Matcha Jelly

Name: Matcha Jelly
Yield: 2 servings
Cuisine: British
Ingredients: 2 teaspoons Gelatine Powder; 2 tablespoons Water; 2 teaspoons Matcha Powder; 400 ml Boiling Water; 2 tablespoons Sugar

Hiroko Liston @hirokoliston

Melbourne, Australia

Here is a warning to all Matcha lovers. This ‘Matcha Jelly’ is quite addictive and your matcha consumption might increase significantly. That’s happened to me. The jelly is sweetened but I really recommend to enjoy it with White Chocolate Sauce, which is easy to make (*see below for the recipe), OR Condensed Milk or Vanilla Ice-cream are also nice.

Hiroko Liston @hirokoliston

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Ingredients

2 servings

2 teaspoonsGelatine Powder
2 tablespoonsWater
2 teaspoonsMatcha Powder
400 mlBoiling Water
2 tablespoonsSugar

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Steps

1

Tips: The basic ratio of Gelatine Powder to liquid is 2g to 100ml. Most common Gelatine Powder weighs 4g per teaspoonful. So, for 1 tea-cup of Matcha Tea (200ml), you need 1 teaspoon of Gelatine.
2

Sprinkle Gelatine Powder evenly over 2 tablespoons of Water in a small bowl. Allow to sit for 5-10 minutes.
3

Place Matcha Powder in a bowl, add Boiling Water, and stir to dissolve well. Add the Gelatine and mix well. Add Sugar to sweetened it. I added 1 tablespoon per serve, but you may wish to add more.
4

Dip the bowl in cold water and cool the jelly mixture.
5

Stir the jelly mixture well and pour it into serving glasses OR a container. Skim off any surface bubbles if you wish. Place in the fridge and leave to set. *Important: You need to stir occasionally while the jelly is thickening to make Matcha Powder set evenly.
6

Serve with White Chocolate Sauce, Condensed Milk OR Vanilla Ice-cream.
7

White Chocolate Sauce: Place roughly same amount of White Chocolate & Cream in a heat-proof bowl and heat in the Microwave until White Chocolate melts. Then Mix well. I whipped the mixture for the above photo.