Vietnamese Coffee Jelly (Rau Câu Cà Phê Sữa)

Ingredients

• 1 cup Strong Vietnamese black coffee (Brew quite strong; if needed, add enough water to make exactly 2 cups of coffee mixture.)
• 1 cup Water
• 65 g Sugar (Or to taste.)
• 1.25 tsp Bột rau câu (agar agar powder) (For the coffee mixture.)
• 1.5 cups Whole milk
• 0.5 cup Sweetened condensed milk
• 1.25 tsp Bột rau câu (agar agar powder) (For the milk mixture.)

Steps

1. 1

   Brew the Vietnamese coffee quite strong. Measure 1 cup (240 ml), then combine it with 1 cup (240 ml) water, making exactly 2 cups of liquid in total if any adjustment is needed.

2. 2

   Add the sugar and the agar agar powder for the coffee mixture. Stir well, then bring the mixture to a boil while stirring until the agar agar and sugar are completely dissolved.

3. 3

   Reduce the heat and simmer the coffee mixture for 1–2 minutes. Remove it from the heat and skim away any foam or large bubbles from the surface if needed.

4. 4

   Pour 1 1/3 cups (320 ml) of the coffee mixture into the mould. Let it stand undisturbed at room temperature until the surface is set enough to support another layer but remains slightly tacky. Keep the remaining coffee mixture warm on the lowest stove setting so it does not set.

5. 5

   In a separate pot, combine the whole milk, sweetened condensed milk, and the agar agar powder for the milk mixture. Heat while stirring continuously, bring it to a boil until the agar agar is completely dissolved, then simmer for 1–2 minutes. Avoid scorching the milk.

6. 6

   Measure the remaining 2/3 cup (160 ml) of coffee mixture and combine it with 2/3 cup (160 ml) of the milk mixture. Stir gently until evenly blended into a smooth coffee-milk mixture.

7. 7

   Gently pour the coffee-milk mixture over the first layer, using a spoon to distribute it evenly if needed. Remove any large bubbles and let the surface set again until firm enough to support the final layer but still slightly tacky.

8. 8

   If desired, lightly score the set surface with a fork to create shallow ridges that help the next layer adhere. Do not cut deeply into the layer.

9. 9

   Pour the remaining 1 1/3 cups (320 ml) of milk mixture over the coffee-milk layer. Let the jelly set completely at room temperature before transferring it to the refrigerator.

10. 10

    Chill the fully set jelly in the refrigerator for about 2 hours. To unmould, loosen the jelly from the sides of the mould, turn it out onto a chopping board, and slice it into squares.

Notes

Brew the coffee stronger than usual because chilling and adding the creamy layers soften its flavor. Pour each successive layer while the layer underneath is set but still slightly tacky so the layers bond together instead of separating when sliced. The source transcript mentions an 8-inch brownie pan, approximately 15 minutes of room-temperature setting, and 2 hours of refrigeration; the written description does not specify mould dimensions or exact room-temperature setting times.

Nutrition per serving

• dessert
• Vietnamese
• coffee
• jelly
• agar agar
• no-bake
• chilled
• vegetarian