Tapioca Matcha Milk Jelly

Name: How to cook Tapioca Matcha Milk Jelly - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Tapioca Matcha Milk 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.

Ingredient

Food ration :

4 servings

1/4 cup

Small Tapioca Pearls *I used McKenzie’s Seed Tapioca (Sago)

2 cups

Milk

4 tablespoons

Caster Sugar

1 tablespoon

Matcha Powder

1 teaspoon

Gelatine Powder

1 tablespoon

Water

1/2 teaspoon

Vanilla Extract *optional

Cooking instructions

* Step 1

Sprinkle Gelatine Powder into 1 tablespoon Water in a small bowl and soak for 5-10 minutes.

* Step 2

Place Milk and Sugar in a saucepan, sift in Matcha Powder, and mix well. Heat over medium heat, stirring occasionally, and bring to the boil.

* Step 3

Rinse Tapioca Pearls and add to the saucepan and bring back to the boil. Then reduce heat to very low and simmer, stirring continuously, for 10 to 15 minutes or until Tapioca Pearls are soft and transparent.

* Step 4

Remove from the heat, add soaked Gelatine, and gently stir until Gelatine dissolves. Add Vanilla Extract if you like.

* Step 5

When cooled to the room temperature, pour the mixture into jelly moulds or serving glasses. Place in the fridge and leave to set completely. *Note: If you mould the jelly, I recommend to line with plastic food wrap or wet the moulds with water.