1 sachet Mr. Gulaman (unflavored white)
6 cups water
5 teaspoons instant coffee
sugar to taste
1 can condensed milk
1 pack all purpose cream
In a casserole, put water then dissolved Mr. Gulaman, coffee and sugar. Turn on the heat. Stir continuously until boiling. Pour into molder or container and wait until cold. A shallow tray is preferable. It allows faster cooling and ease of slicing.
Slice coffee gulaman to cubes. In a bowl, mix coffee gulaman, condensed milk and all purpose cream. Serve chilled.
A brewed version maybe made by using the same six cups of water to prepare coffee with filter drip, percolator or espresso machine. I always prefer the last choice whenever possible.
It looks like black gulaman so we might call it as black coffee gulaman. Don’t confused it with black gulaman which is made from grass jelly, the Mesona chinensis. It belongs to mint family and is originally found in Hongkong, Macau, Vietnam and Southeast Asia (thanks to wiki…). I am not sure if it is available here in Philippines. Somebody please tell me!
Instant coffee is the same as brewed coffee. Not identically the same but almost. Their difference. Instant coffee is different in the sense that it undergoes another process. It is either freeze drying or spray drying. The first is expensive but retains more flavors. The process is brewing, freezing of brewed liquid and heating in vacuum environment (sublimation). Spray drying, as its names implies sprays the brewed coffee into fine mist against hot air. The moisture is evaporated rapidly and the coffee is in powder form upon reaching the silo’s bottom.
Brewed coffee is not the same as 3-in-1 coffee. The latter is injected with various artificial flavors.
According to livestrong.com, instant coffee is high in acrylamide. A chemical compound that is known to cause cancer in animals. Afraid already? If you never want it due to this chemical, then, you might want to get away from naturally brewed coffee as well. Heat causes formation of acrylamide. Whichever preparation you choose, it still went thru a heating process.
These jelly looks attractive. Looks good with no signs of deterioration. Look again, top view with cap removed. There are two patches of mold growth.
A jar packed with sweets such as jelly and jam can be very deceiving. Inspect the top surface carefully before deciding to buy. Do not buy if the surface is not visible, cap is covering the headspace, the label is covering the headspace or the tamper proof seal is translucent. There is no way to assure whether it is good or not other than opening. In case you are desperate, do open it immediately after paying. Then return if bad.
Reasons for moldy incident:
Molds need to meet three conditions for growth; moisture, carbohydrate and oxygen. Notice it growing on old moist rice but not on old dry rice.
The mold on top of jelly met all the three conditions. The jelly is rich in sugar, it is about 60% sugar. It is indeed moist and perhaps have enough available water. Improper sealing allowed the oxygen entry.
Do I need to mention that this jelly was improperly processed?
This little crazy experiment was conducted for two purposes.
Previously, I made santol peels candy, a product similar to dried mango. It tasted great. I liked it. My dear, two nieces and our young boy liked it too. The youngest ate the most.
Cynthia tried cooking her own. She said it tasted really good.
In the latter part, I mentioned, the cooking syrup can be diluted to juice, mixed with other juice or be used for the next batch of peel candy – do the MATH and adjust sugar percentage.
The syrup taste great. It has consistency similar to honey, as sweet as honey but has more kick of acidity. What if I make it more concentrated? At the same, I wanted to try kaskaron – glutenous rice balls cooked in very thick sugar cane syrup. The said delicacy was featured in Kapuso Mo Jessica Soho.
I weighed 50 grams rice flour. It’s not glutenous. It just got it from our rice flour stock – for making rice milk. Added water while mixing until it reached the dough like consistency. Then formed to 13 pieces balls about the size of a marble. I took out the santol peel syrup. It’s about 100 ml. Placed it in pan. Set the flame to very low. Dropped the rice balls when the syrup became bubbly. And let the rice cooked for about 15 minutes.
About rice balls/kaskaron. A golden yellow appearance with several large cracks. Sweet outside but bland inside. It was tough hard, a texture similar to old steamed rice – bahaw. It’s obvious that it did not absorb enough water. Maybe the taste and texture were better if I used glutenous rice instead.
About the concentrated syrup. The taste was a delectable sweet and sour combination. It was too concentrated and not fitted for a jelly classification. The texture was similar to inuyat/ginaok , a very thick syrup packed in used milk cans. Shorter boiling time could have made it a delicious jam.
I think I can polish a santol peels jelly recipe next time.
Warning: I am not recommending this for any food or play purposes. I never know the safety of this wild vine. I have no capacity to conduct necessary tests. This vine has an extra-ordinary jelling property – worth publishing.
It is a vine with a heart shape leaves. The average leaf size is about four centimeters. The leaf surface is covered with numerous thin short hairs.
