Add the ingredients for the coffee kanten and mix well to dissolve.
Put the kanten and water in a pot and set over medium heat. Stir to dissolve. Once boiled, reduce the heat to low and continue mixing for a minute.
Pour about 3/4 of coffee kanten mixture into the bowl from Step 1 and stir well. Once it has cooled down, chill in the fridge to set.
Pour 50ml of milk, condensed milk, and sugar into the rest of kanten mixture and mix well over low heat. Turn off the heat and add the rest of milk.
Pour into the cups until 1/3 full and chill in the fridge to set.
Once the coffee kanten has set, mix lightly with a fork to make crushed jelly.
Once the milk kanten sets, add the coffee kanten, pour double cream or condensed milk, if desired.
Story Behind this Recipe
My oldest son loves coffee jelly, so I made it with kanten. For my second son, I also made milk kanten, which is a little less sweet. Adjust the amount of sugar to your liking!
The amount of kanten is approximate, so if you are unsure about the amount, it's better to add more to the coffee kanten. The milk kanten will be poured directly into cups, so it does not matter if it's slightly firm. I prefer a soft, jiggly texture for the milk kanten.