Steps

1. In a pot, combine 2g Powdered Agar-Agar and 300ml Water and mix lightly.
   🕒 02:04
2. Heat over medium heat, and once boiling, reduce to low heat and cook for 2 minutes. This is the key! Agar-agar needs to be cooked thoroughly to dissolve. Continue to stir and heat even after it boils.
   🕒 02:14
3. Add 15g Granulated Sugar and stir until dissolved.
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4. Return to medium heat and bring to a boil again.
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5. Add 2 tsp Instant Coffee, stir until dissolved, and turn off the heat.
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6. Pour into a 380ml container that has been rinsed with water.
   🕒 03:23
7. Let it cool to room temperature, then cover with plastic wrap and chill in the refrigerator for 1 to 2 hours until set.
   🕒 03:45
8. In a pot, combine 2g Powdered Agar-Agar and 150ml Water and mix lightly.
   🕒 03:59
9. Heat over medium heat, and once boiling, reduce to low heat and cook for 2 minutes.
   🕒 04:14
10. Add 20g Granulated Sugar, stir until dissolved, and bring back to a boil.
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11. Add 150ml Milk that has been brought back to room temperature or lightly warmed, and mix well. This is the key! Adding cold milk may cause the agar-agar to set, so warm it to room temperature or heat it in the microwave before adding.
    🕒 04:44
12. Add 2 tsp Instant Coffee and mix well.
    🕒 05:11
13. If the sweetness is not enough, add more Granulated Sugar and stir just enough to heat without boiling, then turn off the heat.
    🕒 05:17
14. Pour into a 380ml container that has been rinsed with water.
    🕒 05:36
15. Let it cool to room temperature, then cover with plastic wrap and chill in the refrigerator for 1 to 2 hours until set.
    🕒 05:50
16. Remove the set coffee agar-agar from the container and cut into 1cm cubes.
    🕒 05:59
17. Remove the set cafe au lait agar-agar from the container and cut into 1cm cubes.
    🕒 06:32
18. Prepare a 15cm cake mold and alternately place the cut coffee and cafe au lait agar-agar cubes inside.
    🕒 06:54
19. In a pot, add 4g Powdered Agar-Agar and 150ml Water and heat over medium heat.
    🕒 07:09
20. Once boiling, reduce to low heat and cook for 2 minutes.
    🕒 07:18
21. Add 40g Granulated Sugar, stir until dissolved, and bring back to a boil.
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22. Add half of the Milk (half of 250ml) that has been brought back to room temperature or lightly warmed, and mix well.
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23. Heat until the sides of the pot are simmering.
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24. Add the remaining Milk and heat until the sides of the pot are simmering, then turn off the heat. Be careful not to boil. This is the key!
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25. Gently ladle the milk agar-agar mixture over the coffee and cafe au lait agar-agar in the cake mold. This is the key! The milk agar-agar sets quickly, so pour it in swiftly. If it cools too much, the agar-agar layers might not adhere together and could separate.
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26. If you are concerned about bubbles on the surface, you can place plastic wrap directly onto the surface and then peel it off to create a smooth finish.
    🕒 08:53
27. Let it cool to room temperature, then chill in the refrigerator for 2 to 3 hours until set.
    🕒 09:09
28. Before removing from the mold, gently loosen the edges to let air in. Place on a plate and shake a few times to release. This is the key! Loosening the edges and letting in a little air makes it easier to unmold.
    🕒 09:22
29. Coffee Milk Agar-Agar is complete.
    🕒 09:47