Vietnamese coffee jelly, known as Thạch Cà Phê, is a sweet and refreshing coffee-flavored gelatin dessert that’s incredibly popular in Vietnam. The velvety, wobbly texture combined with bittersweet coffee notes makes this treat irresistible for coffee lovers. The few simple ingredients – strong Vietnamese coffee, sugar, and agar agar – meld together to create a sublime treat. Give this Vietnamese specialty a try to experience coffee in a whole new way! The richness of the coffee balances beautifully with the sweetness of the traditional toppings. Follow the steps below to learn how to make irresistible Thạch Cà Phê at home.
What Is The Taste And Texture Of Coffee Jelly?
Coffee jelly is a Japanese dessert made by dissolving coffee powder or espresso in hot water, adding sugar and gelatin, and chilling until set. The taste and texture can vary based on the ingredients and preparation method, but generally:
- Taste: It has an intense coffee flavor, though it can be sweetened to taste. The coffee taste comes through clearly rather than just adding subtle undertones.
- Texture: Coffee jelly has a soft, wiggly, gelatinous texture. It is not completely solid, but rather loosely set enough to wiggle or jiggle when moved. The texture is smooth and a bit sticky or gummy, similar to jello but softer.
- Color: The color ranges from light to dark brown depending on how strong the coffee component is. Stronger coffee results in a darker brown color.
- Additions: Coffee jelly sometimes has extras added like milk or cream for a lighter color and milky flavor, or things like fruit, sweetened condensed milk, chocolate chunks or syrup for additional flavors and textures.
Ingredients For Thạch Cà Phê
Here are the ingredients you’ll need:
- Coffee beans – Robusta beans are traditionally used but any dark roast works well. Stay away from beans with fruity or chocolatey flavors.
- Gelatin – Use powdered gelatin for the smoothest texture.
- Sweetened condensed milk – This provides the signature sweetness.
- Coconut milk – Use full fat coconut milk. Light coconut milk won’t provide enough richness.
- Ice – Crushed ice is traditional but ice cubes work too.
- Toppings – Get creative with fruits, nuts, whipped cream, etc. Popular options are lychee, jackfruit, and durian.
Instructions For Thạch Cà Phê
Blooming the Agar Agar
- Sprinkle agar agar powder over cold water in a pot. Let sit for 5 minutes until softened.
- Alternatively, place agar agar flakes in cold water and let soak for 15 minutes.
Brewing the Coffee
- Bring water to a boil. Remove from heat.
- Add coffee powder and stir vigorously for 30 seconds to 1 minute to bloom the coffee.
- Let the coffee grounds settle, then strain.
Cooking the Jelly
- In a pot, combine strained coffee and sugar. Heat on medium, stirring frequently, until sugar dissolves.
- Add bloomed agar agar and bring to a boil.
- Simmer for 5 minutes, stirring constantly, until agar agar dissolves completely.
Setting the Jelly
- Pour coffee mixture into a shallow dish or pan. Allow to cool slightly.
- Refrigerate jelly for at least 4 hours until completely set.
Cutting and Serving
- Run a knife along the edges of the set jelly to loosen.
- Cut into small cubes using a knife dipped in warm water.
- Serve cubes in small dishes with desired toppings.
Make Ahead
- Fully prepare and set the coffee jelly up to 5 days in advance.
- Store cubed jelly in an airtight container in the fridge until ready to serve.
Tips and Variations Of Thạch Cà Phê
- Use 2-3 tablespoons of coffee powder per cup of water for robust flavor.
- Opt for dark roast coffee beans which pack more flavor.
- Try combining the coffee jelly with chocolate or vanilla agar agar jelly for a layered parfait.
- Make matcha, Thai tea, or taro flavored jelly for an Asian fusion dessert.
- Use 1.5-2x the amount of instant coffee powder compared to fresh grounds for concentrated flavor.
- Vegan whipped coconut cream makes a luscious topping.
- Drizzle with chocolate sauce or fruit purees like mango or strawberry.
