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Agar Agar and Mock Pomegranate Seeds Dessert (Che Suong Sa Hot Luu)

Refreshing icy treat to quench your thirst and satiate that sweet tooth: Agar Agar Jelly and Faux Pomegranate Seeds Dessert (Che Suong Sa Hat Luu) | recipe from runawayrice.comThis popular chilled Vietnamese dessert with slivers of refreshing agar agar jelly, deliciously chewy mock pomegranate seeds, sweet mashed mung bean, creamy coconut milk and sweet syrup infused with Pandan aroma is full of amazing flavor and unique textures. Nothing is more refreshing than enjoying a big bowl or mug of this icy sweet treat on a hot summer day and this recipe will not disappoint. In this post, I share two different methods for making the mock pomegranate seeds. Both recipes are delicious and a lot of fun to make. Give them a try and let me know which one is your favorite!

Notes on the Recipe, Tips and Tricks

This recipe has a few different components and can seem daunting but it’s really not. Most ingredients can be prepared in advance like the Agar Agar Jelly, Simple Syrup, Coconut Sauce and Mashed Mung Bean. These supporting ingredients can be made the day before and then refrigerated. For the mashed mung bean, as it has a tendency to harden when refrigerated, simply add about 3/4 cup boiling water and mix together to achieve the fluffy mashed potatoes consistency again.

Use beet juice instead of the red food color for a more natural alternative. You may need to add a bit more beet juice to achieve the desired color. I’ve also seen these mock seeds made in assorted colors, so use your imagination and experiment. (Think red and green for the holidays!)

For the Mock Pomegranate Seeds made with water chestnuts recipe, if you really enjoy the chewiness of the tapioca starch, you can coat the water chestnuts 2-3 times with starch.

The All Tapioca Starch recipe for making the Mock Pomegranate Seeds is super fun and reminds me of elementary school science class. The starch mixture starts out as a liquid but once the paper towels absorb most of the water, you’re left with a solid chunk of tapioca. If the tapioca mixture doesn’t set after 5 minutes, remove the wet paper towels from the top and replace with new, dry ones. The same can be done for the underside of the tapioca when you flip it over. If the tapioca is still wet, simply use more paper towels to absorb the excess water.

If you let the Mock Pomegranate Seeds made with all tapioca starch dry completely, you can store in an air-tight plastic bag or container in your pantry and use at a later time.

After cooking and if not serving the mock pomegranate seeds right away, add just a little bit of the simple syrup or cold water to prevent the seeds from sticking together. Be sure to serve within the day or they will become bloated and soggy.

The pomegranate seeds are best enjoyed the day they are made but they can be refrigerated. To reheat, simply boil in water again for 5 minutes and then dunk in the ice bath to revive the chewy texture.

Watch the video for instructions.

If you enjoyed this recipe, you may also like: Refreshing Iced Jasmine Green Tea with Lychee Jelly, Three Color Dessert (Che Ba Mau), Sweet Mung Bean Pudding (Che Tao Soan, Che Dau Xanh)


Agar Agar Jelly
2 cups water
2 1/2 tsp agar agar powder
1/3 cup sugar

Mashed Mung Bean
1 cup peeled, split mung bean
1/4 tsp salt
1 1/2 cups water
1/3 cup sugar

Simple Syrup
3/4 cup water
3/4 cup sugar
8-inch Pandan leaf

1 3/4 cups Coconut Sauce

Mock Pomegranate Seeds using Water Chestnuts
2-8 oz cans water chestnuts (10 oz drained)
2/3 cup tapioca starch
1 tsp red food color or beet juice

Mock Pomegranate Seeds using All Tapioca Starch
1 1/2 cups water
3 1/4 cups tapioca starch
1/2 Tbsp red food color or beet juice
1 tsp water


To make the Mashed Mung Bean: Wash the beans several times with cold water until the water is mostly clear. Soak the beans in a large bowl of water for at least 4 hours or overnight.
Wash the beans again with cold water and then drain well. Transfer the beans to a rice cooker. Add salt and water. Spread out the beans into an even layer in the cooker. Close the lid and set to Cook. When the cooker switches to the Keep Warm setting, unplug from the wall outlet. Add sugar. Using a paddle spoon, quickly mash the beans while mixing in the sugar. (This takes about 2 minutes.)
Close the lid and let the beans cooking using the residual heat for another 10 minutes.
Transfer the mashed mung bean into a bowl. Cover and set aside for now.

