• Recipe Name: Matcha Jelly
  
  
• Ingredients:
  
  • Granulated sugar 70g
  • Agar 2g
  • Water 450 ml
  • Matcha Powder (here we used Aoarashi by Marukyu Taniguchien) 8g

• Steps:
  1. Prepare ingredients.
  2. Sift Matcha powder and mix with Granulated sugar & Agar.
  3. Add ingredients in step 2 into boiling water and slowly stir while brewing in medium heat for 2 minutes.
  4. Lower heat when white bubbles start to subside. Mix slowly for 1 more minute using a wood spatula until the bubbles are mostly gone.
  5. Prepare ice water.
  6. Pour ingredients in step 4 into a bowl and place it on the ice water to cool. Stir slowly in circular motion. Careful not to make bubbles.
  7. Once the bottom starts to thicken, move to refrigerator and cool for 2 hours.

• Key Point!
  • Make sure the liquid in step 7 will start to thicken before putting into the refrigerator. This will prevent the Matcha Jelly to separate.
  • ALWAYS sift the Matcha powder.
  • Use good Matcha! The Aoarashi works really well. I've previously used some Unkaku as well - which ended up with exceptional taste.

2. Sift Matcha powder and mix with Granulated sugar & Agar.

3. Add ingredients in step 2 into boiling water and slowly stir while brewing in medium heat for 2 minutes.

4. Lower heat when white bubbles start to subside. Mix slowly for 1 more minute using a wood spatula until the bubbles are mostly gone.

5. Prepare ice water.

6. Pour ingredients in step 4 into a bowl and place it on the ice water to cool. Stir slowly in circular motion. Careful not to make bubbles.

7. Once the bottom starts to thicken, move to refrigerator and cool for 2 hours.

Place it in a dish and enjoy!