Common Questions
Can I use instant coffee?
Yes, you can use instant coffee powder. Use 1.5-2 times the amount of powder compared to fresh ground coffee and dissolve it thoroughly in hot water first before adding to the jelly mixture.
What type of gelatin works best?
For authentic, soft Vietnamese coffee jelly, agar agar powder or flakes are best. You can also use powdered gelatin but the texture will be more firm.
What other toppings can I use?
Some other delicious toppings are fruit preserves or compotes, chocolate or butterscotch sauce, toasted nuts or seeds, and whipped cream.
How is this different from Western coffee jelly?
Vietnamese coffee jelly is often less sweet and uses agar agar instead of gelatin so it has a softer, more delicate texture compared to Western coffee jello. It also highlights Vietnamese coffee’s signatures strength and bitterness.
Conclusion: Thạch Cà Phê
With its indulgent coffee richness balanced by sweetened condensed milk and refreshing jiggly texture, this Vietnamese coffee jelly is an absolute must-try for any coffee lover. The harmony of flavors and reassuring wobble make this unique coffee dessert feel like a warm hug. Savor the bittersweet coffee notes in each silky spoonful of these coffee jelly cubes. Taking the time to brew strong Vietnamese coffee and letting the jelly fully set are the keys to coffee jelly success. This sublime yet surprisingly simple treat will have you falls in love with coffee in a whole new way.
How to Make Thạch Cà Phê (Vietnamese Coffee Jelly)
Notes
- For a richer coconut flavor, use full-fat coconut milk.
- You can substitute brewed coffee for instant coffee, but make sure it's strong and cooled before using.
- Adjust the amount of sugar to your preference for sweetness.
- To unmold the jelly, briefly dip the glass or mold in warm water to loosen the edges, then gently invert onto a plate.
- Thạch Cà Phê can be stored in the refrigerator for up to 3 days.
Ingredients
- Coffee Layer:
- • 4 tablespoons strong coffee (instant or brewed)
- • 4 teaspoons sugar
- • 4 teaspoons agar-agar powder
- • 2 ¼ cups (560 ml) water
- Coconut Layer:
- • 1 can (13.5 oz) full-fat coconut milk
- • 4 tablespoons sugar
- • ¾ cup (180 ml) water
- • Optional: A pinch of salt (to enhance coconut flavor)
- Additional:
- • Serving glasses or molds
Instructions
- • Coffee Layer:
- In a saucepan, combine strong coffee, sugar, and agar-agar powder. Whisk well to ensure no agar-agar clumps remain.
- Pour in water and whisk again.
- Bring the mixture to a boil over medium heat, stirring constantly.
- Once boiling, reduce heat and simmer for 2-3 minutes, allowing the agar-agar to activate completely.
- Remove from heat and strain the coffee mixture through a fine-mesh sieve to remove any coffee grounds.
- Divide the coffee mixture evenly among serving glasses or molds.
- • Coconut Layer:
- In another saucepan, whisk together coconut milk, sugar, and water (and optional salt).
- Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers gently. Do not let it boil.
- Once simmering, remove from heat and allow to cool slightly.
- • Assembly:
- Let the coffee layer set for at least 15-20 minutes.
- Carefully pour the cooled coconut layer over the hardened coffee layer in each serving glass or mold. Avoid pouring directly in the center to prevent disturbing the coffee layer.
- Refrigerate for at least another 15-20 minutes, or until both layers are completely set.
Nutrition Facts
How to Make Thạch Cà Phê (Vietnamese Coffee Jelly)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 200 | |
| % Daily Value* | ||
| Total Fat 12 | 18.5% | |
| Saturated Fat 10 | 50% | |
| Trans Fat 0 | ||
| Cholesterol 0 | 0 | |
| Sodium 30 | 1.3% | |
| Total Carbohydrate 30 | 10% | |
| Dietary Fiber 1 | 4% | |
| Sugars 20 | ||
| Protein 2 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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