Japanese Coffee Jelly (Kōhī Zerē) Recipe
Introduction
Japanese Coffee Jelly is a refreshing dessert that combines the rich flavor of coffee with a delicate jelly texture. It’s a simple yet elegant treat that’s perfect for warm days or as a delightful finish to any meal.
Ingredients
- 2 cups water
- ½ stick kanten powder
- 2 tbsp instant coffee
- 1 tbsp sugar
- ¼ cup whipped cream (optional)
Instructions
- Step 1: Pour the water into a small pot over medium-high heat and sprinkle the kanten powder on top.
- Step 2: Stir to dissolve the kanten powder. When the mixture starts to boil, reduce the heat to low and simmer for 1-2 minutes to ensure the kanten is fully dissolved.
- Step 3: Add the sugar and instant coffee to the pot, then stir well with a spoon or whisk until completely dissolved.
- Step 4: Pour the coffee mixture into your desired cups or molds.
- Step 5: Chill in the refrigerator until the jelly is fully set, about 2-3 hours.
- Step 6: Once set, remove the jelly from the molds and cut into cubes, or serve it directly in the cups as is.
- Step 7: Optionally, top with whipped cream before serving for a creamy contrast.
Tips & Variations
- Use freshly brewed strong coffee instead of instant for a richer flavor.
- Adjust sugar amount to suit your taste or try adding a dash of vanilla extract for extra aroma.
- Replace whipped cream with sweetened condensed milk for a different creamy texture.
- For a vegan version, ensure the whipped cream substitute is plant-based.
Storage
Store coffee jelly in an airtight container or covered cups in the refrigerator for up to 3 days. It’s best enjoyed chilled. Before serving, you can add fresh whipped cream or a splash of milk to enhance the flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What is kanten powder?
Kanten powder is a gelatinous substance made from red algae, commonly used in Japanese desserts as a vegetarian alternative to gelatin. It sets firmly and has a clean, neutral taste.
Can I use gelatin instead of kanten?
Yes, you can substitute gelatin for kanten. Use about 1 teaspoon of powdered gelatin, dissolved according to package instructions. Keep in mind that gelatin sets softer than kanten.
PrintJapanese Coffee Jelly (Kōhī Zerē) Recipe
Japanese Coffee Jelly is a delightful and refreshing dessert made from kanten powder and instant coffee, sweetened lightly with sugar and optionally topped with whipped cream. This easy-to-make jelly is a popular treat in Japan, perfect for coffee lovers seeking a unique and chilled dessert experience.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 3 hours (including chilling time)
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Jelly Mixture
- 2 cups water
- ½ stick kanten powder
- 2 tbsp instant coffee
- 1 tbsp sugar
Topping (Optional)
- ¼ cups whipped cream
Instructions
- Boil water and kanten powder: Pour 2 cups of water into a small pot and sprinkle the kanten powder evenly over it. Place the pot over medium-high heat.
- Dissolve the kanten powder: Stir gently as the water heats up. When it reaches a boil, reduce the heat to low and simmer for 1-2 minutes to ensure the kanten powder completely dissolves.
- Add sugar and coffee to the mixture: Add 1 tablespoon of sugar and 2 tablespoons of instant coffee to the pot. Use a spoon or whisk to thoroughly dissolve the ingredients into the liquid.
- Pour into mold and chill: Transfer the mixture into your desired cups or molds. Place them in the refrigerator to chill until the jelly is fully set; this usually takes a few hours.
- Cut jelly into cubes: Once the jelly is firm, remove it from the mold if needed and cut it into small cubes or serve it directly in the cups.
- Serve: Optionally add whipped cream on top before serving for a creamy finish. Enjoy your refreshing Japanese Coffee Jelly dessert!
Notes
- Kanten powder is a vegetarian gelatin substitute derived from seaweed. If unavailable, agar-agar can be used as an alternative.
- Adjust sugar quantity based on your preferred level of sweetness.
- Whipped cream is optional but adds a creamy richness to balance the bitterness of coffee jelly.
- Ensure the kanten powder is fully dissolved; otherwise, the jelly texture will be uneven.
- For a stronger coffee flavor, increase instant coffee slightly, but avoid over-concentrating as it may affect gelling.
Keywords: Japanese Coffee Jelly, Coffee Jelly, Kanten Jelly, Japanese Dessert, Coffee Dessert
