Coffee & Cream Agar Jelly Recipe วุ้นกาแฟ | Thai Recipes

Coffee & Cream Agar Jelly Recipe วุ้นกาแฟ | Thai Recipes

July 30, 2019 100 By William Morgan


Sawaddee Ka!
welcome to hot thai kitchen it’s getting
really hot here in Vancouver so time for
another refreshing summer desserts and
of course one of the most popular
desserts in Thailand for when the
weather’s hot is what we call “woon” or
agar agar jelly which you guys seem to
love very much so the variation that I
wanna share with you today is what we
call woon gafae, now won is agar agar jelly, and gafae is coffee but it’s more
like a coffee and cream agar jelly it’s
really good if you’re an iced coffee fan
this one is for you let’s get started so
there are two different parts to this
dessert the coffee part and the coconut
cream part so I’m gonna make the coffee
part first I’m using of course Thai
coffee now you don’t have to use Thai
coffee but I think like the flavor is
just more authentic if you can get it
it’s darker and smoke here and the
grains are just a little bit coarse just
like that I’m just going to make coffee
like I normally would Thai coffee I’m
gonna add some hot water hot off the
boil water I am gonna use my coffee sock
here this is like a classic Thai tool
for making Thai tea hi coffee it’s just
like a cloth bag with a little handle
you can use any kind of coffee filter or
you can just add the coffee directly
into the water and strain it out later
if you want so whatever however it’s
gonna work for you and then let that
steep for about 5 minutes so while
that’s going I’m gonna make the auger
portion of it so I’ve just got some
plain water here in this pot and I’m
gonna add some agar agar powder so I got
a powder you can get at Asian grocery
stores Japanese stores also have it they
call it gun fen if you want to buy it
online I do have it listed in my kit up
with the link in the description box
below so I’m just gonna sprinkle the
agar powder into the water and you want
to make sure you do this when the water
is cold if it’s hot the powder is just
gonna clump up together
and I’m gonna let this now come to a
boil I want to be stirring it quite
frequently because otherwise the powder
will settle to the bottom and sometimes
kind of like gels up the bottom of your
pot so my auger solution has come to a
full boil I’ve turned it down slightly
be careful this boils over because the
liquid is quite viscous at this point so
don’t walk away definitely now you want
to check that all the powders dissolved
and I like to use a metal spoon so I can
take some in my spoon pour it out and
then I look to see if I can see any
grain still stuck to the spoon and if
you don’t see anything you’re fine so
now time to add the coffee now one of
the reasons why I like to dissolve the
agar powder in water and not in coffee
like I could have just made a lot of
coffee and boil it but it’s hard to see
whether the powder has dissolved so
whenever I’m making a girl I always do
the powder in clear water first before I
start adding other things okay and now
some sugar of course and you can make
this as sweet or as not sweet as you
like I also like to add just a pinch of
salt and I do this in my regular Thai
coffee – I just feel it cuts the
sweetness nicely just going to bring
this back to a simmer it doesn’t have to
come back to a full boil to dissolve the
sugar and that’s done so now we’re gonna
make the cream layer and while you’re
doing this make sure you keep your
coffee layer covered and warm so put it
on the stove at the lowest heat setting
you can possibly go don’t let it boil
away or if you have a warming function
on your stove use that as well okay you
don’t want that to set while you’re
making your other layer so the process
is very much the same I’ve just got some
water here I’m gonna go in with agar
agar powder which by the way is made
from seaweed extract so it is a suitable
dessert for vegetarians all right so my
agar powder is dissolved I’ve checked
work clear literally so now I’m gonna
add some coconut milk and you want a
good news good coconut milk for this
whenever you make desserts the quality
of your coconut milk matters so much
more because there isn’t a lot of
other flavours involved so if you want
to know the one that I recommend it is
listed in my kit as well I will put the
link in the description below you could
just add all coconut milk if you want
but I really prefer a combination of
coconut milk and evaporated milk because
that’s like a classic combination right
it’s high coffee we always add some
evaporated milk or condensed milk and I
find that coconut milk alone it’s just
doesn’t quite work as well some sugar of
course and a little bit of salt this one
a little bit more when you whenever
you’re making coconut dessert it always