To make the Simply Syrup: Combine the sugar and water in a small saucepan. Cook over Medium heat, stirring until the sugar is dissolve. When the syrup starts to a boil, turn off the heat.
Add the Pandan leaf.
Allow the syrup to cool and then transfer to a serving bowl. Set the syrup aside for now.

To make the Agar Agar Jelly: Whisk together the agar agar powder and water. (The powder won’t dissolve completely.) Let the mixture rest for 15 minutes.
Cook over Medium heat, stirring continuously to dissolve the powder. Add the sugar and combine.
When the mixture comes to a boil, reduce the heat to Low and simmer for 2-3 minutes. During this time, skim the foam from the top and discard.
Pour the hot jelly mixture into a glass dish or bowl. Allow to cool on the counter for 1 hour or until it sets.
Run a knife around the container to loosen the jelly and then cut into thick bars.
Use a mandoline with a blade for thick cuts to shred the jelly.
Cover the jelly and chill in the refrigerator until serving time.

To make the Mock Pomegranates Using Water Chestnuts: Drain the canned water chestnuts and then rinse with cold water. Chop the water chestnuts into small pieces.
Transfer half of the water chestnuts into a small bowl. Add 1/2 tsp red food color and combine well. Add 1/3 cup tapioca starch and combine with the water chestnuts coating all pieces evenly.
Transfer the coated water chestnuts to a fine colander and then toss gently to remove the excess starch.
Fill a large bowl with ice water and place a colander inside the bowl. Keep this close to the stove.
Bring a large pot of water to a rapid boil.
Sprinkle a spoonful of the mock seeds into the boiling water and then stir to prevent sticking. Continue adding more spoonfuls of the mock seeds until all are added.
Reduce the heat to Low and cook until all the mock pomegranate seeds float to the top, approximately 2-3 minutes.
Transfer all seeds to the ice bath and let soak for 1 minute.
Transfer just the mock pomegranate seeds to bowl leaving the water behind.
Continue making the next batch with the remaining water chestnuts.

To make the Mock Pomegranates Using All Tapioca Starch: Line a 13 X 9-inch pan with 3-4 sheets of paper towels.
Add 1/2 cup tapioca starch to the water and stir until dissolved. Continue to gradually add the starch to the water, stirring each time until completely dissolved and until all the starch is added. (The mixture will become thick and sludgy.)
Pour the starch mixture into the paper towel-covered pan.
Place 3-4 more sheets of paper towels on top of the starch mixture, patting down gently. Let everything rest for 5 minutes.
Remove the paper towels from the top and discard. The tapioca mixture should be solid now and moist.
In a small bowl, combine the red food color and water.
Use a brush to evenly coat the tapioca with the red food color.
Place a cutting mat over the pan and then flip the pan over. Remove the pan and bottom layer of paper towels.
Brush this side with red food color as well.
Let the tapioca mixture rest until the surface is dry, approximately 10-15 minutes.
Using a sharp knife, cut the tapioca vertically into thin strips, approximately 1/4-inch thick.
Cut horizontally now to make small squares.
Use a spatula to lift and separate the tapioca pieces. Then gently break the pieces apart along the cut lines.
Bring a large pot of water to a rapid boil.
Sprinkle a spoonful of the mock seeds into the boiling water being careful not to dip the spoon into the water. Use chopsticks or another spoon to stir the seeds to prevent sticking.
Continue adding more spoonfuls and stirring until all mock seeds are added.
Cook over Medium Low heat boiling gently for 10 minutes and stirring frequently.
Transfer all seeds to the ice bath and let soak for 1 minute.
Transfer just the mock pomegranate seeds to bowl leaving the water behind.

To assemble this wonderful dessert, add a generous amount of crushed ice into a large mug or bowl. Add a few spoonfuls of the agar agar jelly, sweet mashed mung bean and mock pomegranate seeds. Drizzle with the creamy coconut sauce and simple syrup. Mix everything together.  Now add a big straw to slurp up your icy drink or grab a big spoon and dig into your dessert soup. Enjoy!

