How to Make Thạch Cà Phê (Vietnamese Coffee Jelly)

Today we are going to make a super easy little treat! We are making Thạch Cà Phê, which is Vietnamese coffee jelly!

The treat can be spotted a mile away because of its beautiful layered look. We have layers of coffee jelly between coconut jelly and it’s so yummy!

I like using agar agar powder for this. I like using it because it’s vegan and made from seaweed so vegetarian and vegans can enjoy it as well. Asian jelly is slightly different than American jelly or Jell-O, because the texture is a little crunchier and less gelatinous. Which makes it unique. If you’re careful enough when eating, you can also peel the layers apart. Some thing that you can’t do with regular Jell-O. I used to do this a lot as a kid.

The telephone brand is my favorite brand of agar agar powder. I’ve used other brands in the past and it’s just not the same so I highly recommend getting this when you see at the Asian store. It’s like about $2 or less.

The coffee I’m using is from Cafevina, I’m using their instant coffee. You can buy it with this link here and use my coupon code “Jenhdao” to save 5% off! Any instant coffee will work in the situation if you like a stronger, coffee flavor, I recommend adding about a teaspoon more than the recipe recommends.

Even though this recipe is super easy. It does require a bit of patience for each layer to solidify and get a little sticky before you pour the next layer, but I promise you the wait is worth it when you see the beautiful layers you created. 

How to Make Thạch Cà Phê (Vietnamese Coffee Jelly)

Recipe by Jen H. DaoCourse: RecipesCuisine: asian, vietnamese, vietDifficulty: easy

Servings

8

servings

Prep time

45

minutes

Cooking time

15

minutes

Ingredients

• Coffee Layer

• 4 tbsp instant coffee

• 4 tsp sugar

• 4 tsp agar agar powder

• 4 1/2 c water

• Coconut Layer

• 1 can coconut milk

• 4 tsp sugar

• 3 c water

• 4 tsp agar agar powder

Directions

• In a pot, whisk together coffee, sugar, agar, and water. Cook on med heat (stirring constantly for 5-6 mins). Set to a low simmer.
• In another pot, repeat with the Coconut layer ingredients. Whisk it the coconut layer ingredients and cook on med heat for 5-6 mins, then set to a low simmer.
• Depending on the size of your pan, you can use 3/4-1 c for each layer. Start with the coffee layer (tip: pour the mixture on the back of the spoon when layering to avoid breaking the previous layer). Let set for 4-5 mins or until layer is sticky to touch.
• Repeat with coconut layer and so on. Once all layers are done, place in fridge to set for 1-2 hrs. Cut into pieces and serve!

Recipe Video