Coffee & Cream Agar Jelly Recipe วุ้นกาแฟ | Thai Recipes
100 Comments


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 send it to me on Facebook Twitter or
Instagram also on Pinterest for those of you who are pinners and if you haven’t
subscribed to the show make sure you do so you don’t miss an awesome recipe like
this and click the little bell icon as well so you get a notification when I
post a new video if you love the show and you want to support us check out our
patreon link in the description box below and I will see you next time for
your next delicious Thai tea you

100 thoughts on “Coffee & Cream Agar Jelly Recipe วุ้นกาแฟ | Thai Recipes

  1. Awesome video footage! Here at Y&S FOOD! we love to catch these kind of content. We produce Travel & Food films too, throughout the planet, and also we are often searching inspirations as well as techniques. Thank You.

  2. oml every time i want to make this, i go to the asian stalls where i live and they are ALWAYS sold out 🙁 lol great recipe, i LOVE coffee :3

  3. Mouthwatering 😱💘💯
    Just came across your channel and I can't get enough especially on agar recipes, I don't even know which one to make first 😅
    Over excited 😂
    Everything seems beyond yummy!

  4. This is the first video i am watching of her. She did a AMAZING work . She is sooo gentle , cute ,beautiful and most of all she has a SOOTHING VOICE .
    Btw you got a new sudscriber . ☺👍👍👍👍

  5. I plan on making this soon and was wondering if there is a substitute for coconut milk?? My family doesn't really like the taste of coconut milk. Thank you!

  6. ลองทำเเล้วอร่อยมากๆ เเต่ใช้นมรสทิรามิสุเเทน

  7. That looks so yummy, but can you show us how to make a boozy agar agar jello shot version? I think this would be delicious with kahlua.

  8. To help remove the cake from the pan try using a warm or hot towel and place it around the outside of the pan for 15-30 seconds and then try removing it, if it still hasn’t budged leave the towel on for longer. Btw I posted this on your tropical fruit jelly video but I felt that you’d probably see it if it was on one of your more recents??? Idk, I just want you to see if you like this method more than the one you used.

  9. I love all your agar recipes! Agar is also a huge part of Indian cuisine so I love using it to make desserts. I'm sure someone has already mentioned it but if you wet the mould you are using (rinse it under some water and swirl the water around on all sides so the inside of the mould is wet) it will help the agar slide out easily once set. Thanks again for your great channel!

  10. Hi. Watched few of your videos, mindblowing indeed. You, your great sense of humour, your english and mostly your recipes are just waow! I'm vegan and love tropical fruits so much. Ty for your great shares. God bless. Tc.

    Asha, Mauritius.

  11. Thank you so much for sharing! I've watched countless agar jelly videos, and this one is the most in depth and educational and helpful by far. I cant have gelatin, so i used this for our gelatin dessert lab in my pastry class. I followed the recipe, measuring agar by weight for best accuracy. It gelled too firmly to pass off as an Agar Panna Cotta, which was my goal. For a custard-like texture, would you recommend half the agar? Or did i do something incorrectly? Again thanks so much, this video was the most helpful and showed the most beautiful end product out of every one ive seen on the subject.

  12. I just love “all” your recipes!!!!!! This gave me an idea, since I’m not a true coffee drinker, however, I love Thai tea. I can use Thai tea for first and third layer then second and forth layer half and half agar mixture instead of coconut? What do you think?

  13. Hi Pai, love your agar desserts! 😍 what are your thoughts on using a silicone mould for setting the dessert? Will it affect the taste?

  14. With recipes in general, and this recipe in particular, what does "sugar" mean? Caster sugar, granulated sugar, icing sugar???

  15. The flavors of this was SOOO DELICIOUS! THANK YOU PAILIN!!! I just goofed on the amount of Agar, because I had flakes rather than powder. But when I made your other one, with the fruit and coconut milk, I got the correct amount of flakes this time & it turned out perfect. Can't wait to make this coffee one again, with the right amount of Agar Agar this time! haha Anyway reading this, if you have FLAKES, do the conversion Chart of Powder to Flakes online. Otherwise, you won't get enough flakes and it won't set. Also as she say's, make sure u add the next layer at the right time. And I like her example on her other video with the Fruit and Coconut milk one…She shows you how she pours the liquid against a spoon, so that it drizzles over on the Jelly, rather than pouring it & messing up the layer.

  16. Oh my God…. Ur amazing dear….. I love coffeee… Have watched all ur recipe simply superb… Watch my south Indian recipes too dear

  17. hello i made this but coffee part is nicely seat but the cream part middle part is did't seat only top part is ok ;but i use full cream and milk cause my daughter is alergy for coconut milk.can you explain why it's happend like that please.thx;

  18. Thank you so much for your Agar Agar recipes, my kids love jelly ,,, let’s make it healthy , glad to find your channel

  19. I think my coffee was too acidic? The coffee layer did not set… had to pour the whole thing away. But the coconut 🥥 cream layer was good!! 😋

  20. I made it and I'll make it again. I did mess up the first layer with the 2nd layer since I didn't wait quite long enough, but I know now! I also made the coffee TOO strong but didn't stop me from eating it. Again, I know now. Next time will be much better. One question… I had canned coconut milk and canned coconut cream. When I opened them to use them, it really seems that they are the same thing. Doesn't matter as it came out fine, but it's a bit confusing. Thanks for your recipe!

  21. Instead of agar agar powder we can use agar agar strip. And when we dissolve agar agar in coffe putting next layer the first one agar agar it become hard. Please solve the problem

  22. How much water…you show the dry agar size (ounces) but never how much water (ounces) you are using

  23. I made this with your ratio (1tsp agar = 1-1/3c liquid) and I l❤️❤️❤️ved it! It is the most delicious coffee gelatine I‘ve eaten! Thank you!

  24. HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  25. I'm making this but the agar agar takes more than 5 minutes to semi-harden before I can pour in the coconut/evaporated stuff. Like 30 minutes wait on each layer. Any ideas to quicken the process–stick it into the fridge perhaps?

  26. tried making this today (vegan version though, so we used oat milk for the white layer)
    and it worked just fine and was super delicious! thanks for the recipe! ^-^
    it was fun to make, looks really cool AND is delicious.

    we had a bit too much so we made a tiny cupcake form as well, in which we put cocos-flakes into the white layer for testing. Also really good!

  27. I love all your Thai recipes. And your Thai desserts remind me of my visits to Thailand and now I am sooo missing Asian food. I have a question, I’ve viewed your other vid – Mango Agar Agar pudding. I’d like to use pineapple, but can I use canned crushed pineapple. We dont have mangoes and nice pineapples this time of the year where I now live ☹️

  28. LOL! Making that looks painfully time consuming. As I am not a coffee person I was wondering if you had a chocolate milk version?

  29. Thanks Pailin. Vietnamese make this dessert too but used Vietnamese coffee with condensed milk instead of evaporate milk. Yummy and refreshing both way

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