Coffee and Milk Agar Jello. I used coffee with condensed milk like you would to make Vietnamese Coffee in making this Agar Jelly. Enjoy. *I forgot to add a pinch of. Agar agar jelly is a popular dessert in Thailand because it's so hot all the time!
Add the evaporated milk, sugar and vanilla into a large microwave safe bowl and whisk to combine. In a separate bowl, add the cold water and agar powder. Milk Jelly Agar Agar Jelly Coffee Milk Small Bottles My Dessert Jello Flan Glass Of Milk Panna Cotta. You can cook Coffee and Milk Agar Jello using 10 ingredients and 7 steps. Here is how you cook it.
Ingredients of Coffee and Milk Agar Jello
- You need 4 grams of Powdered kanten.
- It’s 200 ml of Water.
- You need of For the coffee kanten:.
- You need 2 1/2 tbsp of Instant coffee.
- It’s 450 ml of Boiling water.
- It’s 5 tbsp of Sugar.
- Prepare of For the milk kanten:.
- You need 150 ml of Milk.
- Prepare 1 tbsp of Condensed milk.
- You need 2 tbsp of Sugar.
Agar-Agar Coconut Jellies – sub the sugar for stevia. Obsessed with agar agar and coconut ever since traveling to and. Add water and powdered kanten in a pot, and dissolve. Add milk and sugar, and warm while mixing.
Coffee and Milk Agar Jello instructions
- Add the ingredients for the coffee kanten and mix well to dissolve..
- Put the kanten and water in a pot and set over medium heat. Stir to dissolve. Once boiled, reduce the heat to low and continue mixing for a minute..
- Pour about 3/4 of coffee kanten mixture into the bowl from Step 1 and stir well. Once it has cooled down, chill in the fridge to set..
- Pour 50ml of milk, condensed milk, and sugar into the rest of kanten mixture and mix well over low heat. Turn off the heat and add the rest of milk..
- Pour into the cups until 1/3 full and chill in the fridge to set..
- Once the coffee kanten has set, mix lightly with a fork to make crushed jelly..
- Once the milk kanten sets, add the coffee kanten, pour double cream or condensed milk, if desired..
Pour into molds, and chill in the fridge to harden. Agar agar is very versatile – because it is flavourless, it can be used in many flavoured desserts, the most popular of which include coffee, coconut, or pandan. I, on a personal note, am especially fond of the combination of coffee and coconut. The bold taste of coffee and the creaminess of coconut milk. Replace your morning latte with these coffee and milk agar jellies. ☕️.
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