benefits from just a touch of saltiness
and I’ve got a simmer and we are done
time to assemble this recipe it’s the
perfect amount for an 8-inch round pan
so it’s 2 inches high this one you can
put it in whatever kind of mould you
like little cups little whatever
silicone ones will make it easier to get
out the jelly but if you don’t have
silicone ones I have devised a trick
that works really well and getting it
out I’m gonna oil this pan just ever so
slightly like about a tiny bit of oil on
this paper
you don’t want excess oil in here
because you pour the liquid in and it’s
like the oil extra oils gonna start
floating into your jelly just a tiny
little bit just to create a more slick
surface okay I’m gonna start out with my
coffee layer and I’m gonna do about a
cup of liquid per layer but again
depends on your patience you can do
thick layers so it’s less work for you
you thin layers it’s more work for you
it’s kind of up to you I have to let
this set obviously before I can pour the
next layer in want to keep that covered
and hot but you don’t want to let this
completely cool and set solid before you
pour the next layer and it’s so
important so many of you have try have
had trouble with the layers not sticking
together when you make my other our
courage le recipe this is it right here
if you let the bottom layer set to cold
the likelihood of the top layer not
sticking to it is high so don’t forget
about it it’s just started to set and I
want to show you see I’m gonna press it
on and it’s up but it’s still warm
should still be a little bit
elastic I’m gonna pour the top layer on
and the top layer should be hot steaming
hot like you can see me right here
that’s another thing that’ll help the
two layers stick together as well and as
you can see I’m pouring it through a
sieve because sometimes because there’s
milk involved sometimes you’ll get skin
that forms and that is its so you now
let this set just a little bit before
you pour the next layer on and so on and
so forth so in the beginning it may be
take five minutes to cool if you put a
fan to it but as it gets thicker it’ll
take longer because there’s more
substance there so it could take ten up
to 15 minutes before that layer set so
it does take some time you again don’t
have to do as many layers as I’m doing
and if you do little ones if you do
little like use little cups they’ll take
no time to cool at all so if you don’t
want to wait you can make little ones
here’s the moment we’ve all been waiting
for all day it’s all nice and chilled
now to get this out usually I have my
little offset spatula that’s really thin
but I forgot to bring it so this is the
second best thing a thin spatula of some
sort I guess you have a thin butter
knife that would work too and I’m just
gonna go around just to release it from
the edge one of the tricks that I like
to do is before I attempt to flip this
out with this gap that I’m creating I’m
gonna add just a little bit water so
I’ve just got some plain water using a
brush and I’m just gonna drop a few
drops of water along the side just I
find it helps it slide out a little
easier see this would all not be a
problem if you have a small mold and you
just like flip it use a little knife to
just get it out or if you’re using a
silicone mold okay so let’s see how this
works
fingers crossed I think I heard it go
Dada
look how shiny that is it looks so good
I don’t even want to touch it I don’t
want to do anything it looks like
something from a Marvel movie or
something there we go and see because we
paid attention the layers are sticking
pretty well together it’s not falling
apart when you cut it there’s something
so satisfying about cutting our jelly
it’s like a weird feeling cool that
looks all you have to do is eat it now
one of the benefits of our jelly is you
don’t need to keep it refrigerated all
the time I mean it’s nicer when it’s
cold but if it’s out in the Sun like
this thing does not melt at room
temperature in fact if you want to
remelt it you need to really put it on
the stove to remelt it so it’s one of
the perks of agar jelly
so refreshing if you love a nice glass
of iced coffee that’s a little sweet a
little creamy this is perfect and that
combination of coconut milk and
evaporated milk creates just the perfect
contrast with the coffee mmm man I could
eat that all day you know what would be
really good as well is if you cut it
into small cubes and then you add it
into actual iced coffee and have it like
bubble tea that would be really good too
and the recipe as always will be on hot
Thai Kitchen come when you make it I
definitely want to see a photo of it so
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below and I will see you next time for
your next delicious Thai tea
you