Yields: 4-6 servings

Icy Cold and Refreshing Agar Agar Jelly and Mock Pomegranate Seeds Dessert (Che Suong Sa Hot Luu) | recipe from

Tools I Love and Use in My Kitchen

Easy recipe for Faux Pomegranate Seeds Dessert (Hat/Hot Luu) | recipe from runawayrice.comEasy recipe (and video) for making mock pomegranate seeds (hot luu) to enjoy with your favorite desserts and icy drinks! | recipe from

Dessert Time!! Serving up Che Suong Sa Hat Luu: Simple Syrup, Sweet Mashed Mung Bean, Creamy Coconut Sauce, Faux Pomegranate Seeds (2 different version) and Agar Agar Jelly | recipe from*This post contains affiliate links.*

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Chocolate Flan Cake

So Amazing Chocolate Flan Cake | recipe from

This luscious Chocolate Flan Cake is a truly unique dessert–the first is a hybrid of silky flan and creamy cheesecake.  The second layer is a rich and dense chocolate cake, almost like a brownie.  The combination of the two layers with the caramel sauce on top is a cake that is decadent, creamy and every sugar addict’s dream.  With the holidays coming up, I recommend you make this cake and share some of it, otherwise you’ll end up eating the entire cake yourself.  Enjoy!

Notes on the Recipe, Tips and Tricks

What is the magic behind this cake that causes the layers to get switched after it’s baked?  It’s the combination of ingredients, weight difference of the batters and use of the water bath.  With that said, please don’t alter this recipe too much.  The chocolate layer is really thick on purpose so it doesn’t get combined with the flan layer when the mixture is poured on top.  Also, don’t skip the water bath.  It is needed to evenly heat the chocolate layer so it can float to the top.

Please be very careful when cooking sugar.  It is extremely hot.  Handle it with care–stand back when pouring it into the cake pan and do not let it touch your skin.  If you’re nervous about making the caramel sauce, buy the ready-to-eat sauce at the store.  It’s usually stocked with the ice cream cones and other ice cream toppings.

If you want to make this cake healthier, try the following:  used fat-free condensed milk or evaporated milk, low-fat cream cheese, reduced-fat milk and cut back on the sugar.

Make your own buttermilk by combining 1/2 cup milk + 1 tsp lemon juice. Let stand for 15 minutes. Combine together add as per the recipe.

This is a very thick cake so it may take longer than 1 1/2 hours to bake.  Use a toothpick to check for doneness.  If the cake is still moist, bake for another 10 minutes and then check again.

This cake tastes best well-chilled so don’t rush this process.  Plan to make the cake a day or so ahead if serving for a party or gathering.

Refrigerate any leftover cake and consume within the week.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Vietnamese Custard (Banh Flan) or Cotton Cheesecake / Japanese Cheesecake.


Caramel Sauce
2/3 cup sugar
2 Tbsp water
1 tsp lemon juice

Chocolate Cake
6 Tbsp unsalted butter
4 oz semi-sweet chocolate chips
1/2 cup + 2 Tbsp all-purpose flour
1/3 cup cocoa powder
1/2 cup sugar
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup buttermilk
1/2 tsp vanilla extract

Flan Cake
8 oz cream cheese
6 large eggs
4 large egg yolks
2-14 oz cans sweetened condensed milk
1 1/2 cups milk
2 tsp vanilla extract

Other Items
non-stick cooking spray
12-cup bundt cake pan


Making the Caramel Sauce:  Add the sugar and water into a small saucepan.  Cook on Low until the sugar is melted.  Swirl the syrup in the pan every minute.  When the syrup starts to bubble, add the lemon juice.  Continue cooking the syrup and swirling in the pan until it starts to turn a honey color, approximately 5 minutes.  Turn off the heat, lift the pan from the stove and swirl the syrup in the pan for another 1 minute allowing the syrup to deepened in color.  Transfer the saucepan to a cool burner.

Spray the bundt cake pan with non-stick cooking spray making sure to cover it completely and evenly.

Carefully pour the caramel sauce into the cake pan.  Tilt the pan slightly to distribute the sauce around the pan.

Preheat the oven to 350 degrees Fahrenheit.

Making the Chocolate Cake:  In a microwave-safe bowl, add the butter and chocolate chips.  Microwave on High for 1 minute.  Stir the mixture.  Microwave on High for 30 seconds.  Combine the mixture together making a smooth and creamy chocolate sauce.

In a separate bowl, sift together the all-purpose flour, cocoa powder, sugar, baking soda and salt.  Set aside for now.

Add the eggs, vanilla extract and buttermilk to the chocolate sauce.  Using an electric hand mixer, mix on Low speed for 30 seconds or until well-combined.

