Matcha Milk Jelly

Matcha Milk Jelly

Reverse style: Sweet milk jelly cubes submerged in unsweetened cold matcha. 

4 Servings

Ingredients

Milk Jelly:

  • Milk: 150g
  • Agar: 2.5g
  • Sugar: 10g
  • Water: 50ml

Cold Matcha:

  • Loop Matcha Tokyo Matcha: 2g
  • Sugar 10g
  • Water 10ml
  • Boiled Water: 60ml
  • Ice: 80g

How to Make

  1. Warm Milk: Heat milk in a saucepan (do not boil).
  2. Set Agar: In a separate pot, mix agar and sugar. Add water and dissolve. Bring to a boil over medium heat.
  3. Combine: Add the warm milk to the agar mixture. Stir well.
  4. Chill: Pour into a tray. Let cool, then refrigerate until solidified.
  5. Make Matcha Sauce: Sift matcha and sugar into a bowl. Add water and mix to a paste. Add boiled water and whisk. Add ice to chill immediately.
  6. Serve: Pour the chilled matcha sauce into glasses. Crumble the milk jelly and place it into the matcha.

 

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