Description
Jiggly milk tea jelly ghosts set in molds with black sesame faces. A fun, easy, no-bake Halloween dessert with a cozy honey ginger flavor.
Ingredients
Units
Scale
- 5g gelatin powder
- 1/4 cup water
- 1 1/2 cups whole milk
- 1/4 cup granulated sugar
- 1/4 tsp sea salt
- 1 Assi Honey Ginger Tea packet
- 48 black sesame seeds
Equipment
Instructions
- Bloom the gelatin. Combine the gelatin powder and water in a small bowl and leave it 5 to 10 minutes to thicken.
- Warm the milk. In a medium pot, combine the milk, sugar, salt, and Assi Honey Ginger Tea packet over medium heat. Heat until steaming (4 to 5 minutes), turn to low for 3 minutes, then stir in the bloomed gelatin for 2 minutes until dissolved.
- Strain and pour. Strain the mixture through a fine mesh sieve into a spouted measuring cup, then fill the ghost molds.
- Chill. Refrigerate uncovered at least 4 hours or overnight until fully set.
- Unmold and decorate. Unmold onto plates and arrange black sesame seeds into eyes and mouths with culinary tweezers.
Notes
- Dip the mold bottom in warm water for a few seconds to release the ghosts cleanly.
- Do not boil the milk, which can weaken the gelatin; heat just until it steams.
- Make them a day ahead and keep them in the molds until serving.
- No Assi tea? Use chai or black tea latte powder, or matcha, for the milk tea flavor.
- For dairy-free ghosts, oat milk sets up the best of the plant milks.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 ghost
- Calories: 30 kcal
- Sugar: 4 g
- Sodium: 60 mg
- Fat: 1 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 3 mg