If you like matcha, you will love this matcha latte jelly! It’s the perfect dessert for summer and it’s ridiculously easy to make. Takes 10 minutes to make and then you just wait until it’s chilled in the refrigerator.
I started drinking matcha 3 years ago. It’s one of those things where once you start, you are hooked. You can check out this post I wrote “Everything you need to know about matcha” to learn more about this super tea and how to make the perfect cup of matcha hot or iced.
For this matcha latte jelly recipe, I used agar-agar instead of gelatin (also known as kanten in Japanese). I chose agar-agar because it creates a firmer “bite” to the jelly than gelatin. Also, agar is actually made of seaweed instead of animal skin and bones and it has no calories! But if you have gelatin, just follow the conversation ratio in the recipe.
Matcha Latte Jelly (Yield: 3-4 servings)
Level: (easy to hard)
Prep Time: 10 minutes
Cooling Time: 2 hours
- Measuring cups
- Measuring spoons
- 1 Whisk
- 1 Sift
- 3-4 ramekin or mold
- Small pot
- 2 1/2 teaspoons matcha powder (culinary or ceremony grade)
- 1 teaspoon agar powder (conversion ratio = 1 tablespoon agar flakes, soak in whole milk for 15 minutes before boiling over heat = 2 tablespoons gelatin)
- 3 tablespoon sugar
- 1 1/2 cup whole milk
- 1/3 cup hot water
- Pour hot water over matcha powder and whisk to combine
- Add agar powder*, milk and sugar in a small pot and heat on low medium until it comes to a light boil (about 5 minutes). Make sure to stir it continuously. Once it boils lightly, turn off heat and stir in the matcha mixture.
- Sift mixture and pour into the mold of your choice.
- Chill in the fridge for 2 hours and serve with whipped cream or ice cream.
*If you are using gelatin, you add gelatin after you have removed the pot from the heat.