Matcha Jelly

Matcha green tea flavored gelatin is topped with sweetened condensed milk for a light and refreshing dessert.

I really love these jello-like desserts. They are easy to make, can be made ahead of time and make a pretty presentation.

So far I’ve made coffee jelly and stout jello. Given my love for matcha, it was only a matter of time before I tried a matcha version. It’s too bad I didn’t have clear glass tea cups to plate them in. Have you seen the photos of the cherry blossoms in Japan right now? They are so beautiful. I’ve seen cherry blossoms before, but not in Japan. Maybe one day!

For your matcha powder, make sure you use a high quality one to get a good green color. I always use Maeda-En Universal Quality (don’t get the cheaper culinary quality as the color is much lighter and yellower).

Matcha Green Tea Jelly


  • 1 cup + 6 tbsp water (divided)
  • 2 packages of unflavored gelatin (each individual packet is .25 oz)
  • 2-3 tbsp granulated white sugar
  • 1 tbsp premium matcha powder (I use Maeda-En Universal Quality)
  • sweetened condensed milk


1. Using a mini whisk, dissolve matcha powder in 2 tbsp of boiling hot water.

2. 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 preferred 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.

3. 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.

4. 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.

5. Keep gelatin in fridge until ready to serve. Pour a layer of condensed milk into each cup before serving. I did 3 tbsp for each of mine.

All images and content are © Kirbie's Cravings.

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8 comments on “Matcha Jelly”

  1. That looks quite lovely! I like that you used clear glass to show the layers.

  2. AHH! Accidentally used up my entire bag of matcha otherwise i would make this like right now. But pinning for later 😉 

  3. This is great! This reminds me of Starbucks’  matcha latte– and I love that, since the matcha is topped with milk that doesn’t curdle, it can easily take acidic add-ins like lemon, too. I’d imagine this would be wonderful topped with sugared spring flowers, like violets or whatever beautiful flower you have pictured. Now just to order the matcha! 

    • I was trying to mimic a matcha latte appearance, glad you think it looks like one! I love the idea of making a candied version of these flowers too. I planted a bunch of small violets and carnations this year so I could use them with my desserts!

  4. Boiling water with matcha – doesnt that make it bitter? Normally its brewed on lower temperatures (like with other non-black types of tea).

    • I did not notice it being more bitter than usual. It’s not a full boil. it’s a very low boil for about 20 seconds while whisking to make sure that gelatin gets completely dissolved in.

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