Milk Tea & Coffee Jelly Cup (奶茶咖啡凍)

Milk Tea and Coffee Jelly Cup - pigoutyvr

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, or also known as yuenyeung (鴛鴦) 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.

Milk Tea and Coffee Jelly Cup - pigoutyvr
My type of dessert

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 and Coffee Jelly Cup - pigoutyvr
My first attempt on this dessert cup
Milk Tea and Coffee Jelly Cup - pigoutyvr

Milk Tea & Coffee Jelly Cup (奶茶咖啡凍)

Prep Time 15 mins
Course Dessert
Servings 2 people


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


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

MAKING THIS RECIPE? Share it with us on Instagram and tag @pigoutyvr so we can see what you are baking in your kitchen!

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  1. That was Jiggly. The hojicha dango with the faces are adorable.

    1. Thank you so much! I really enjoy the jiggly and chewy combo here!

  2. This is nice 🙂

    1. Thank you so much ❤️

  3. […] with the toppings, or enjoy the Matcha Soy Pudding on its own. I added azuki (red bean) paste and Japanese dango as toppings. You can buy premade azuki paste in any local supermarket. You can check out my […]

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