coffee flavoured alternative to Bobo Pearls.
06:22You get a little burst of coffee jelly in every sip.
06:27And that's my easy coffee jelly recipe.
06:29Two ways to make it, three ways to enjoy it.
06:31Perfect pick-me-up for a hot summer's day.
06:35Want even more delicious recipes?
06:37Grab my free cookbook from the link in the description.
06:41Okay, let's go over the ingredients one more time.
06:44And if you're ready to cook, grab the written instructions
06:46by clicking the full recipe box with a picture that's about to pop up on your screen.
06:51That's a wrap.
06:52You can find the full printable version of this recipe on my website,
06:55linked right here on the screen.
06:57It has all the extra details to help you get perfect every time.
07:00If you enjoyed this, check out my Japanese dessert playlist.
07:03And next week, I'm making gomadaru soba.
07:06It's subscribed so you don't miss it.
07:07See you then.
