Corn Starch Milk Jelly

I have shred some recipes for Matcha Jelly Desserts on this website, but this is certainly the easiest one. It is Vegan friendly as you use Corn Starch as a gelling agent. It is delicious as it is, but you may wish to enjoy it with whipped Cream, Matcha Syrup, Condensed Milk, Sweet Azuki Paste, OR etc. Today I mixed whipped Cream with Sweet Chestnut Paste, and I added a little bit of Rum to it. This can be the dessert for your special dinner. It is that good!

Corn Starch is easily available from any stores, and I suppose many people have it in their pantry. Corn Starch Jelly is absolutely easy to make. Based on my ‘Corn Starch Milk Jelly’, today I made this jelly using Espresso Coffee and Milk, and added some Dark Chocolate. I just cooked everything in a saucepan until the mixture is thick and gooey. You have never made jelly with Corn Starch? You should try once.

‘Corn Starch Milk Jelly’ is very easy to make. You can add a flavour to the Milk, such as Coffee, Matcha, Cocoa, OR Fruit. If you want to add Fruit, there are some methods. Pureed Fruit, Fruit Sauce OR Fruit Jam can be mixed with the Milk. Today I made ‘Microwave Blueberry Sauce’, and used the sauce to mix with the Milk and Berries for the topping.

Today I made ‘Corn Starch Milk Jelly’ using Soy Milk and served with Muscovado Syrup, which is called ‘Kuromitsu’ (黒みつ) in Japanese. If you like ‘Kinako’, finely ground Roasted Soy Beans, it is a lovely addition. You can set the jelly in serving glasses OR jelly moulds. Today I set it in a container and scooped out the set jelly to serving bowls. You might be interested in Agar Soy Milk Jelly.

Custard Powder is a mixture of Starch, Sugar, Colours and Flavours. You mix Custard Powder and some Sugar with Milk in a saucepan, and heat it. That is the easiest way to make custard and it’s Egg-free. It can be Vegan if you use plant-based Milk. Custard Powder is basically Corn Starch. I made this Jelly based on my ‘Corn Starch Milk Jelly’ recipe. It worked perfectly.

The vegetarian Milk Jelly can be easily made with Corn Starch, but Agar Agar Powder is also a great option. I used Golden Cup Agar Agar Powder and it is available from most Asian grocery stores. Today I used Soy Milk, so this jelly is actually Vegan. Enjoy the Milk Jelly with your favourite fruit, sauce OR syrup. I added Strawberry Sauce in the photo above.

When I first made Yoghurt Agar Jelly, I thought the firm texture of Agar Agar was not suitable for Yoghurt flavour. However, as Agar Agar is a popular vegetarian gelling agent to make gelatinous dessert, I tried to improve the texture. I reduced the amount of Agar Agar, but the jelly was still too firm. I increased other ingredients, and I was not sure if the jelly would set, but the jelly set well, firmer than I expected. Now I can share the recipe with you.

This is a very low-in-calorie dessert. If you use plant based Milk, it can be Vegan. I always use Golden Cup Agar Agar Powder, and it is available from most Asian grocery stores. Agar Jelly has unique crisp texture, that is different from Gelatine Jelly. For this dessert, you need to choose sweet and smooth variety Pumpkin. I used Kent Pumpkin.

Guess what happens when you add Gelatine Powder to Hot Chocolate and make it into Jelly. I have tried it today and I was amazed. As the Hot Chocolate cooled down, the Chocolate Milk separated into layers. When it was set, there were two different coloured layers of Chocolate Milk Jelly, and another layer was on top. It was soft Chocolate Ganache. This is how I made this accidental delicious dessert.

The jellies made with Agar Agar powder (OR Japanese Kanten) have unique crispy texture. I usually make Milk Agar Jelly with regular Milk and Condensed Milk. The other day I used Coconut milk, and the result was fantastic. I am now writing down how I made it. You can add some Fruit to it. See the photos below. The jelly can be set in serving glasses OR jelly moulds. It can be set in a large jelly mould OR a container, and cut into serving sizes.

