[RECIPE] Milk Tea & Coffee Jelly Cup (奶茶咖啡凍)

It is getting warmer in Vancouver, and we all need treats that are lighter and cooler. So I decided to turn one of popular HK drink into jelly – Milk Tea + Coffee Jelly, 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 perfect proportion of liquid and gelatin powder.

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.

My first attempt on this dessert cup

Milk Tea & Coffee Jelly

  • Servings: 2 people
  • Difficulty: easy
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    Milk Tea Jelly
  • 170g Milk
  • 2 Black Tea Teabags
  • 1/2 tsp Sugar
  • 1 tbsp Cold Water
  • 1/2 tsp sugar-free Gelatin Powder
  • Coffee Jelly
  • 165g Brewed Coffee
  • 1/2 tsp sugar-free Gelatin Powder
  • Hojicha Dango (for 5-6 balls)
  • 24g Glutinous Rice Flour
  • 28g Soft Tofu
  • 1/4 tsp Sugar
  • 1/4 tsp Hojicha Powder, sifted


    To Make Milk Tea Jelly:
  1. In a small saucepan, add milk and sugar. On a medium-low heat, stir until sugar is melted.
  2. Add the black tea tea bags into the saucepan. Stir occasionally. Let it steep until steam begins to rise from the milk. Do not boil the milk.
  3. Remove the saucepan from heat. Set aside with lid on for another 15 minutes. If you want the jelly with a lighter tea flavor, you can shorten the time.
  4. 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 dissolve. The mixture should be clear.
  5. 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.
  6. Add the gelatin mixture into the milk tea. Stir immediately until combined.
  7. Place in the fridge overnight. Ready to Serve.
  8. To Make Coffee Jelly:
  9. Pour the brewed coffee through a sieve to another container.
  10. Prepare the gelatin powder (see step 4).
  11. Add the gelatin mixture into the milk tea. Stir immediately until combined.
  12. Place in the fridge overnight. Ready to Serve.
  13. To Make Hojicha Dango:
  14. Combine the flour sugar. Add soft tofu. Knead into a dough.
  15. Add the sifted hojicha powder into the dough. Continue to knead until all powder is combined to the dough.
  16. Separate the dough into balls of 8g each. Roll them into balls.
  17. Boil water. When the water is boiled, gently put the balls into the water. Cook for 2-3 minutes or when the balls float.
  18. Place them into ice water bath immediately.
  19. To Assemble:
  20. Be creative and layer them however you want.
  21. Serve with condensed Milk.

MAKING THIS RECIPE? Share it with us on Instagram using #sumhomecafe so we can see what you are baking in your kitchen!

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