Japanese Coffee Jelly
A recipe for Japanese Coffee Jelly (コーヒーゼリー)! This versatile treat comes together with only a handful of ingredients for quite the delicious and refreshing dessert.
Servings 4 Servings
Ingredients
- 2 cups (470 milliliters) water
- 2 teaspoons (4 grams) powdered kanten
- 3-4 tablespoons (42-50 grams) granulated sugar
- 2 tablespoons (9 grams) instant coffee powder
Instructions
- In a small pot, whisk together the water, powdered kanten, and sugar over medium high heat.
- Once the mixture comes to a boil and the powder has dissolved, whisk in the instant coffee.
- Reduce heat to a simmer and cook, stirring often (especially the bottom and sides), until the liquid is completely smooth, about 5 minutes.
- Remove from heat and allow to cool for 5-10 minutes.
- Transfer the mixture to individual heat-safe glasses (or to an 8x8 inch/20x20 centimeter baking dish) and allow to cool to room temperature.
- Cover the glasses or baking dish with plastic and refrigerate until set, at least 2-4 hours.
- Serve immediately after removing from the refrigerator. If using a baking dish, cut the set jelly into 1/2-1 inch (1.25-2.5 centimeter) squares.