Green Tea (Matcha) Jelly

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)

The Jelly:
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.

The Sauce:
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!

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