Indulge in a delightful and satisfying Vietnamese coffee and cream jelly dessert. Made with bold coffee and coconut cream layers, this agar agar jelly recipe provides the most refreshing and intricate dessert.
Indulge in a delightful and satisfying Vietnamese coffee and cream jelly dessert. Made with bold coffee and coconut cream layers, this agar agar jelly recipe provides the most refreshing and intricate dessert.
This elegant Vietnamese coffee jelly dessert, or thạch cà phê in Vietnamese, combines the rich flavors of coffee and the silky smoothness of coconut cream, all presented in beautiful perfect layers of agar jelly. Whether you’re hosting a dinner party, looking for an impressive dessert for a special occasion, or simply treating yourself, this coffee jelly is sure to satisfy all coffee lovers.
This Vietnamese agar agar jelly dessert is a classic easy Vietnamese dessert. I remember helping my mom make this coffee and cream jelly alongside the coconut pandan jelly for all of my family parties. I will share with you all the tips and tricks my mom taught me to ensure your coffee jelly dessert will be a stunning success.
There are probably a million reasons why you should love this coffee jelly recipe, but here are the top three:
Classic harmony of flavors. The combination of coffee and coconut cream is a match-made dessert heaven. The lightly bitter notes of coffee beautifully contrast the smooth and creamy sweet coconut cream layer.
Aesthetically pleasing. the distinct dark brown coffee and light cream agar jelly layers create a visually striking dessert. It’s the kind of dessert that have your guests saying “It’s too pretty to eat.”
Easy to make. despite its elegant appearance, this agar recipe is really simple to make with a few basic ingredients and a little patience.
What is agar agar jelly?
Agar agar jelly is a plant-based gelatin substitute that’s derived from seaweed. It provides an ideal canvas for creating intricate and colorful desserts such as mousses, puddings, and jellies that are delicious and vegan-friendly.
Agar agar can be sold as flakes, powder, bars, and strands. The seaweed is boiled into a gel, pressed, dried, and then crushed to form the agar. Before agar can be used in a recipe, it needs to be dissolved in water and then boiled.
Kitchen Equipment
You will need the following kitchen equipment to create this coffee agar agar dessert.
Liquid Measuring cups: you will need liquid measuring cups with the measurements written alongside the cup or a kitchen scale to measure out the ingredients for this coffee jelly recipe.
Kitchen Scale: a kitchen scale will guarantee that you use the most accurate measurements for this layered coffee and cream agar agar recipe.
2 Small Saucepans: you will need 2 small saucepans to make both the coffee and cream layered agar jelly.
1.5 qt (6.5inx 10inx 2in) container or molds: For a large mold, I used a 1.5 qt (6.5inx 10inx 2in) glass container, but alternatively you can use small individual molds as well.
Ingredients
All of the ingredients for this Vietnamese coffee and cream jelly (thạch cà phê) can be found at your local grocery market. I’ve also linked most of the ingredients you can find online as well.
Instant Coffee: in the essence of saving time and for a strong coffee flavor, I used Starbucks medium roast instant coffee.
Sugar: regular granulated sugar is the main sweetener for this agar agar recipe. You can customize your sweetness level by adding more or less sugar.
Salt: a touch of salt enhances the rich coconut milk flavor.
Agar Agar Powder:agar agar is the main gelatin base for this coffee jelly dessert.
Coconut milk: make sure to use full-fat coconut milk for the richest coconut flavor. I love using Chef’s Choice coconut milk, I believe it has the best flavor.
Evaporated Milk:evaporated milk is the secret ingredient in the coconut cream layer. It adds a rich, velvety smooth creaminess that is unmatched.
Water: water is used to dissolve the agar agar and dilute the strong flavors of coconut and coffee.
All the ingredients for the coffee layer.All the ingredients for the cream layer.
Substitutions and Additions
You can customize this coffee jelly recipe or thạch cà phê, any way you want! Here are some ideas for you to explore some new ideas.
