Subtitles section Play video Print subtitles boy, you should not have filmed this video. How are usually start these again? I'm like, it's been night munchies today, I'm gonna be making coffee jelly. We've been watching way too much disastrous life of psyche cake. And if you guys listen to our podcast, you'll know that we finally discovered coffee jelly in japan. It turns out it's amazing. And we have been missing out. So for today I am making a hole bunch of different versions. The first version with Hagar Hagar. This is the japanese box for it. This is vegan vegetarian. It's also very, very easy to work with in comparison to gelatin. And gelatin is the second version that I'm gonna be working with. I am using powdered gelatin. It can be a little bit more finicky from what I heard it is made from animal products. So you guys can choose either one of these recipes. I also am doing a version with instant coffee. Okay, so seven and I had a couple versions of these and this one sucks. I'm sorry, instant coffee's gross. I hand brewed coffee and it tastes totally different. This is so bitter. It's possible that I did not add or that I added too much instant coffee. Think this is like really strong, bitter instant coffee just does not go with it. It's not good. I mean, I don't like it. At least I'm gonna stick to like the normal coffee version or if you're using instant coffee, make sure you don't use like a super dark one. I'm also doing a version with 100 coffee that's going to be superior in every single way martina, higher quality for those of you that are coffee lovers if you will. And then I'm also gonna be making a whipped cream to go on top And by me, I mean my man slave silent because I cannot with cream today. I got you girl make shoulders best in and it would be really hard to whip cream with like one hand as the bull makes its way across the room. Okay, let's get started. Oh boy, this thing is getting old and junky. Huh? Let's do it. Okay. Yeah. Okay. What's that? We're just letting the beginning part bloom a little bit because it lets out all the trapped gasses. And then after 30 seconds we add our hot water and then give it four minutes of pressing. Yeah, extremely key difference between gelatin. We're gonna be adding cool coffee, adding the agar agar while it's cold. If you add it to when it's hot, the agar agar. Just lumps together and then you're like, what's happening is a nightmare. It's like trying to make gravy gelatin, we're gonna need to actually melt down in warmer water, huge different things. So, because of that, you have two choices. If you're making it with brewed coffee, I brewed this coffee the night before and let it cool, just come to room temperature on the counter so I can add the agar agar to it. If you're working with instant coffee, you actually use cold water and then as it's coming to a boil your agar agar is already in there and then you add your instant coffee at the end. Like you would with a normal hot cup of coffee. But we're gonna using my coffee because it's better to find it. I get it. Okay. Not that I don't like instant coffee, I like instant coffee. Okay. I just think it's grosser than real coffee. I mean Simon, you know, I have a love for instant coffee once in a while. Yeah, sometimes, sometimes sometimes I'm just like, oh gosh, don't you know, it's just sometimes I feel like the coffee. None of that fancy kind. No, none of that. Just as simple stuff. Before I get going, I'm actually gonna have all my molds and trays ready to go. I'm gonna be using robot mirvs and hello, kitty merv's leftover stuff. I'm just gonna put it in a plain tray and I'm gonna cut it out afterwards and I'm sure it's gonna be super easy to do. I'm working with two cups of coffee and I'm using four g of agar agar. Sprinkle that on the surface. Nice, no gloves, everything's great in the world, no trauma and problems. Oh my God, this recipe is so hard, literally done at this point. I'm just going to really make sure I boil my heart so that all the aggregates broken down because there's no way I can see it. Also, you can taste it right now and be like this is disgusting, it needs more sugar or whatever it is that you want to add to it. Beep beep beep beep beep beep beep beep beep beep beep beep beep beep beep. We have been watching that show far too much. It's a really great quicker show. But there are some weird episodes. Huh? What's that? Is what I'm talking about. Another cat. Please don't bring this freak, you don't bring this for me. But over here I'm just gonna rub his hair all over your back. Your back had no fluff on it. This coffee jelly is going to have an additional look at me. I'm jun's kitchen. The lazy cat edition. My cat doesn't do anything to interact with my food, Rachel. And jeans cats are like what are you doing? Can I take part in it? Let's go on a bike ride through the room and he was like, yeah, I'm fine here. Hello? Darkness my old friend. And if you're looking dragon dagger, get it at any asian grocery store, buy it online because I heard that whole foods sells it for like nine times the price because everything. Whole foods. Yeah. Okay, so I'm going to take a spoon right now and I'm just going to check to see if I can see any Granules on the spoon, it looks pretty good to me like I can see on my spoon now that it's starting to like gela when I try to mix it. I can feel like a little bit of like a skin at the bottom here. So I think we're good to go. Okay. I'm using a turkey baster to get all these in here because this is good for scalding hot stuff and this is currently for, it is scalding hot. It's a disaster over here. What the heck are you doing? Stop squirting this in the counter as you can see I'm a professional public service announcement. You can still do things with alarm. It's tougher and your messy, but I'm doing okay. Just that's literally a hot mess. It's an actual actually made, wow. An actual hot messes for me. You too can be a home cook like me one day, if you try hard enough. All right. I mean, it's the fridge. Do you need my help? All right, Simon, I need you to get this all into