Wednesday, 11 January 2012

Matcha Week Day 3 - Matcha Jelly

Matcha is often made into a milk/ custard based pudding, something like creme caramel. At first I wanted to make a matcha tofu pudding for today's recipe, but it's probably already hard for many of you to accept matcha, let alone tofu!

This jelly is surprisingly good. I originally planned to serve it with condensed milk, but the condensed milk was too overpowering. The jelly on it's own is clean, refreshing and delicately sweet. I have yet to find a way to filter away the tea residue though, perhaps a muslin square, or an oil filter will do the trick. 

(Serves 2)

200ml Cold Water
1/4tsp Matcha Powder
2Tbsp Sugar
2 Gelatine Leaves (depending on the quality of the leaves), soaked in cold water for 5 minutes


1. Add the matcha, sugar and water in a small pot, heat on low to medium fire and whisk (silicon whisk are great when you are using a non-stick pot) until the matcha and sugar has dissolved into the water. Bring it to boil, and remove the pot from fire.

2. Squeeze out excess water from the gelatine leaves, and quickly whisk it into the tea until it has completely dissolved.

3. Sieve the jelly into a pouring jug, and rinse the moulds with cold water.

4. Slowly pour the jelly into the moulds. Let them cool down before covering them with cling film and leave to set in the fridge.

If you know a great way of removing jellies from their mould (apart from making them into extra hard jellies) please let me know!