Jelly powder - 2 tbsp
Nescafe Classic (Instant Coffee) - 10 grams
Water - 5 cups + Sugar - 1 1/4 cups
Place all into a pot & bring to a boil & stirring constantly. Pour into small mould/cup and let it cool & set. Served cold with fresh cream.
I am submitting my post to Aspiring Bakers #20: Asian dessert buffet! (June 2012) hosted by Moon of Food Playground