A few days ago, I was given a lot of home-grown organic Lemons, and I have been making Lemon desserts. Today I made a simple jelly. When I make jelly using fresh Lemon Juice, I always use Golden Cup Agar Agar Powder to set the jelly. Most Asian grocery stores sell it. This vegetarian dessert is very refreshing. I like it quite sour, but it’s up to your preference. It’s very easy to make, and you only need Agar Agar Powder, Water, Lemon Juice and Sugar.

’Kanten’ is a Japanese gelling agent that is used for setting liquid to make gelatinous dessert. Similar to Agar Agar, ‘Kanten’ is made from sea plants and it contains almost no calories as it is 80% dietary fibre. You can make very low-calorie jelly by mixing ‘Kanten’ with Vegetable & Fruit Juice such as V8 Juice.This jelly can be nutritious and a good source of dietary fibre. I have found that this jelly is helpful when I try to lose weight, because I can eat it without worrying about calories. When I eat it before dinner time, I feel full and satisfied with a smaller amount of dinner. And its dietary fibre prevents constipation.‘Kanten’ Powder is available from Japanese grocery stores, but it might be hard to find for you. You can use Agar Agar. ‘Golden Cup’ brand Agar Agar Powder is available from most Asian grocery stores, and I believe it is almost same as ‘Kanten’.

This Fruit Salad Jelly is usually made with Kanten and it is very popular in Japan. My mother used to set it in cups for individual serves. Today I used my old Tupperware Jelly Mould that I bought decades ago and I am still using. It was a good investment. Kanten is hard to find where I live, and I used Golden Cup Agar Agar Powder that is available from most Asian grocery stores. I think this Agar Agar and Japan’s Kanten are same thing.If you use Gelatine OR other Vegetarian Gelling Powder, you need to be very careful with the amount to use and also the selection of the Fruit, because the jelly might not set properly OR collapse when flipped.

I have tried to make ‘Tapioca Pudding’ several times. I followed the instruction printed on the package of Tapioca Pearls. Every time I slightly burned the bottom of the saucepan. Then I decided to reduce the amount of Tapioca Pearls for the recipe, and I added Gelatine to help setting.

On a hot summer day, cold dessert would be nice. Jelly is always a good option. If you stock Gelatine Powder in your pantry, Jelly is easy to make. The standard ratio of Gelatine Powder & Liquid is 2g : 100ml. I make Milk Jelly based on this ratio.

I used to make Kanten jelly often, but Kanten is not easy to find. These days I often use Queen’s ‘Jel-It-In Vegetarian Gelling Powder that is Agar. It doesn’t have an unpleasant smell like Gelatine and it sets clean and clear jelly. I like its texture better than Kanten’s.

It is my daughter who introduced me the delicious drink ‘Lychee Tea’. Today I made it into a jelly dessert. ‘Lychee Tea’ is a sweet drink, but I added extra Sugar for this dessert. This jelly looks slightly milky. The milkiness in tea-based jelly tends to happen due to the reaction between Tea’s tannins and Gelatine’s protein. It seems there are methods to make clear tea jelly, but I don’t mind the colour in this dessert. Regular Black Tea can be used instead of Jasmine Tea.

I am a big fan of Jelly Desserts and I often make them. The standard ratio of Gelatine Powder & Liquid is 2g (1/2 teaspoon) : 100ml. I make Jelly based on this ratio. This is my basic Yoghurt Mousse Jelly, which has fairly firm texture if you use Greek Yoghurt. You can add some fruit juice, purée or fruit sauce to this mixture to make fruit flavoured Yoghurt Jelly. Please alter the mount of Sugar accordingly.

To make this soup, I simply added Prawns and Potato to a basic corn soup. I used frozen shelled Prawns because it is the easiest for me to find. You can use other seafood such as White Fish OR Scallops. This thick soup is absolutely easy to make, and it is gluten free as it is thickened with a can of Cream Corn (pureed Corn) and Corn Starch.

