I love coffee jelly! I’ve tried various versions of coffee jelly here and there. Some are too hard. Some are too chewy. Some are too mushy soft. Some are not strong enough, and some are too sweet. So… I tried to make my own coffee jelly! I can adjust the taste to my own liking.
So far, the best coffee jelly I’ve tasted was in Starbucks HK. It’s soft and it goes through with ordinary straw. The Starbucks Coffee Jelly Frap in the Philippines is tough and chewy but passable. I’ve yet to try UCC’s but I was told it’s really good.
Coffee Jelly Recipe
For jelly packets that use 1 3/4 – 2 cups of water
Ingredients:
1 pack of Clear Jelly
2 cups water
2 tbsp instant coffee
3 tbsp sugar
1 brick (250ml) All-Purpose Cream
1/2 can/cup Condensed Milk
Chocolate Syrup (Optional)
- Mix the cream and and the condensed milk/sweetened creamer until it is well mixed.
Adjust to taste. Set aside in the refrigerator to cool.- Dissolve the jelly powder according to the packet’s instructions.
- Add the coffee powder and sugar to the mixture. This is also adjustable according to taste. I like my jelly strong with coffee flavor as the cream will weaken it.
- Put on a medium fire and bring to a boil while stirring constantly. My hint that it is already boiling is when I stop stirring for about a minute and
it starts to boil a bit. If it’s not boiling within a minute, it probably isn’t ready. But it also depends on what the jelly packet you used says. I was able to get it to boil after 20 minutes. - Pour in a wide container so that it won’t be too thick. The one I used had the mixture about
half an inch deep. You can also just use multiple containers or leave it thick for bigger cubes. Let it sit for about 20 minutes or until it’s cool, and refrigerate for 1 hour. - Cut into cubes.
- Top the coffee jelly with cream and serve. You can also top it with chocolate syrup on the cream.
Additional Notes:
Jelly: For the jelly mixture, it didn’t say anything about the temperature of the water, but I 2 cups of cold water even though it said to use 1 3/4 cup of water. You can put less water for a firmer jelly. I like it soft with only a hint of firmness.
Cream: For people in the Philippines, you can use Angel Kremdensada. It’s good. It tastes like … bavarian cream of Dunkin Donuts. It’s cheaper than buying a separate brick of cream and a can of condensed milk. I’ve tried just putting some cream and it’s also good since the jelly I made is sweet enough.
Boiling: I used my rice cooker again to boil it. Probably boiling time will be shorter if I used a real pot and stove?
I forgot to put the chocolate syrup and I only remembered when I already finished the bowl for the finished product picture.
Ingredients:
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