Japanese Coffee Jelly is one of the most popular dessert served in most coffee shops and restaurants in Japan during the summertime.
By Ann Low
- 600ml Water
- 15g Gelatine powder (1 tbsp + 1 tsp)
- 5½ tbsp Sugar
- 2 tbsp Instant coffee powder (Nescafe classic)
- 1 tbsp Kahlua liqueur
- 100ml Soya milk (reduced sugar)
- 1½ tbsp Kahlua liqueur
- Soak gelatine powder with 2 tbsp water, set aside.
- Boil water with sugar and reduce heat to medium and add in the gelatine. Stir till gelatine melted and bring to boil again.
- Turn off heat, add in coffee powder, stir well and lastly add in Kahlua liqueur. Then pour into moulds or cups. Leave to cool and chill to set in the refrigerator.
- Mix the soya milk and kahlua liqueur together and add about 2 to 3 tablespoons of the mixture over the coffee jelly when serve.
Ann Low is the author of Anncoo Journal, and loves to bake and cook for both family and friends. She acquired a strong passion for culinary skills from a very young age by watching her grandmother prepare delicious meals for the family. Ann believes that baking is an art and she wants to share her baking and cooking experiences with everyone in the world.