Add half of the dry ingredients to the batter and mix on Low for 1 minute or until well-combined.  Add the remaining dry ingredients and mix together making sure all the dry ingredients are completely incorporated.

Making the Flan Cake:  Add the cream cheese, whole eggs and egg yolks into a blender.  Blend on Medium speed until mixture is smooth, approximately 30-40 seconds.  Add the sweetened condensed milk, milk and vanilla extract.  Blend on Medium speed until well-combined, approximately 30 seconds.

Transfer the chocolate cake batter into the bundt pan.  Use a spatula to spread the batter into an even layer.

Slowly pour the flan cake mixture on top of the chocolate cake batter.  Leave some room at the top of the pan for the cake to rise.

Cover the cake pan with foil and wrap it securely.

Fill a large baking pan halfway with hot water and place into the oven.  Place the cake pan in the water bath.

Bake for 1 1/2 hours.  Check for doneness by inserting a toothpick into the cake and it should come out clean.

Remove the cake pan from the water bath and allow to cool for at least 1 hour.

Cover the cake with foil and refrigerate for at least 6 hours.  Overnight is best.

Removing the cake:  Fill a large baking dish with hot water.  Place the cake pan in the water bath for 2 minutes.  During this time, run a knife around the cake, separating it from the pan.  Invert a cake plate over the cake pan and then flip it over.  Jiggle the cake pan a few times to loosen the cake.

Serve the cake with more caramel sauce or whipped cream.  Optionally, top with fresh fruit or nuts.

Yields: 8-10 servings

Tools I Love and Use in My Kitchen

Something magical happens when you bake this cake and the taste is simply amazing. This is a must-try!!

*This post contains affiliate links.*

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Three Color Dessert (Che Ba Mau)

Eye-catching Three Color Dessert (Che Ba Mau) is the Bomb! | recipe from runawayrice.comThis beautiful dessert, often called Rainbow Dessert, with its vibrant colors reminds me of summertime.  There’s nothing more enjoyable on a hot summer day than eating this chilly, sweet treat.  Sadly, this week is the end of summer and so I am celebrating the remaining days by making my favorite summer indulgence.  Three Color Dessert is quite popular and available in most Vietnamese restaurants and banh mi/sandwich shops but I always find them overly sweet such that I can never finish the entire portion.  The great thing about making this dessert at home is you get to control the sugar.  Yes, this dessert is plenty sweet as you can see from the below recipe.  I would say my recipe is medium on the sweetness scale for desserts but please feel free to adjust to your tastes.  If you are watching your sugar levels, consider cutting back on the sugar or using a sugar substitute.

Notes on the Recipe, Tips and Tricks

This recipes makes about 4 cups of grated jelly and so you’ll have some left over.  You can cut the jelly recipe in half or you can double the amount of red beans and mung bean to match the jelly.  I personally don’t mind having some jelly leftover.  I simply enjoy it as is.

I use a dish measuring 7 1/2 x 4 1/2 inches so the jelly can be between 1 1/2 to 2 inches thick.  This thickness is needed to grate the jelly using a mandolin.  If you don’t have a rectangular or square dish consider using a bowl or a plastic storage container keeping in mind the height needed for grating.  If all you have is a large dish, you can cut the jelly into slivers with a sharp knife.  It doesn’t have to be perfect.  🙂

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Jackfruit Smoothie (Sinh To Mit) and Agar Agar and Mock Pomegranate Seeds Dessert (Che Suong Sa Hot Luu).


for the Red Layer
1-15.5 oz can red beans
1 1/2 cups water
3/4 cup sugar

for the Yellow Layer
3 Tbsp sugar
1 cup mashed mung bean

for the Green Layer
1 1/2 Tbsp agar agar powder
3 1/2 cups water
1/2 cup sugar
1/4 tsp Pandan paste

for the Topping
4 cups crushed ice
1/2 cup coconut sauce


Making the Green Layer
In a medium saucepan, add water and sprinkle in the agar agar powder.  Whisk together blending the powder and water.  (The powder won’t dissolve completely until it’s heated.)  Let the mixture rest for 15 minutes.  Heat the mixture over medium heat stirring constantly.  As soon as it starts to bubble, add the sugar and turn off the heat.  Continue stirring until the sugar is dissolved, approximately 2-3 minutes.  Skim off the foam using a sieve or spoon and discard.  Add the Pandan paste and combine well.  Pour the jelly mixture into a dish or bowl.  Use a spoon to skim off the bubbles from the top of the jelly.  Allow to cool on the counter for 1 hour.  Then refrigerate for 4 hours until firm.

