Milk Tea & Coffee Jelly Cup
Ingredients
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.
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