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A prepared Jiggly Cat Pudding Recipe showing the 3:1 milk and heavy cream base infused with real vanilla bean specks.

Jiggly Cat Pudding

Rebecca Blumer
Capture the viral cafe magic at home with this Jiggly Cat Pudding. Featuring a silky milk tea base and a perfect wobble, it is a playful, velvety dessert that is surprisingly simple to make.
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Prep Time 10 minutes
Cook Time 7 minutes
Chilling and Steeping time 4 hours 15 minutes
Total Time 4 hours 32 minutes
Course Dessert
Cuisine Asian, Korean
Servings 2 servings
Calories 218 kcal

Equipment

  • Cat silicone mold
  • Fine mesh strainer
  • Small saucepan

Ingredients
 

  • 5 g Gelatin powder
  • 60 ml Water
  • 360 ml Milk
  • 50 g Granulated sugar
  • 1 g Salt
  • 2 Black tea or Earl Grey tea bags
  • 6 Black sesame seeds

Instructions
 

Bloom the Gelatin

  • Place the 5g Gelatin powder and 60ml Water in a small bowl, or use cold milk if you want the richer twist. Let it stand for 5 to 10 minutes so the granules fully hydrate, which is the key to avoiding a grainy finish later.
  • You will know it is ready when the mixture looks thickened and sponge-like rather than loose and watery. This quiet little waiting step makes a huge difference in how smooth the final pudding feels on the tongue.

Infuse the Milk Tea Base

  • Add the 360ml Milk, 50g Granulated sugar, 1g Salt, and 2 Black tea or Earl Grey tea bags to a small saucepan over medium heat. Warm the mixture for 5 minutes until it is steaming, about 70°C, but do not let it boil.
  • Once steam rises and the sugar has dissolved, lower the heat and let the tea steep for 10 minutes. The kitchen should smell softly floral and creamy, and the milk will take on a gentle beige tint.

Dissolve and Strain

  • Lift out the tea bags, then add the bloomed gelatin to the warm milk tea. Stir gently and keep it over low heat for 2 minutes, just long enough for the gelatin to melt in completely without any visible specks.
  • Pour the mixture through a fine-mesh strainer into your silicone mold, filling it until it sits about 1cm from the top. This extra straining step is what gives the pudding that silky, polished finish instead of little clumps.

Chill and Decorate

  • Transfer the filled mold to the fridge and chill it uncovered for at least 4 hours, or overnight if you want complete peace of mind. Once fully set, gently unmold onto plates and place the 6 black sesame seeds for the face.

Notes

Gelatin Blooming: Always bloom your gelatin in cold liquid for 5 to 10 minutes to avoid a grainy texture. For a richer flavor, swap the water for cold milk.
Temperature Control: Never let the milk boil once the gelatin is added. Keep the heat low and gentle to preserve the setting power.
Unmolding Safely: Use a soft silicone mold. Loosen the edges first, then carefully peel the mold away instead of pushing from the bottom to protect the delicate ears and tail.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 218kcalCarbohydrates: 34gProtein: 8gFat: 6gSaturated Fat: 4gCholesterol: 18mgSodium: 220mgPotassium: 250mgSugar: 33gVitamin A: 100IUCalcium: 200mgIron: 0.1mg
Keyword Cat jelly, Jiggly Cat Pudding Recipe, Milk tea dessert
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