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).
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Matcha Green Tea Jelly
- 1 cup + 6 tbsp water divided
- 2 packages of unflavored gelatin each individual packet is .25 oz
- 3 tbsp granulated white sugar or less, to taste
- 1 tbsp premium matcha powder (see note)
- 3 tbsp sweetened condensed milk
- Using a mini whisk, dissolve matcha powder in 2 tbsp of boiling hot water.
- 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.
- Keep gelatin in the fridge until ready to serve. Pour a layer of condensed milk into each cup before serving. I did 3 tbsp for each of mine.
- It's important to use a high-quality matcha powder so the jelly has a deep green color. I use Maeda-En Universal Quality*.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.