Milk Tea & Coffee Jelly Cup

It is getting warmer in Vancouver, and we all need treats that are lighter and cooler. So I decided to turn one of the popular HK drinks into jelly – Milk Tea & Coffee Jelly Cup, also known as yuenyeung in Cantonese. It is also the best way to burn through some of them useless instant coffee powder. I also included a short video on how I turn them into simple dessert cups.

Jelly is always best to make overnight, so it will have enough time to set. I also added some other components and created a dessert cup out of it. You can be creative on toppings, but I chose pearls and dango. You might think “everyone knows how to make jelly”, but in order to make JIGGLY and non-choppy jelly, you need to have a perfect proportion of liquid and gelatin powder.

I used some leftover frozen pearls from a bubble tea kit I got from Passion Tea Room, but you can make some yourself – check out my previous post on Purple Yam Pearls.

Milk Tea & Coffee Jelly Cup

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Prep Time 15 minutes mins

Course Dessert

Servings 2 people

Ingredients

  

1x2x3x

Milk Tea Jelly

• 170 g milk
• 2 black tea teabags
• ½ tsp sugar
• 1 tbsp cold water
• ½ tsp sugar-free gelatin powder

Coffee Jelly

• 165 g brewed coffee
• ½ tsp sugar-free gelatin powder

Houjicha Dango (for 5-6 balls)

• 24 g glutinous rice flour
• 28 g soft tofu
• ¼ tsp sugar
• ¼ tsp hojicha powder sifted

Other Ingredients

• Condensed milk

Instructions

 

To make Milk Tea Jelly:

• In a small saucepan, add milk and sugar. On medium-low heat, stir until sugar is melted.
• Add the black tea teabags into the saucepan. Stir occasionally. Let it steep until steam begins to rise from the milk. Do not boil the milk.
• Remove the saucepan from heat. Set aside with the lid on for another 15 minutes. If you want the jelly with a lighter tea flavor, you can shorten the time.
• In a small bowl, add cold water and gelatin powder. Place the bowl in a bowl of hot water and stir until the gelatin powder is dissolved. The mixture should be clear.
• Prepare the container that you want to place your jelly. Remove the tea bags from the milk, and pour the milk tea through a sieve to the container.
• Add the gelatin mixture into the milk tea. Stir immediately until combined.
• Place in the fridge overnight. Ready to Serve.

To make Coffee Jelly:

• Pour the brewed coffee through a sieve into another container.
• Prepare the gelatin powder (see step 4 above).
• Add the gelatin mixture into the milk tea. Stir immediately until combined.
• Place in the fridge overnight. Ready to Serve.

To make Hojicha Dango:

• Combine the flour sugar. Add soft tofu. Knead into a dough.
• Add the sifted hojicha powder into the dough. Continue to knead until all powder is combined with the dough.
• Separate the dough into balls of 8g each. Roll them into balls.
• Boil water. When the water is boiled, gently put the balls into the water. Cook for 2-3 minutes or when the balls float.
• Place them into an ice water bath immediately.

To Assemble:

• Be creative and layer them however you want.
• Serve with condensed milk.

Keyword Coffee, Hojicha, Milk Tea

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