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This is a creamy dessert made with coffee-flavored jelly cubes, mix with cream and condensed milk. Although this dessert gained popularity in Japan, this is also one of the favorite summer treats in the Philippines. One of the best summer treats for those coffee lovers, and also being served during birthdays and other gatherings in the Philippines.
For this recipe, I used instant Gulaman powder, but you can also use agar-agar powder and then mix it with instant coffee powder and sugar. And, to add more flavor to it, I have added tapioca pearl or sago.
Ingredients:
- 5 cups water
- 25g coffee-flavored Gulaman
- ⅓ cup sugar
- 1 cup sago or tapioca pearl
- 1 tbsp cooking oil
- 370ml all-purpose cream
- 300ml condensed milk
- ¼ cup whip cream (optional only)
Instructions:
- In a pot, put 5 cups of water
- Add in the coffee-flavored Gulaman powder
- Add ⅓ cup of sugar
- Mix to dissolve the Gulaman powder and sugar
- Bring to a boil while mixing
- Once it boils, transfer it to your container and let it set. Your container should be wide square or rectangular to form a square cut later on. Avoid using deep containers.
- While waiting for the Gulaman to set, cook 1 cup of tapioca pearl or sago. Boil 5-6 cups of water with a little bit of oil then add the sago. Boil until the sago turns clear.
- Once the sago turns clear, rinse with tap water to stop it from cooking further. Drain it and set aside
- Cut the Gulaman into cubes
- In a big mixing bowl, combine all the ingredients
- Add the cubed gulaman
- Add in the cooked sago
- Add 370ml of all-purpose cream
- Add 300ml condensed milk
- Mix until well incorporated and refrigerate
You can also pipe whip cream on the top.
Serve cold and enjoy.