To make the jelly, put the 55 grams evaporated cane sugar and 4 grams agar-agar powder into a pot, then add the 4 cups coffee. Stir while bringing to a boil.

When the mixture comes to a rolling boil, remove from heat and pour into an 8 x 8-inch mold. Let cool to room temperature, cover, and refrigerate to fully set.

To make the sauce, add 1/2 cup heavy cream and 1/4 cup sweetened condensed milk to a bowl and stir until combined. Keep chilled until ready to serve.

When the coffee jelly has set, unmold it by inverting onto a cutting board. Cut the jelly into bite-sized cubes and serve in glass cups or bowls, drizzled with the sweet cream.