Vietnamese Coffee and Cream Jelly (Thạch Cà Phê)

Cook coffee layer. In a medium saucepan over medium-high heat, add water and agar agar powder, and mix to combine. Stir until the agar agar powder has dissolved completely and bring the mixture to a boil. When it reaches a boil, lower the heat to medium-low heat, add the instant coffee, sugar, and salt and mix until everything is dissolved. Turn off the heat and keep the pot covered and warm.

Cook coconut cream layer. In a second medium saucepan over medium heat, add the coconut milk, evaporated milk, water, sugar, salt, and agar agar powder. Stir until the sugar has dissolved and bring to a boil. Once it reaches a boil, reduce to low heat and simmer for 2-3 minutes. Make sure that all of the agar agar and sugar have dissolved. Turn off the heat and keep the pot covered and warm.

Assemble the first layer. In a glass container or your mold of choice, carefully pour 1/3 of the coffee mixture (about 170-180 ml) into the mold. Use a toothpick to pop any air bubbles.

Assemble the second layer. Wait until it is just set at room temperature. To check, gently tap your finger on the surface, it should be tacky but doesn’t come off to stick to your finger. Don't let the jelly set completely or the next layer will not cling to it. Then add 1/3 of the coconut cream mixture (about 170-180 ml) on top and wait until set. (tip: let the hot cream mixture hit a spoon before hitting the coffee layer to temper the heat) Continue altering the layers until you run out of jelly. If the mixtures begin to solidify in the pan, simply reheat the mixture to liquefy.

Refrigerate and serve. Cover and refrigerate for at least 2-4 hours before gently running a knife around the edges, flipping the mold upside down, and slicing it into bite-sized pieces. Enjoy!