Coffee Jelly Dessert Recipe |
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PREPARATION:
1. Mix the instant coffee with warm water and set aside.
2. Mix agar-agar powder with water bring to the boil over medium heat Stir continuously
until all the agar-agar dissolves, then add sugar Continue boiling until the sugar has
dissolved and the mixture boils well. Add mixed coffee, stir well, then remove from
the heat. Pour the mixture into a pan, and place the pan in a bowl of warm water, set
aside.
3. To make the coconut cream topping; mix water and agar-agar powder together, bring to
the boil over medium heat. Boil until the agar-agar dissolves, then add coconut cream,
sugar and salt together. Stir regularly to prevent the coconut cream separating. Boil
until the mixture dissolve completely, remove from heat, and place the pan in a bowl
of warm water as well.
4. Spoon 2 tablespoonful of the coffee mixture into each mold, leave to almost set. Then
spoon the same amount of the coconut mixture over and leave to almost set. Continue
with this process until each mold is full. Leave to completely cool before remove from
the mold.
Tip: The coffee jelly will be more aromatic if the jasmine-flavored water is used instead of water.
Thai Food Source:
The Best Thai Desserts
You can order this postcard now via this link
Thai Food Originally by
Sangdad Publishing Co.,Ltd.
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Coffee Jelly Dessert Recipe
(Wun Ka-fae)
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INGREDIENTS:
2 tbsp |
agar-agar powder |
1 tbsp |
instant coffee |
1 cup |
sugar |
3 cups |
water |
2 tbsp |
warm water |
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TOPPING:
1.5 cups |
coconut cream |
1 tbsp |
agar-agar powder |
1.4 cup |
sugar |
1 tsp |
salt |
SPECIAL UTENSILS:
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