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Kohii Zerii: Japanese Coffee Jelly

A delicious and refreshing coffee dessert.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 people
Course: Dessert
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

  • 2 tsp agar-agar powder or 2 (.25 ounce) packages unflavored gelatin
  • 1/4 cup water (room temperature)
  • 2 cups strong brewed coffee (can substitute for 2 cups water and 1 tbsp instant coffee)
  • 1/4 cup sugar (Adjust to personal preference: 2 tbsp to 1/4 cup)
Optional Toppings
  • whipped topping
  • sweetened condensed milk
  • cinnamon or cocoa powder

Method
 

  1. Brew a pot of strong coffee (skip this step if using instant coffee)
  2. Mix the agar-agar powder (or gelatin) in a glass with 1/4 cup room temperature water and stir to dissolve. Then set aside. (Don't worry if it forms a congealed lump)
  3. Add 2 cups brewed coffee and 1/4 cup sugar to a medium saucepan. Stir to dissolve, then add agar-agar and water mixture to the saucepan and whisk to dissolve. Cook over medium-high heat until it's just barely starting to boil.
  4. (If using instant coffee, add 2 cups water to the saucepan, then stir in instant coffee, sugar, and agar/gelatin mixture, continue stirring until all are dissolved and heat to a low boil.)
  5. Then remove the pan from heat and pour into a heatproof container. (8x8 pan or 2 qt casserole dish works good)
  6. Let cool until room temp, then cover with plastic wrap and refrigerate overnight (or until set, approx. 6 hours).
  7. After the jelly is set, cut in small 1-inch squares and place them in a glass with milk. Or scoop into bowls and top with whipped topping.

Notes

You can also cut the coffee jelly into smaller cubes and use like boba in iced coffee or place in jello molds and top with whipped cream for a fancier look. Try it drizzled with sweetened condensed milk for a truly decadent dessert. Cinnamon and cocoa powder make delicious toppings too!