Coffee Jelly Sago Recipe

Prepare sago: Soak small sago in water for 30 minutes in a small saucepan. Place over medium heat and bring to a simmer, stirring. Cook until the sago are transluscent. Set aside to cool completely. Chill in water until ready to use. 

(Alternatively, place in a microwave-safe bowl and cook on High for 1 minute. Stir. Cook again for 1 minute. Stir.) 

Make coffee jelly: In a saucepan, combine coffee, sugar, and powdered gulaman. Stir to combine and dissolve the gulaman powder. Place over medium heat and bring to a simmer, stirring constantly. Once it boils, remove from the heat and pour into a 9-inch by 5-inch baking dish. Pop any bubbles on the surface using a culinary blowtorch if desired. Set aside to cool completely. Slice into cubes. Chill until ready to use. 

To assemble: In a large bowl, mix together chilled cream, sweetened condensed milk, and instant coffee. Stir until coffee is dissolved. Stir in sago and coffee gulaman. Spoon into glasses and serve. Keep chilled.