Substitutions
Brewed coffee: instead of using instant coffee, you can brew your own 600 mL of coffee. Make sure to use a dark roast for full flavor.
Gelatin: if you cannot find agar agar, you can use gelatin as a substitute. Be sure to follow the gelatin package instructions for the appropriate preparation. Keep in mind gelatin will also have a longer setting time than agar agar.
Additions
Vanilla or Caramel Syrup: if you’d like to have more of a sweet flavor to your coffee jelly layer, you can add 1-2 pumps of your favorite vanilla or caramel syrup.
Pandan Layer: if you want to add a pandan layer, you can easily add another pandan layer on top using this recipe.
How to Make Vietnamese Coffee and Cream Jelly
Here are the steps on how to make this layered cream and coffee jelly recipe. I recommend reading the instructions through once before you begin.
Cook coffee layer. In a medium saucepan over medium-high heat, add water and agar agar, mix to combine, and bring to a boil. Stir until the agar agar powder has dissolved completely. When it reaches a boil, lower the heat to medium-low heat, add the instant coffee, sugar, and salt, and mix until everything is dissolved. Keep the pot covered and warm.
Cook coconut cream layer. In a second medium saucepan over medium heat, add the coconut milk, evaporated milk, water, sugar, salt, and agar agar powder. Stir until the sugar has dissolved and bring to a boil. Once it reaches a boil, reduce to low heat and simmer for 2-3 minutes. Make sure that all of the agar agar and sugar have dissolved. Keep the pot covered and warm.
Assemble the first layer. In a glass container or your mold of choice, carefully pour 1/3 of the coffee mixture (about 170 ml) into the mold. Use a toothpick to pop any air bubbles.
Assemble the second layer. Wait until it is just set at room temperature. To check, gently tap your finger on the surface, it should be tacky but doesn’t come off to stick to your finger. Don’t let it set completely or the next layer will not cling to it. Then add 1/3 of the coconut cream mixture (about 170 ml) on top and wait until set. (tip: let the hot cream mixture hit a spoon before hitting the coffee layer to temper the heat) Continue altering the layers until you run out of jelly. If the mixtures begin to solidify in the pan, simply reheat the mixture to liquefy.
Refrigerate and serve. Cover and refrigerate for at least 2-4 hours before gently running a knife around the edges, flipping the mold upside down, and slicing it into bite-sized pieces. Enjoy!
Tips for the Best Vietnamese Coffee and Cream Jelly
(Optional) Adjust sweetness to taste: Taste and adjust the sugar levels of your coconut cream and coffee layers according to your taste preferences before you pour them into the mold.
Use a scale or measuring cup for even layers. For each cream and coffee agar agar layer, I used a kitchen scale to measure an exact amount (around ~170-180 g) for perfect-even layers.
Temper the heat with a cold spoon. Pour the hot cream or coffee mixture onto a spoon before hitting the previous layer to temper the heat. This will ensure that the hot cream or coffee mixture won’t break/melt the previous layer.
To prevent unwanted bubbles. Gently pour the coffee or cream jelly into the mold and avoid pouring from too high. Pop the bubbles in between each layer with a toothpick.
Allow for setting time. The key to this layered Vietnamese coffee jelly is patience. Make sure that each layer is set before adding the next layer. Test to see if the coffee agar agar jelly or coconut cream agar agar jelly layer is set by gently touching it with your finger. If it is slightly tacky and a little piece doesn’t stick to your finger it is ready.
Chill for at least 3 hours before removing and slicing. You want the agar agar jelly to be fully set before removing it from the mold and slicing. Otherwise, it may fall apart.
Storage Instructions
You can store this layered coffee jelly dessert in an airtight container in the refrigerator for up to 5 days! Avoid freezing the layered coffee jelly dessert as the texture will drastically change upon thawing.
Frequently Asked Q’s & A’s
How to serve cream and coffee jelly?
