How to make beautiful, tasty, sweet, and fragrant matcha jelly dessert

How to make Matcha Jelly Dessert

• 1

  Make Matcha Panna Cotta

  First, dissolve 8g of green tea powder in 130ml of boiling water, then let it sit for about 10 minutes for the tea powder sediment to settle. Pour off the clear liquid from the top. Next, let the green tea powder water sit for another 8 minutes to allow the powder to settle for a second time, then pour off the clear liquid from the top to obtain about 50ml of green tea.

  Then, dissolve 10g of gelatin in 50ml of water (at room temperature), stir well, and let it bloom for about 10 minutes.

  Meanwhile, gently heat a mixture of milk consisting of 220ml of unsweetened fresh milk, 250ml of cream, and 80g of sugar. Stir continuously with a spoon, but avoid creating too many bubbles. Add the gelatin and green tea powder, stir until dissolved, and turn off the heat.

  Finally, pour the mixture into a mold and let it cool before placing it in the refrigerator to set for about 2 hours.

  Tip:

  • When using gelatin powder, make sure to stir well so that when added to the cream mixture, it does not clump or create a grainy texture in the Panna Cotta.
  • You can adjust the amount of sugar and add honey for a special sweetness.
  • Only gently bring the Panna Cotta mixture to a boil, around 80 degrees Celsius, to avoid boiling over as this will create bubbles that prevent the Panna Cotta from being smooth.

  See more: How to make creamy, smooth matcha panna cotta.

  

  

  

  
• 2

  Make matcha jelly

  Mix 10g of jelly powder with 600ml of water, let it sit for about 30 – 60 minutes.

  Then, mix 130g of sugar with 10g of soft jelly powder in a bowl. Take another bowl to dissolve 8g of green tea powder with 130ml of boiling water, let it settle for about 10 minutes, and strain to get the clear water on top. Continue to let it settle and strain to obtain 50ml of clear green tea water.

  Boil the pot containing the jelly powder water over medium heat, stir well until boiling, then add the sugar and soft jelly powder mixture. Use a spoon to stir for about 1 minute, then reduce the heat.

  Stir for an additional 3 minutes, then add 50ml of green tea water, stir and turn off the heat.

  Finally, pour the jelly mixture into an empty bottle to shape the matcha jelly by dripping (the jelly water in the bottle) into a bowl of cold water. Alternatively, you can pour it into a mold to cool instead of using a bottle.

  Tip:

  • Each type of jelly powder from different manufacturers will have different water mixing ratios. You can adjust to create jelly with the desired crispiness.
  • You can use one type of jelly powder according to your preference, as this recipe will yield matcha jelly that is both crispy and chewy.

  

  

  

  
• 3

  Make coffee jelly

  Dissolve 16g of milk coffee powder with 50ml of boiling water in a bowl, then take another bowl to dissolve 5g of jelly powder with 400ml of water (room temperature) for about 30 minutes.

  Place the jelly powder water pot over medium heat, stir until steam rises, then add 90g of sugar, stirring until dissolved. After that, add the coffee water, stirring continuously for about 3 minutes, then turn off the heat.

  Finally, pour the coffee mixture into molds, let it cool before cutting into jelly.

  Tip: You can replace milk coffee with black coffee if you want the coffee jelly to be bitter. Additionally, you can reduce the bitterness of the coffee by adding more sugar.

  

  

  
• 4

  Make green tea coconut milk

  For the green tea powder, mix 5g of tea powder with 70ml of boiling water, then let it settle and strain to collect the clear liquid twice (like the methods for making jelly above) to obtain about 20ml of green tea.

  Dissolve 10g of tapioca flour in 50ml of water.

  Boil 330ml of coconut milk with 100ml of plain water, 1g of salt, 60g of sugar, and tapioca flour over medium heat, stirring until dissolved, and turn off the heat before adding 20ml of green tea.

  Tip:

  • You should only heat the coconut milk mixture, avoid boiling as the coconut water may separate.
  • Add enough tapioca flour to achieve the desired thick coconut milk mixture.

  

  
• 5

  Soak basil seeds

  Soak 1 tablespoon in water to allow the seeds to swell, then strain and rinse with clean drinking water before use.

  

  
• 6

  Make matcha jade jelly

  Remove the matcha panna cotta from the mold and place it on a shallow plate. Cut the jelly into preferred shapes, then add them to the plate with the panna cotta, along with shredded coconut, coconut milk, and basil seeds.

  
• 7

  Final Product

  Matcha jelly dessert looks appealing due to the distinctive green color of green tea powder. Moreover, the chewy and crunchy texture of matcha jelly and coffee jelly, combined with the creamy softness of Panna cotta, will likely become an ideal snack for anyone who loves sweets.