After the jelly is set, run a knife around the edge.  Cut the jelly into thin bars, approximately 1 1/2 to 2 inches thick.  Grate the jelly using a mandolin.  (Use the blade with the fewest teeth to achieve the thickest shreds.)

Making the Red Layer
Pour the red beans into a colander and rinse several times with cool water washing away the canning liquid and salt.  Drain and place into a medium bowl.  In a small saucepan, heat the water until it boils.  Add the sugar and stir until dissolved, approximately 2-3 minutes.  Add the syrup to the red beans.  Let the beans soak in the syrup until the dessert is ready to be served.

Making the Yellow Layer
In a small bowl, add the mashed mung and sugar.  Combine until the mung bean is smooth and creamy.  Set aside for now.

To serve the dessert, add some crushed ice into a clear glass or dish.  Add 2-3 spoonfuls of red bean, 1-2 spoons of mung bean, 2-3 Tbsp of green jelly, and 1/2 cup crushed ice.  Top the dessert with a heaping spoon of coconut sauce.  Enjoy right away!

Yields: 4 servings

Tools I Love and Use in My Kitchen

Three Color Dessert--super easy, super delicious! | recipe from*This post contains affiliate links.*

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Marbled Coffee and Cream Gelatin


This recipe is a twist to my earlier post on the Coffee and Cream Agar Jelly.  Let’s say you can’t get to an Asian grocery store to buy agar agar powder and because you’re so busy you don’t have the time to make the dessert layer by layer but still want to enjoy this cool, refreshing dessert.  Well, I have a recipe shortcut for making this dessert that is eye-catching and mouth-pleasing!  My inspiration was the turtle brownie with its beautiful flow of dark brown and caramel colors.  You’ll be happy to know there’s no wrong way to make this version of the dessert.  Swirl the coffee and cream as much or as little as you’d like for the most appealing dessert.


4 envelopes of unflavored gelatin (total of 1 ounce or 28 grams)
2 cups water
3/4 cup sugar

For the Coffee Layer:
4 tsp instant coffee (I use 2 packets of Starbucks Via)
1/4 cup hot water
3/4 cup cold water

For the Cream Layer:
1/4 cup half and half
3 heaping Tbsp coconut cream (this is the top portion of canned coconut milk)
1/2 cup cold water


Mix the instant coffee with hot water.  Stir to dissolve.  Add cold water to make 1 cup.

Combine the half and half and coconut cream.  Add cold water to make 1 cup.

In a medium saucepan, add 1 cup water.  Sprinkle gelatin over the water and let stand for 1 minute.  Add the remaining 1 cup water and sugar.  Heat the mixture over Medium heat stirring constantly to dissolve the gelatin and sugar, approximately 4-5 minutes.  Turn off the heat.

Measure out 1 cup of the gelatin mixture into a shallow dish and leave the remaining in the saucepan.

Add the coffee mixture to the gelatin mixture in the dish.  Stir well to combine.   Place the dish in the refrigerator.

Pour the cream mixture into the saucepan and combine.

After refrigerating the coffee mixture for 1 hour, remove from fridge.

Drizzle the cream mixture on top of the coffee mixture.  (Coffee mixture should just be starting to set.)  Use a spoon to create swirls if desired.  Return dish to the refrigerator and chill for at another 3 hours.

To serve, cut into slices or squares.

Yields: 6-8 servings

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Coffee and Cream Agar Dessert (Thach Ca Phe)

Coffee and Cream Agar Jelly (Thach Ca Phe) | recipe from runawayrice.comThis dessert is a fantastic summer treat that is refreshing and unique tasting.  The recipe uses agar agar, a gelatinous substance derived from seaweed.  It’s similar to unflavored gelatin but has more of a crunch and is vegetarian.  Agar agar is tasteless and so combines well with most flavors.  In Asia, it’s a very popular ingredient in desserts.  Depending on how much water is mixed with it, agar agar can create textures ranging from creamy puddings to solid fudge-like chunks.