You can serve this Vietnamese agar agar jelly dessert by cutting it into bite-sized cubes and eating it with a dessert fork, toothpick, or with your hands!
Why did my agar agar jelly not set?
It is possible that your agar agar powder was not completely dissolved when you cooked it. Make sure to mix the agar agar in the water and then bring it to a boil while constantly stirring to ensure all the agar agar powder is combined.
What do I do when my cream and coffee jelly starts to solidify in the pot?
If the coffee and cream jelly mixtures begin to solidify in the pan, simply reheat the mixtures and stir to get rid of the clumps. The coconut cream mixture is a bit thicker than the coffee layer, so it may need a little more heat to liquify and pour evenly.
Can I use freshly brewed coffee instead of instant coffee?
Yes of course! I like using instant coffee for a stronger coffee flavor and to save time. But if you prefer the taste of freshly brewed coffee you can always use that instead.
Indulge in a delightful and satisfying Vietnamese coffee and cream jelly dessert. Made with bold coffee and coconut cream layers, this agar agar jelly recipe provides the most refreshing and intricate dessert.
Cook coffee layer. In a medium saucepan over medium-high heat, add water and agar agar powder, and mix to combine. Stir until the agar agar powder has dissolved completely and bring the mixture to a boil. When it reaches a boil, lower the heat to medium-low heat, add the instant coffee, sugar, and salt and mix until everything is dissolved. Turn off the heat and keep the pot covered and warm.
Cook coconut cream layer. In a second medium saucepan over medium heat, add the coconut milk, evaporated milk, water, sugar, salt, and agar agar powder. Stir until the sugar has dissolved and bring to a boil. Once it reaches a boil, reduce to low heat and simmer for 2-3 minutes. Make sure that all of the agar agar and sugar have dissolved. Turn off the heat and keep the pot covered and warm.
Assemble the first layer. In a glass container or your mold of choice, carefully pour 1/3 of the coffee mixture (about 170-180 ml) into the mold. Use a toothpick to pop any air bubbles.
Assemble the second layer. Wait until it is just set at room temperature. To check, gently tap your finger on the surface, it should be tacky but doesn’t come off to stick to your finger. Don't let the jelly set completely or the next layer will not cling to it. Then add 1/3 of the coconut cream mixture (about 170-180 ml) on top and wait until set. (tip: let the hot cream mixture hit a spoon before hitting the coffee layer to temper the heat) Continue altering the layers until you run out of jelly. If the mixtures begin to solidify in the pan, simply reheat the mixture to liquefy.
Refrigerate and serve. Cover and refrigerate for at least 2-4 hours before gently running a knife around the edges, flipping the mold upside down, and slicing it into bite-sized pieces. Enjoy!
Notes
Use a scale or measuring cup for even layers. For each cream and coffee agar agar layer, I used a kitchen scale to measure an exact amount (around ~170-180 g) for perfect-even layers.
Temper the heat with a cold spoon. Pour the hot cream or coffee mixture onto a spoon before hitting the previous layer to temper the heat. This will ensure that the hot cream or coffee mixture won’t break/melt the previous layer.
To prevent unwanted bubbles. Gently pour the coffee or cream jelly into the mold and avoid pouring from too high. Pop the bubbles in between each layer with a toothpick.
Allow for setting time. The key to this layered Vietnamese coffee jelly is patience. Make sure that each layer is set before adding the next layer. Test to see if the coffee agar agar jelly or cream agar agar jelly layer is set by gently touching it with your finger. If it is slightly tacky and a little piece doesn’t stick to your finger it is ready.
Chill for at least 3 hours before removing and slicing. You want the agar agar jelly to be fully set before removing it from the mold and slicing. Otherwise, it may fall apart.
Storage Instructions: You can store this layered coffee jelly dessert in an airtight container in the refrigerator for up to 5 days! Avoid freezing the layered coffee jelly dessert as the texture will drastically change upon thawing.
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