This is the very basic Yoghurt Jelly. Based on this recipe, I made Yoghurt Mousse, Orange Yoghurt Mousse, Blueberry Yoghurt Jelly, and other Yoghurt desserts. I haven’t shared this very basic recipe. So, here it is. By replacing some of the Milk in this recipe with Fruit Juice, whipped Cream OR whipped Egg White, and also adding some Fruit to the mixture, you can create a variety of Yoghurt desserts.

To make Vegetarian jelly desserts, ‘Agar Agar’ OR ‘Kanten’ are commonly used. However, 'Agar Agar' and 'Kanten' are not widely available where I live. I use Queen’s ‘Jel-It-In’ Vegetarian Gelling Powder and I am a big fan of the product. It doesn’t have unpleasant smell like Gelatine and it is so easy to use. This is how I make Matcha Jelly.

Kanten (Agar Agar) is a gelling agent which is very low in calories and it won’t melt when warm. It is made from seaweeds and almost calorie-free. It is very useful if you want to make a jelly using Pineapple and Kiwi Fruit or Mango, as these fruits break down the protein found in gelatine, preventing the jelly from setting. This doesn’t happen to Kanten jelly because Kanten is mostly fibre not protein.

This cake is basically Yoghurt & Milk Jelly. I set it in a cake tin on the Sweet Biscuit Base just like Cheesecake. I didn’t use Cream because I wanted to make this cake very light and low in calories. I recommend to enjoy it with fresh fruit or not-so-sweet berry sauce. Today I enjoyed it with Blueberry Sauce that is easy to make. You may prefer ‘No-Bake Yoghurt Cheesecake’ that is made with Cream Cheese and Thickened Cream, not so low-calorie but yummy for sure.

I believe the best Vegetarian option to set the jelly desserts is Agar Agar, that has superior texture than Kanten. However, Agar Agar and Kanten are not widely available where I live. I use Queen’s ‘Jel-It-In’ Vegetarian Gelling Powder and I am a big fan of the product. This is how I make my favourite Vegetarian Coffee Jelly using the Vegetarian Gelling Powder.

There is a dessert called ‘Annin Tofu’ that is a soft jelly made of Apricot Kernel Milk, Agar and Sugar. It is impossible to find Apricot Kernel Milk where I live, but it tastes similar to Almond Milk. You know that Almond Milk is very popular these days and it is available from any supermarkets. Here is an Asian dessert for you to try.

I recently discovered a product called Queen’s ‘Jel-it-in Vegetarian Gelling Powder’ at a Woolworths store. It’s an Agar-base gelling powder and it is easy to use. Sometimes I prefer to use Agar or Kanten rather than Gelatine. For this orange juice jelly, definitely Agar is the best option. And Queen’s ‘Jel-it-in’ dissolves very well. I will be using this product for rest of my life.

I used to use Gelatine Powder to make this jelly, but lately I prefer Agar Agar Powder. The texture of Gelatine is more suitable for some types of jellies, but Agar Agar is good for this jelly. Agar Agar Powder is so easy to use and it doesn’t have unpleasant smell like Gelatine. It is made from sea plants. So, this is a vegan version of Jasmine Tea & Lychee Jelly.

It was my husband who told me about Creamy Tapioca Pudding that many Australians love. I have tried to make it several times following the instruction printed on the package of Tapioca Pearls, and I always burned the bottom of the saucepan. I ended up creating my own Tapioca Milk Jelly. This is Matcha version of the rubbery jelly.

I had a bottle of Sparkling Wine that had been lying on a wine rack for more than 12 months. We didn’t open it because we knew it was too sweet for us, and I couldn’t throw it away. Today I made it into a jelly. It was Prosecco blended with Blood Orange, so I added Orange to it. The jelly was not bad at all. If you have wine that is too sweet for you, it can be transformed into such a jelly dessert.

Since I made Fruit Salad Jelly (Vegetarian), I have been making all sort of Agar (OR Kanten) Jellies, often with fresh Fruit. And this Mango Jelly is my favourite so far. You can set this Mango Agar Jelly in serving glasses OR jelly moulds. Today I used 16cm round cake tin. You can use a plastic container OR whatever you have.