Café liáu Recipe
Taiwanese · Dessert · 20 min total
A traditional Taiwanese coffee jelly dessert, perfect for a refreshing treat on a hot day. This recipe combines strong coffee with agar-agar to create a firm, bouncy jelly served with cream or condensed milk.
10
min prep
min prep
10
min cook
min cook
4
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 2 cups strong brewed coffee (or 2 tbsp instant coffee dissolved in 2 cups water)
- 2 tbsp sugar (adjust to taste)
- 1 tbsp agar-agar powder (or 2 tbsp agar-agar flakes)
- 1 cup water (for blooming agar-agar)
- 1/2 cup heavy cream or evaporated milk (for serving)
- 1 tbsp condensed milk (optional, for serving)
Instructions
- In a small bowl, mix agar-agar powder with 1 cup water and let bloom for 5 minutes.
- In a saucepan, combine the bloomed agar-agar mixture with the strong coffee and sugar. Bring to a boil over medium heat, stirring constantly.
- Once boiling, reduce heat and simmer for 2 minutes, stirring to ensure agar-agar is fully dissolved.
- Pour the mixture into a shallow dish or individual molds. Let cool to room temperature, then refrigerate for at least 2 hours until set.
- To serve, cut the coffee jelly into cubes or scoop into bowls. Drizzle with heavy cream and condensed milk to taste.
Tips
- For a stronger coffee flavor, use espresso or add 1 extra teaspoon of instant coffee.
- Substitute agar-agar with gelatin (2 tsp gelatin powder bloomed in 2 tbsp cold water) for a softer jelly, but note that gelatin is not vegetarian.
- Store leftover jelly in an airtight container in the refrigerator for up to 3 days.
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