If you like coffee, this coffee sago jelly is surely your type of dessert! This jelly is made using agar agar powder which is vegan friendly
Jelly on a plate, jelly on a plate, wibble wobble wibble wobble jelly on a plate! I guess everyone is familiar with this nursery rhyme especially if you have young children at home. This song describes exactly how’s jelly texture should be which is jiggly and wobbly. Jelly is usually made from gelatin, fruits and sugar in many Western recipes.
In others Asia countries like Japan, jelly can also be made with agar agar powder, a vegan version of gelatin. This types of jelly give you a firmer texture and are often incorporate with milk. In Japan, coffee flavour jelly is one of the top favourite. You can have your jelly serve in a glass pairing with some fruits and cream, cut into small cubes and serve with milk tea, coffee or simply enjoy it on it own.
Sago on the other hand are very popular in Asia countries like Thailand and Malaysia. It is made from Tapioca and are often used to make desserts like pudding or top with ice shaved.
Today, I’m incorporate both coffee jelly and sago in one recipe – Coffee Sago Jelly. The ingredients I’m using include coffee powder, cocoa powder, sago, agar agar powder, sugar, coconut milk and water. I made 9 coffee jellies using mini tart molds in this recipe and add extra milk and chia seeds to make another 2 coffee breakfast puddings! What a great 2 in 1 recipe you get! You should be able to make 12 coffee jellies without the breakfast pudding.
This vegan friendly jelly is refreshing and tasty, a light dessert to help you fight your sugar craving! The breakfast puddings that top with milk and chia seeds are nutritious and healthy. So, let’s try both of these and let me know your thought!
|Preparation Time: 20 minutes||Cooking Time : 20 minutes||Serve: 12 mini jelly|
A: coffee sago jelly
– 1 cup sago, soaked in hot water
– 500ml/ 2 cups hot water
– 700ml water
– 2 tbsp agar agar powder
– 100-125g sugar
– 2tbsp cocoa powder
– 1 tsp instant coffee powder
– 1/2 cup coconut milk
|B: breakfast pudding:|
– extra 1 cup coconut milk
– 2 tsp chia seeds
– 1/3 cup coffee jelly with coconut milk
– 1/3 cup coffee jelly with sago
– 2-3 tbsp sago, reserved from part A
|C: Pudding topping|
– fresh berries of your choice
– organic coconut flakes
- In a bowl, place sago with 2 cups hot water and soaked for 10 minutes. Once sago is transparent, drain off the water. Set aside.
- In a pot, add 700ml water, sugar and agar agar bring to boil on a medium heat. Stir constantly and cook until sugar and agar agar is dissolved. Turn off heat, add cocoa powder and coffee, stir until well combined.
- Transfer half of the mixture to a bowl, add coconut milk and stir to combine.
- Add sago to the remaining half of the jelly mixture and stir well. Reserve about 2-3 tbsp of sago for the breakfast pudding.
- Fills the sago mixture in the tart molds to 3 quarters full. Set aside.
- Once the jelly is set, add a tbsp of coconut milk mixture to fill up the mold.
- Refrigerate until ready to use.
To make the breakfast puddings
- Add the remaining reserved sago to the coconut milk mixture. If the jelly has set, reheat it in a pot until it turns liquid before adding the sago.
- In a glass, pour 2-3 tbsp of coffee jelly as the base. Wait until it set,
- Pour 2-3 tbsp coconut milk jelly with sago on top.
- Mix 1 cup coconut milk with chia seeds in a bowl, whisk well and set aside while waiting for the jelly to set. Pour half of the milk into each glass and refrigerate overnight.
- Top with berries and coconut flakes and serve as breakfast. Enjoys!
Thanks for stopping by!
Did you make this recipe? I’d love to hear how it went in the comments below. Snap a photo and tag @dreamtocookblog with #dreamtocook❤. I love seeing your creations!