Julie Hasson

Indonesian Coffee Flan

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Indonesian Coffee Flan

  • Author: Debbie Knight
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Description

This delicious and easy-to-make agar dessert is made of coffee, agar powder, light coconut milk, and palm sugar. It is flavored with vanilla and pandan (also called screwpine leaf, a Southeast Asian original flavoring leaf that smells sort of like vanilla).

Ingredients

Scale
  • Top Layer:
  • 1 3/4 tsp Agar Powder or 3 1/2 Tablespoons Agar Flakes
  • Note: if you use agar flakes, they need to be soaked in the liquid for 10 minutes before starting to heat the mixture.
  • 3 1/2 cups light coconut milk
  • 3/4 cup palm sugar
  • 1/4 cup vegan sugar or maple sugar
  • 1 tsp Vanilla sugar or vanilla extract
  • 1/2 tsp salt
  • 4 8-inches long pandan leaves or screwpine leaves, optional
  • Bottom Layer:
  • 1 3/4 tsp Agar Powder or 3 1/2 Tablespoons Agar Flakes
  • Note: if you use agar flakes, they need to be soaked in the liquid for 10 minutes before starting to heat the mixture.
  • 3 1/2 cups coffee or decaf coffee, flavored or unflavored
  • 3/4 cup palm sugar
  • 2 tsp vanilla sugar or vanilla extract, optional
  • Pretty jello molds (12 individuals) or an 8-cup jello mold or fancy glasses

Instructions

  1. For the top layer, mix all ingredients of the top layer in a medium saucepan except the vanilla. Heat on top of a medium-high heat burner, stir constantly until the agar and sugar are dissolved. . The mixture should resemble coffee with cream. Wait until it goes into a FULL BOIL and then remove immediately from heat. Add the vanilla and stir. Remove pandan leaves, if using. Ladle mixture into molds. Let stand for 20 minutes or until firm, it should set right away as it cools.
  2. For the bottom layer, mix all ingredients of the bottom layer in a medium saucepan except the vanilla. Heat on top of a medium-high heat burner, stir constantly until the agar and sugar are dissolved. Wait until it goes into a full boil and then remove immediately from heat. Add the vanilla and stir. Ladle mixture into molds, on top of the coffee-cream color agar that is already set. Let stand for another 20minutes or until firm, it should set right away as it cools. Chill in the fridge for about 1 hour.
  3. Before serving:
  4. The easiest way to loosen up the agar dessert from its mold is to set the mold in hot water for a few minutes. Then, with your hand or a thin spatula, loosen and separate the edges of the agar from the mold, invert it onto a plate and give it a whack on the bottom.
  5. Copyright Everyday Dish
  • Category: Flan
  • Cuisine: Indonesian