Notes on the Recipe, Tips and Tricks

Ok, getting back to the dessert.  It’s a bit time consuming to make because you have to make each layer individually and allow it to set slightly before starting the next layer.  The key to making a successful dessert is timing the layers just right.  If you wait too long between layers, they solidify and then you have a dessert with layers that just slide off one another.  If you don’t wait long enough and the layer is too soft, the coffee and cream mix together.  (But if this happens to you, don’t despair!  See my post for Marbled Coffee and Cream Gelatin recipe.)  So how do you time the layers just right?  I use a rather sophisticated tool called my pointer finger.  I lightly touch the jelly with my finger and it should be tacky but not wet and stick to your finger.  This is the indication the existing layer is firm enough to hold the next layer.  But, let’s say it’s your first time making this and you’re not exactly sure of the timing.  I have another trick–keep the two mixtures simmering over low heat while you’re making the layers.  The heat helps to glue the layers together.

Other notes on this recipe, you’ll need two dishes.  A larger one for the ice bath and a smaller one for the jelly itself.  It’s best to use a shallow pan which allows the jelly to cool faster.  In the video, I use a 9 1/4 inches by 7 1/2 inches dish.  If you’d like, you can make the dessert in juice glasses, shot glasses or dessert dishes for even more visual appeal.  Please note that I’ve adjusted the water in the recipe to allow for a bit of evaporation during the simmering process and you may have a bit of each mixture leftover.  If you want you can mix the two together for an interesting top layer.

To serve this dessert, you can simply cut it into blocks and eat it with your hands.  You can also dress it up by serving it on a plate with whipped cream and chocolate shavings.  If you opt to serve it this way, I recommend putting some whipped cream on the plate and then placing the jelly on top.  The dessert is quite slippery and may slide around on a plate without something to hold it down.  Another great way to enjoy this dessert is to cut it into small pieces and add to iced coffee.  Use a big boba straw to slurp up the coffee and jelly bits.  (Oh Yum!!)  I hope you enjoy the recipe!

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Vietnamese Custard (Banh Flan) and Chocolate Flan Cake.


1 packet agar agar powder (25 grams or approximately 2 Tbsp)
5 1/4 cups water
1 cup sugar (you can add more if you want it sweeter)

for the Coffee Layer
4 tsp instant coffee (I use 2 packets of Starbucks Via)
1/4 cup hot water
3/4 cup cold water

for the Cream Layer
1/4 cup half and half
3 heaping Tbsp coconut cream (this is the top portion of the canned coconut milk)
1/2 cup cold water

for Ice Bath
4 cups ice
2 cups water


Add water into a medium saucepan.  Sprinkle in the agar agar powder and whisk together.  Allow to rest for 15 minutes.

Mix instant coffee with hot water.  Stir to dissolve.  Add cold water to make 1 cup.

Combine half and half and coconut cream.  Add cold water to make 1 cup.

Heat the agar agar powder and water over medium heat stirring constantly to dissolve.  As soon as the mixture starts to bubble, add the sugar and stir until it’s dissolved.  Use a fine sieve or spoon to skim the foam from the top and discard.  Turn the heat down to low.

Pour 2 1/2 cups of the mixture into a second, smaller saucepan.  To the first saucepan, add the coffee and stir well.  Add the cream mixture to the second saucepan and again stir together.  Make sure both pans are now simmering over low heat.

Place the smaller dish inside the large one and add ice so it’s surrounding the smaller dish.  Pour in cold water filling the outside dish about 3/4 of the way full.

Measure out 1 cup of the coffee mixture and pour into the smaller dish.  The setting of the jelly varies depending on the size of your pan.  The one I am using is 9 1/4 inches by 7 1/2 inches and each layer sets in about 3 minutes.

Stir the mixture and measure out 1 cup of the cream.  Using a large spoon, gently spoon the mixture on top of the coffee layer.  Avoid pouring the mixture directly into the dish which could cause the existing layer to break.  Optionally, pour the liquid over the spoon and allow it to drizzle into the dish.

Continue making the layers until all 7 layers are made, 4 layers of coffee and 3 layers of cream.  Be sure to stir the mixture each time before pouring into the measuring cup.  Once the top layer sets, put the dish in the refrigerator and chill for at least 4 hours before serving.  Serve cold.

Yields: 12 servings

Tools I Love and Use in My Kitchen

Chilled Coffee and Cream Agar Jelly Dessert for your sweetheart | recipe from

Chilled Coffee and Cream Agar Jelly Dessert Bars | recipe from

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