On a hot summer day, having a dessert that is chewy, fragrant, smooth, and refreshing is amazing. To experience that flavor, let’s cook with TasteVN and try out 3 traditional yogurt jelly recipes: traditional, matcha, and basil seeds!
1. Traditional Yogurt Jelly
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Preparation
5 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Traditional Yogurt Jelly Serves 3
Agar powder 10 gr Sweetened fresh milk 2 packs (or unsweetened) Condensed milk 150 ml Yogurt 4 cups Cocoa powder 10 gr
Ingredient Image
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How to Make Traditional Yogurt Jelly
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Mix the yogurt agar mixture
Put 10gr of agar powder, 2 packs of sweetened fresh milk into a pot and stir well to dissolve the agar powder. Then, add 150ml of condensed milk and 4 cups of yogurt into the pot and stir well to combine all the ingredients.
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Pour into molds and set
Place the pot containing the yogurt jelly mixture on the stove, turn the heat to medium, and stir continuously until the mixture in the pot boils and thickens, then turn off the heat and pour everything into the molds.
Wait for the yogurt jelly in the molds to cool completely, then place it in the refrigerator for 2 – 3 hours for the jelly to set.
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Completion
You take the yogurt jelly out of the mold, use a knife to cut it into bite-sized pieces and place it on a plate. Then, sprinkle cocoa on top. Thus, the yogurt jelly is complete.
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Final Product
Traditional yogurt jelly has a certain softness and chewiness. When eaten, you will feel the creamy taste from fresh milk, the sweetness of condensed milk, and the aroma of cocoa and yogurt.
All of these blend together to create an irresistible taste. This will be a refreshing dessert, sticky and sweet, for this hot summer day.
2. Matcha Yogurt Jelly
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Preparation
30 minutes
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Difficulty
Easy
Ingredients for Matcha Yogurt Jelly For 2 people
Agar powder 1 teaspoon Matcha powder 1 teaspoon Yogurt 200 ml (2 cups – commercially available) Sugar 3.5 tablespoons
Distinguishing matcha powder from green tea powder
- Matcha powder is a fine powder made from 100% young buds of the green tea plant, while green tea powder is made from 70% young tea leaves and 30% tea buds. Therefore, matcha powder has higher nutritional value and is much more expensive than green tea powder.
- Matcha powder has a bright green color and a sweet aftertaste with a bitter note, completely dissolving in water, unlike green tea powder which has a dark green color, may have a slight yellow tint, and has astringent bitter taste, not fully dissolving in water.
- You can buy matcha powder at reputable baking ingredient stores, large supermarkets, or on e-commerce websites.
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How to make Matcha yogurt jelly
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Cook the matcha jelly mixture
In a small bowl, add 3.5 tablespoons of sugar, 1 teaspoon of gelatin powder, and 1 teaspoon of matcha powder, then mix well.
Put a pot on the stove, add 200ml of water, and bring to a boil. When the water boils, add the mixture from above and stir well until the mixture in the pot comes to a boil again, then turn off the heat and let it cool.
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Pour into molds and chill
Slowly pour the mixture of yogurt and matcha jelly into small molds and place them in the refrigerator for 1 – 2 hours for the yogurt jelly to set.
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Final product
The finished matcha yogurt jelly has a beautiful green color and a light characteristic aroma of matcha.
When you take a bite, you’ll feel that this yogurt jelly has a moderate sweetness mixed with the slight sourness of yogurt. The refreshing taste spreads all over as soon as you take the first bite. Try it out and experience it right away!
3. Yogurt jelly with basil seeds
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Yogurt jelly with basil seeds Serves 3
Gelatin powder 6 gr Sweetened yogurt 100 gr (1 cup) Basil seeds 15 gr Condensed milk 30 gr Sugar 50 gr Water 500 ml
Ingredient image
How to make Yogurt jelly with basil seeds
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Soak basil seeds
First, put 15gr of basil seeds into a bowl with 100ml of water, stir well, then soak for 15 minutes until the basil seeds are soft and expanded.
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Cooking the mixture of chia seed jelly
Next, add to the pot 200ml of water, 3gr of jelly powder and stir well.
Place the jelly pot on the stove and stir well until it boils, then add 100gr of sugar and continue to stir until the sugar dissolves.
Finally, add the soaked chia seeds into the pot, stir well for another 1 – 2 minutes, then turn off the heat. Gradually pour the mixture into 1/2 of the mold and let it cool to set.
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Cooking the yogurt jelly mixture
Add to a new pot 200ml of water, 3gr of jelly powder and stir well. Next, place the pot on the stove, stir well until the mixture boils.
When the mixture boils, add 30gr of condensed milk and continue to stir for another 1 – 2 minutes until the mixture boils again.
Allow the jelly pot to cool slightly, then add 1 container of yogurt and stir well for 1 – 2 minutes to blend them together.
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Completion
Use a fork or toothpick to lightly prick the surface of the basil seed jelly, then add the yogurt jelly on top.
Finally, place the jelly in the refrigerator for about 2 hours before serving.
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Final Product
The yogurt jelly with basil seeds has a chewy, slightly crunchy texture, with a sweet flavor from the basil seed jelly layer mingling with the tangy and creamy yogurt jelly layer underneath, making it extremely delicious and healthy.
What is agar powder?
- Agar powder is made from natural ingredients such as seaweed, apples,…each type of agar can be made from various different products but usually originates from natural plant sources.
- Agar powder is used to make jelly dishes, thanks to its adhesive properties that create a unique texture that is firm yet soft and chewy.
- There are 2 types of agar powder: Soft agar powder (carrageenan or jelly) and hard agar powder (Agar).
The difference between soft agar and hard agar
- Soft agar powder is usually used to cook with various fruit juices to create a beautiful translucent white color. Hard agar powder is typically mixed with coffee, pandan leaves, or chocolate to add another color to the final product.
- Hard agar powder will create a dense, slightly firm texture for the final product. In contrast, soft agar powder will result in a softer, more wobbly final product compared to hard agar powder.
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So TasteVN has introduced you to 3 ways to make jelly yogurt that are sweet, soft, and chewy, extremely delicious. Try it right away, and I wish you success in making it!
