Matcha Jelly with Coconut Milk

Matcha Jelly with Coconut Milk

A visually striking two-tone dessert. 

4 Servings

Ingredients

Matcha Layer:

  • Loop Matcha Tokyo Matcha: 2g
  • Boiled Water: 150ml
  • Agar: 2.5g
  • Sugar: 10g
  • Water: 50m

Coconut Layer:

  • Coconut Milk Powder: 10g
  • Boiled Water: 160ml
  • Sugar: 10g
  • Milk: 100g

 

How to Make

  1. Sift matcha into a bowl, add boiled water, and whisk well.
  2. In a saucepan, mix agar and sugar. Add water and dissolve. 
  3. Bring to a boil over medium heat while stirring.  Add the matcha base to the saucepan, stir well.
  4. Chill: Pour into a tray. Let cool, then refrigerate until solidified.
  5. Make Coconut Milk: Dissolve coconut powder and sugar in boiling water. Let it cool, then stir in the milk.
  6. Serve: Crumble the solid Matcha Jelly into glasses. Pour the sweet coconut milk over the jelly.

 

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