A small can of good quality green tea powder costs about $ 7.00, but it’s worth it. Since you really don’t need a lot of matcha to impart that “grassy green tastes” in your cooking or baking, a little matcha goes a long, long way, you’d use your matcha for months. Once opened, I store my canned matcha in the fridge to retain its sweet and mild tastes.
I used matcha for cookies and ice cream. But it’s time to make something different, something new. I found this recipe of Green Tea Jelly from Harumi Kurihara’s book, Harumi’s Japanese Cooking. I tried it with some minor adjustments and I fell in love with it…it didn’t last too long in my fridge. It’s easy!
GREEN TEA (MATCHA) JELLY
(Adapted from Harumi’s Japanese Cooking)
1 packet Knox unflavored gelatin, dissolved in 1/4 cup water
3 teaspoons green tea (matcha) powder
1/4 cup sugar
1 1/2 cups cold water
Slowly sprinkle unflavored gelatin in liquid measuring cup filled with 1/4 cup water; let bloom for a minute. Zap mixture in microwave 1 minute (may need to zap more in 10 seconds intervals) to fully dissolve gelatin. In a medium mixing bowl, mix green tea powder and sugar and mix in gelatin mixture. Slowly stir in 1 1/2 cups cold water, whisking well to combine. Transfer to a mold and refrigerate overnight until set to a soft gel.
1/2 cup sweetened condensed milk
1/2 cup whole milk
Combine the 2 milks together in a medium bowl. Drop scoops (using a spoon) of the jelly in combined milk and blend well. Serve in parfait glasses and top with “halo-halo” mix (available in oriental stores).
It’s addicting…and it’s healthy!