Vegetarian Matcha Jelly

Name: How to cook Vegetarian Matcha Jelly - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 to 4 Servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Vegetarian Matcha Jelly

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.

Ingredient

Food ration :

3 to 4 Servings

4 tablespoons

Caster Sugar

2 teaspoons

Matcha Powder

1 sachet (8 g)

Queen’s ‘Jel-It-In’ Vegetarian Gelling Powder *OR 4g (1 & 1/4 teaspoons) Agar Agar Powder

450 ml

Hot Water

Cooking instructions

* Step 1

Place Caster Sugar, Matcha Powder and Gelling Powder (OR Agar Agar) in a saucepan, and mix to combine. This will prevent the Matcha Powder and Gelling Powder (OR Agar Agar) from getting lumpy.

* Step 2

Add Hot Water and mix well. *Note: I have tried to make jelly with 400ml and also with 500ml, and I liked the texture of the jelly made with 450ml the best. However, it doesn’t really matter. Less water makes firmer jelly and more water makes softer jelly, only slightly.

* Step 3

Heat over medium heat and bring to the boil, stirring well. Once it started boiling, remove from the heat.

* Step 4

Cool slightly and pour the jelly mixture into the serving glasses. Skim off any surface bubbles if you wish. *Note: This jelly sets at room temperature. DO NOT leave the mixture in the saucepan for too long.

* Step 5

*Note: It is your choice to pour the jelly mixture into a container to set. You can spoon the set jelly to serving glasses or dessert bowls. Today I cut the set jelly into cubes.

* Step 6

When cool enough, place the glasses (OR container) in the fridge and leave to set completely. Enjoy with Cream, Vanilla Ice Cream, Milk, Sweet Azuki Paste, etc.