Vietnamese Coffee and Cream Jelly (Thạch Cà Phê) Recipe
Vietnamese Coffee and Cream Jelly (Thạch Cà Phê) is a delightful layered dessert combining the rich robust flavor of instant coffee with a creamy, sweet coconut and evaporated milk mixture. This jelly dessert is made using agar agar, resulting in a light and refreshing texture that’s perfect for cooling off on warm days. The alternating layers of coffee and coconut cream create a visually stunning and delicious treat that reflects the beloved Vietnamese coffee culture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6-8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Vietnamese
- Diet: Vegetarian
Ingredients
Coffee Layer
- 600 ml water
- 2 tablespoons (14 g) instant coffee
- ½ cup granulated sugar
- ⅛ teaspoon salt
- 1 tablespoon (8 g) agar agar powder
Coconut Layer
- 200 ml full-fat coconut milk
- 200 ml evaporated milk
- 200 ml water
- ½ cup (100 g) granulated sugar
- ⅛ teaspoon salt
- 1 tablespoon (8 g) agar agar powder
Instructions
- Cook coffee layer: In a medium saucepan over medium-high heat, combine water and agar agar powder. Stir occasionally until the agar agar powder dissolves completely. Bring the mixture to a boil, then reduce heat to medium-low. Add instant coffee, sugar, and salt, stirring until all ingredients are fully dissolved. Turn off the heat and keep the pot covered and warm.
- Cook coconut cream layer: In a separate medium saucepan over medium heat, add coconut milk, evaporated milk, water, sugar, salt, and agar agar powder. Stir until sugar dissolves and bring to a boil. Reduce heat to low and simmer for 2-3 minutes ensuring agar agar and sugar are fully dissolved. Turn off heat and keep warm with lid covered.
- Assemble the first layer: Pour about one-third (170-180 ml) of the warm coffee mixture carefully into a glass container or mold. Use a toothpick to pop any air bubbles on the surface. Allow it to cool until it is just set and tacky to the touch but not fully solidified.
- Assemble the second layer: Gently pour one-third (170-180 ml) of the coconut cream mixture over the coffee layer. To avoid melting the coffee jelly, let the coconut cream mixture cool slightly or transfer it onto a spoon before pouring it slowly over the coffee layer. Wait until this layer is set but still tacky.
- Alternate layers: Continue layering the coffee mixture and coconut cream mixture alternately until all jelly mixtures are used up, ensuring each layer is just set before adding the next.
- Refrigerate and serve: Cover the mold with plastic wrap or a lid and refrigerate for at least 2-4 hours until fully firm. To serve, run a knife gently around the edges, invert the mold onto a serving plate, and slice into bite-sized pieces. Enjoy this refreshing Vietnamese coffee and cream jelly chilled.
Notes
- If the jelly mixtures begin to solidify during preparation, gently reheat them to liquefy before pouring the next layer.
- Letting the coconut cream layer cool slightly before pouring helps prevent melting the coffee layer for clean layers.
- Use a toothpick to release trapped air bubbles in the jelly for a smooth texture.
- Adjust sweetness by increasing or decreasing sugar in each layer according to taste.
- This dessert can be stored in the refrigerator for up to 3 days.
