Wun Kafae (Coffee and Coconut Jelly)

    Wun Kafae (Coffee and Coconut Jelly)

    12saves
    15min


    8 people made this

    About this recipe: This is a simple jelly snack. I like to make it with coffee, but I suppose it could be made with tea or any other flavoured liquid just the same. Versions with flower flavoured or pandan flavoured waters are common in Thailand as well.

    Toi Bangkok (Krung Thep Maha Nakhon), Thailand

    Ingredients
    Serves: 12 

    • 3 cups strong coffee
    • 3 cups coconut cream (made from 400g coconut meat or canned)
    • 2 tablespoons + 2 tablespoons agar agar powder
    • 1 cup + 1-1/2 cups sugar
    • 1 teaspoon salt
    • 1 teaspoon vanilla extract

    Directions
    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Heat coconut cream with 2 tablespoons of agar agar powder gently in a pot over medium heat. Bring to a gentle boil, stirring often. Add 1 cup sugar and salt. Pour into individual molds or a cake pan, coming up no more than halfway. Let harden (takes about 15 minutes.)
    2. Heat coffee with the remaining two tablespoons of agar agar powder in a pot over medium heat. Bring to a gentle boil, stirring often. Add 1-1/2 cups sugar and vanilla extract. Pour on top of the coconut jelly in the individual molds or a cake pan, while coffee jelly is still hot. Let harden.
    3. Serve room temperature or cold, in individual molds or cut into decorative shapes.

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