Matcha Coconut Milk Jelly Recipes
MATCHA COCONUT MILK JELLY
This is a recipe for soft jelly. The recipe notes that it can be made firmer by adjusting the milk. Cooking time is chilling time. This is from the Zen site.
Provided by Pikake21
Categories Dessert
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix Matcha with hot water in a bowl.
- Stir with a whisk until completely dissolved.
- Then gradually stir in hot milk.
- Add sugar, melted marshmallow and coconut milk/paste to the Matcha mixture and stir until smooth and full incorporated.
- Refrigerate for at least one-two hours. Before serving, powder the top of the soft jelly with Matcha powder.
Nutrition Facts : Calories 90.7, Fat 5, SaturatedFat 4, Cholesterol 6.8, Sodium 27.7, Carbohydrate 10.4, Sugar 7.3, Protein 1.9
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- In a small saucepan, add 1 cup of water, matcha mixture, and sugar. How much sugar you want to add depends on your personal preference. Since the gelatin is topped with sweetened condensed milk, I prefer to only lightly sweeten the matcha jelly. Bring mixture to a low boil and continue to whisk for about 20-30 seconds. Turn heat to lowest setting.
- In a small bowl, add gelatin powder. Slowly pour in 1/4 cup of boiling water, whisking the entire time so that the gelatin dissolves into the water. If you don't whisk while pouring, your mixture may have chunks of gelatin. Pour liquid gelatin mixture into your saucepan. Whisk a few times, until gelatin is completely mixed in and dissolved. Turn off heat.
- Pour gelatin through a very fine mesh strainer and into small cups. You should have enough for three servings. The strainer will catch any clumps of matcha powder that may remain. Refrigerate gelatin for several hours until firm. Some of the matcha powder will sink to the bottom when cooling, so you will see a slightly darker layer of green at the bottom, but if you properly dissolved the matcha and strained it, the separation should be very minimal and shouldn't affect appearance.
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