Vietnamese Coffee Agar Agar Jelly - Thạch Rau Câu Cà Phê Sữa

1. In two small pots, add 1 L of water to each pot, then add 12.5 g (half a 25g pack each) agar agar to both pots. Mix and then let bloom for 15 minutes.

To make the coffee layer

1. Bring one of the pots of water + agar agar to a boil and add sugar and coffee. Continue to boil for 5 minutes and cook to activate the agar agar, the mixture will bubble and froth a little bit. You can skim the bubbles off so it won't add bubbles to the jelly. Lower heat to a simmer.

To make the coconut layer

1. Bring the other pot of water + agar agar to a boil, then add sweetened coconut condensed milk, sugar, and coconut milk. Let the mixture boil for at least 5 minutes to activate the agar agar, the mixture will thicken and you may see some bubbles here too that you can skim. The mixture will look thick and glossy. Lower heat to a simmer.

To make the jelly

1. In containers or silicone/plastic moulds, ladle a thin layer (about 1/8-1/4 inch) of the coffee mixture, then let set for about 3-4 minutes. Check with your finger to see if the layer is set, the surface should feel slightly tacky. If you wait too long, the layers won't adhere to each other and will slide apart when set. If you want the jelly to set faster, you can chill the container in a larger tray with an ice bath.
2. Ladle a thin layer of the coconut on top, let that set (again, check with your finger for the tackiness), then repeat with a coffee layer. The jellies always look nicer and set faster when you do really thin layers. Repeat until you use up all the mixtures.
3. Let set in the fridge for at least 1-2 hours, and then remove from the moulds and slice into diamonds or squares/rectangles. Feel free to use a crinkle cutter or a knife :) Transfer to an airtight container and enjoy within 3-4 days!