Barako Custard Jelly~ This is your next level coffee jelly dessert! A unique yummy fusion of traditional barako coffee and a milky custard layer.
If you’re a Filipino, you’re likely to be one of the people who really love sweet food. And for that, it is safe to say that we really love desserts.
But sometimes, having desserts that are too sweet can be repetitive and can be too much, so here is a dessert which is still sweet, but with a hint of a coffee flavor that we all love and are all familiar with, the Barako Custard Jelly!
You can learn how to make this yummy dessert by reading this recipe article below, with some tips and trivia which can help along the way.
What is Barako Custard Jelly?
The barako custard jelly is a dessert which is made of two layers–namely, the custard and the coffee jelly, and is similar to a flan.
One thing special about this dessert is the use of the unique and distinct ingredient, which is the barako coffee or what is more famous as the kapeng barako. Along with this, common ingredients used to make this delicious dessert are milk, sugar, muscovado sugar or palm sugar, and gelatin.
Kapeng Barako is a variety of coffee that belongs to the rare species Coffea liberica. It is a well-known coffee all over the world despite being rare because of its unique characteristic which is having large cherries.
With that, it produces much larger beans than normal. The term barako is a word used by the Tagalog people and is commonly referred to male bulls and wild boars symbolizing power and strength. This is because this variety of coffee is often described as having a strong taste to it.
Ingredients You’ll Need
Coffee
As mention, we will be using fresh barako coffee. Making your own barako coffee? Learn the step-by-step guide here: How to Prepare Kapeng Barako (Liberica Coffee)
Sugar
For this recipe, we used muscovado sugar for the coffee layer. If you want other choices for this instead of this sugar, you can also use palm sugar, as that gives a different kind of sweet flavor for the dessert.
For that, you need to slice the palm sugar in smaller pieces, or use powdered ones if you have that available with you, and then mix the same way you would do with the muscovado sugar.
Aside from these, we will also be using other baking ingredients like gelatin, evaporated milk, and vanilla extract. If you are filling up your pantry, here’s a handy shopping guide:
Equipment You’ll Need
- Cooking Pot (Kaldero)- You may need a cooking pot or deep casserole when cooking a big batch, however, saucepans will do for small batches.
- Molds- It is important to take note also that you won’t be able to do this without molds. We used small silicon molds but you can use any puto or pastry mold that you have.
In need of kitchen tools and equipment? Read this before you buy:
How to Make the Barako Custard Jelly
Making the barako custard jelly may seem like a lot to take in, but it is really simple once you understand how to do it.
To start, the dessert is divided into two parts, so the process of making it will also involve two parts as well. This will be the making of the custard part, and then the making of the jelly part. Take note that you are going to need to use molds for this. The recommended ones are jelly molds or leche flan molds.
These two layers have roughly the same procedures. First, once you prepare all of the ingredients, all you have to do is to mix them nice and well in a cooking pot set over medium heat.
What you need to do while stirring the mixture continuously is wait for it to boil. Once that’s boiling, you can finally add in some extra flavorings you want such as vanilla extract. At that point, you’re pretty much done with the layer. Just transfer it to the mold and let it set.
Repeat the process for the second layer and then pour over the first layer and wait for it to set.
Other Dessert Recipes
For a quick reference about this recipe, see the recipe table below:
Barako Custard Jelly Recipe
Equipment
- 1 Saucepan
Ingredients
First Layer Ingredients
- 15 g unflavored gelatin powder
- 1 cup evaporated milk
- 1/2 cup granulated white sugar
- 1 tsp vanilla extract
Second Layer Ingredients
- 10 g unflavored gelatin powder
- 2 cups barako coffee, brewed
- 1/2 cup muscovado sugar
- 1 tsp vanilla extract
Instructions
First Layer Instructions
- In a cooking pot, combine the evaporated milk and gelatin powder and mix until dissolved. Apply medium heat after.
- Add-in the granulated sugar. Mix until well-incorporated.
- Bring to a boil, then add-in the vanilla extract.
- Transfer to a small mold (or leche flan mold) and fill it up to 1/3 of the mold. Repeat to another mold if there are leftover ingredients. Let it chill until firmly set.
Second Layer Instructions
- In a cooking pot, pour-in the brewed barako coffee and apply medium heat.
- Add-in the muscovado sugar, and gelatin powder. Mix until well-incorporated. Bring to a boil, then add-in the vanilla extract.
- Transfer to the same molds as the first layer, filling the whole mold. Let it chill until firmly set.
Serving Instructions
- Flip the mold upside down on a serving plate to remove the custard jelly from the mold. Serve and enjoy!
Notes
Nutrition
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