here. I made a space right up here. Look at our korean stuff, all of our kimchi and our go to song. It's gonna go right in there and you're not going to spill it at all because it's got like the bottom when you slide it bumps, it will spill everywhere. So, this is definitely a two handed job. That's what she said to be taught your arms shits filling, filling the fridge floor. Really yes. Really gelatin. Izing fine. Everything's fine. We are professionals. Everything's fine. Okay. The Agra. Agra is cooling in the fridge by the way, I'd like to just let you guys know that I checked in on it. And the one that Simon screamed and spilled, there's like four remaining robots like half or quarter fills. I should not be an integral part of your recipe. It's very hard to do. I know. Okay, so we have two more cups of freshly brewed coffee. This one's a bit on the warm side. And that's okay because gelatin needs to be dissolved in warm liquid. It's going to take about 1 to 2 minutes to make sure the gelatin has dissolved completely. And as I told you earlier, I let it bloom sponge when I say blue. Now I think of Luhan gonna make you bloom. Oh, Oh yeah. She wanna flashy one. You remember what I'm talking about? I do. But great. Oh, we're gonna put this on now. Remember don't bring it to a boil when you're working with gelatin, gelatin and gelatin and gelatin. We don't want this to boil. But it does need to dissolve in warm liquid. It's already warm because I just brew the coffee. So I'm going to add this in. You don't have to add all of the water that goes with it. But as you can see, I couldn't separate mine. Oh no, Daddy. What he's creating this roomy Teamwork makes the dream work. Yeah. You script it in for me. Sure guys. Maybe this wasn't to hand job today. Important things to build a ladder. Even when you have a crappy arm day, I'm not not making this video for all the hard work and practice. I pretty to me, You got a girl. I'm going to do this on medium heat. I'm gonna stir this around. I am not going to try to put this into jello molds. Why? Why? Why? If you must know Simon, I don't think you have the coffee skill balance to your Sorry, Hey, sorry, Don't you know? Hey Siri, Hey Siri, you don't have to shout at it. Why? Tingly. Just authoritative. Right? Hey Siri, you're, you don't ignore me. Hey, Siri set a one minute timer. Your timer is set for one minute. First try. I can feel it getting thicker. She said, mm, I can't see this. But Simon pulled his pants down. He's now mooning me and playing a song on his butt. Ski, that's what that was. I hope you heard it all. Not sure there's no video evidence. There is no video evidence, but there is sound evidence of the sound of a hand smacking, but ski, okay, this looks like it's going to come to a boil. No, for big in. So I'm going to kill the heat. I am not confident that these are going to work in this mold properly because I don't think jello holds as well as Agra. Agra does. So we're gonna try a few. So there's no destruction of all my coffee jelly hard work while everything chills in the fridge. It's time to make our whipped cream topping were amazing. Fresh cream sugar and a little bit of vanilla extract. Make something that's not super sweet. And by me, I mean Simon, my man slave who? I will now clap two with one hand. Simon, Why don't we don't we have had a mixer, why don't we have a mixer? Kept saying we buy one and then we forgot. I put the whisk and I put the bowl in the fridge in advance to let it cool down because it will whip faster if you have a cold bowl and a cold whisk one cup of foot cream makes about two cups of like actual cream. Wait, don't put it all in. It's too much that stick boy. It's good. That's less than half a cup. It's fine. This isn't a measurement, this is, it's gonna be so much whipped cream. We're not gonna need that much. Who does whip cream by hand anymore? What if I'm tired? What if I'm bored, what if I don't want to do this anymore and added sugar, jesus. So shipping you know that's why I wouldn't be able to do it. This is my home village with me forever. See yeah, that's sweet enough found found final. Can you work, Let me work it from the thing that'll flip it and reverse it. Came to take the whisk and touch the surface and lift it. So it's not forming pizza, which means it's not ready. Uh huh keep going. But it's thickening. You're doing it buddy, you're doing it, you're doing it, suck it off paul. Don't you wanna try some? Mm Well you did a good job. It's really yummy. Mm Yeah. Hey this isn't martina just eats all the cream. I only have eggs for breakfast. I'm quite hungry. The sun has been setting. It is getting a nighttime ish and we're going to have to wait forever for this coffee jelly to be finished. So you guys in a couple hours, Whoa! And I'm back and oh my God, how did I get into different clothing? It's so weird. I could have sworn I had more buns like this when I started, they like migrated like Simon's hair to his chin anyhow. Here I am on your chin now I have one but I had two months. Where did the other one go? This hair came down like how your beard came down? Like your hair used to be up here and then it came down to here and so do you want coffee jelly and off Simon we have waited long enough. Okay, so it turns out I accidentally forgot to double my gelatin um batch that I was using. So this happened And guess what? This is what happens when you don't add enough gelatin doesn't set doesn't, you can have to make a new batch aren't yeah. So after waiting for like 4-6 hours, I knew something was wrong and I said to Simon, I think something has gone terribly, terribly wrong. So I decided to make a brand new batch. Okay, okay, what's happening here? I'm focusing on camera work. Can't you see that I'm filming? I'm helping go go make me as a coffee jelly. I gotta entertain our Fatboy back online. I'm gonna make you mine. Oh yeah, seen at that time, literally. No, this is a string for Martinez, sexy pajamas um for the record, that is the string from my sexy pajamas. It's just that my pajamas aren't sexy. So that's what he was talking about there.