According to wiki, jelly may refer to gelatin – a translucent substance extracted from the collagen inside animals’ connective tissue. A semi transparent dessert made of seaweed extract and or any starch capable of gelatinization. Setting the gel is done by heating then cooling.
This wild vine is different. It never need heat treatment. Just add generous amount of fresh leaves in water. Blend in an electric blender. Filter off the leaves. Place the extract in a separate container and allow to set.
The fresh leaves extract.
Jelly set after about 15 minutes.
Jelly removed from mold.
I never know the explanation behind this. Please explain it to me! The wild vine is locally known as pakinuy.
Processing is not always perfect. Occurrence of mistake cannot be avoided. When my cooked jelly is not well done, too soft or too fluid, I usually mix it to new batch for reprocessing.
You can try the above trick for reprocessing soft jellies or do another method excerpted from Complete Guide to
Home Canning by USDA.
Measure jelly to be recooked. Work with no more than 4 to 6 cups at a time.
To remake with powdered pectin: For each quart of jelly, mix 1/4 cup sugar, 1/2 cup water, 2 tablespoons bottled lemon juice, and 4 teaspoons powdered pectin. Bring to a boil while stirring. Add jelly and bring to a rolling boil over high heat, stirring constantly. Boil hard 1/2 minute. Remove from heat, quickly skim foam off jelly, and fill sterile jars , leaving 1/4-inch headspace. Wipe rims of jars with a dampened clean paper towel. Adjust new lids and process.
To remake with liquid pectin: For each quart of jelly, measure 3/4 cup sugar, 2 tablespoons bottled lemon juice, and 2 tablespoons liquid pectin. Bring jelly only to boil over high heat, while stirring. Remove from heat and quickly add the sugar, lemon juice, and pectin. Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute. Quickly skim off foam and fill sterile jars , leaving 1/4-inch headspace. Wipe rims of jars with a dampened
clean paper towel. Adjust new lids and process.
To remake without added pectin: For each quart of jelly, add 2 tablespoons bottled lemon juice. Heat to boiling and boil for 3 to 4 minutes. Test for doneness. Remove from heat, quickly skim off foam, and fill sterile jars, leaving 1/4-inch headspace. Wipe rims of jars with a dampened clean paper towel. Adjust new lids and process.
1. Identity – Preserves or jams are the viscous or semisolid products obtained from substantially sound, wholesome, clean and ripe fruit, concentrated and frozen prepared fruits or combination of two or more fruits e.g. mango-pineapple jam: free from defective materials normally associated with fruits which may be whole or pieces of fruit, fruit pulp, fruit puree or canned fruit by boiling to a suitable consistency with or without water and a carbohydrate sweetener or combination thereof; pectin, edible acids and minor amounts of approved ingredients and additives.
2. Standard of Quality
- It shall contain not less than 40 parts by weight of the fruit ingredient exclusive of any added sugar or other optional ingredients used in the preparation of the fruit ingredient for each 100 parts by weight, of finished product except that where the name fruit is strawberry, it shall contain not less than 32 parts by weight of the fruit ingredient and where the name of fruit is pineapple, it shall contain not less than 23 parts by weight of the fruit ingredient.
- When a jam contains a mixture of two fruits, the first-named fruit shall contribute not less than 50 per cent, not more than 75 per cent, of the total fruit content except when melon, passionfruit, lemon, papaya, or ginger is one of the two fruits.
- When melon or papaya is a constituent it may be present up to a level of 95 percent and where pineapple, passionfruit, lemon and ginger are present they shall be present at a level of not less than 5 percent with the major ingredient being permitted at a level greater than 75 percent.
- When jam contains a mixture of three fruits, the first-named fruit shall contribute not less than 33-1/3 percent, nor more than 75 percent, of the total fruit content.
- When a jam contains a mixture of four or more fruits, the first-named fruit shall contribute not less than 25 per cent nor more than 75 percent, of the total fruit content.
- The soluble solids value of the finished product may not be less than 65 percent.
- Pectin or pectinous preparation which reasonably compensates for
- deficiency, if any, of the natural pectin content of the fruit ingredient.
- Acid ingredients like vinegar, lemon juice, lime juice, citric acid, malic acid, lactic acid, tartaric acid, fumaric acid or any combination of two or more of these in quantity which reasonably compensates for
- deficiency, if any, of the natural acidity of the fruit ingredient.
- Preservatives like sodium benzoate, sorbic acid or potassium salt and esters of parahydroxy benzoic acid, singly or combination in a quantity not more than 1000 mg/kg. and sulfur dioxide (as a carry-over from raw material) in a quantity not more than 100 mg/kg.
- Sodium, potassium and calcium salts of citric, malic and tartaric acid as pH regulatory agents.
- Flavors like natural fruit essences of the named fruit in the product, natural mint flavor, natural cinnamon flavor, harmless artificial flavoring and harmless artificial coloring.