Milk Tea & Coffee Jelly Cup
Equipment
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 prepare Milk Tea Jelly:
- In a small saucepan, add milk and sugar. Heat over medium-low, stirring until the sugar dissolves.
- Add black tea teabags to the saucepan, stirring occasionally. Allow the tea to steep until steam rises from the milk, but avoid boiling.
- Remove the saucepan from the heat, cover with a lid, and let it steep for an additional 15 minutes. For a lighter tea flavor, shorten the steeping time.
- In a small bowl, mix cold water and gelatin powder. Place the bowl in a larger bowl filled with hot water and stir until the gelatin dissolves completely. The mixture should be clear.
- Prepare the container for your jelly. Remove the tea bags from the milk and pour the milk tea through a sieve into the container.
- Add the gelatin mixture to the milk tea, stirring immediately until well combined.
- Refrigerate overnight until set. Ready to serve.
To prepare Coffee Jelly:
- Strain the brewed coffee through a sieve into a container.
- Prepare the gelatin mixture as described in step 4 of the Milk Tea Jelly instructions.
- Add the gelatin mixture to the coffee, stirring immediately until combined.
- Refrigerate overnight until set. Ready to serve.
To prepare Hojicha Dango:
- In a bowl, combine flour and sugar. Add soft tofu and knead into a dough.
- Sift hojicha powder into the dough and continue kneading until the powder is fully incorporated.
- Divide the dough into 8g portions and roll each into a ball.
- Boil water in a pot. Once boiling, gently drop the balls into the water and cook for 2-3 minutes, or until the balls float.
- Immediately transfer the dango to an ice water bath to cool.
To Assemble:
- Be creative and layer the milk tea jelly, coffee jelly, and hojicha dango as desired. Serve with a drizzle of condensed milk. Enjoy!
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