I have shared some recipes for Matcha Jelly Desserts on this website, but this is certainly the easiest one. It is Vegan friendly as you use Corn Starch as a gelling agent. It is delicious as it is, but you may wish to enjoy it with whipped Cream, Matcha Syrup, Condensed Milk, Sweet Azuki Paste, etc. Today I mixed whipped Cream with Sweet Chestnut Paste, and I added a little bit of Rum to it. This can be the dessert for your special dinner. It is that good!
300ml Milk of your choice
1 to 2 teaspoons Matcha Powder *Today I added 1 teaspoon and it was just right for me
3 tablespoons Sugar
3 tablespoons Corn Starch *1 tablespoon is 15ml
1/2 teaspoon Vanilla Extract OR Rum *optional
*Note: Today I added whipped Cream mixed with Sweet Chestnut Paste and a little bit of Rum.
- Place Milk, Matcha Powder, Sugar and Corn Starch in a saucepan, and mix well. Add Vanilla (OR Rum) if you like. Heat over medium low heat, stirring frequently, and bring to the boil. When the mixture is thick and gooey, remove from the heat.
- Pour the mixture into moulds OR serving glasses, and set aside to cool. When cooled, cover with lids OR plastic food wrap if necessary, and leave in the fridge until completely set.
- *Note: Avoid any water gets in the jelly due to condensation. Water softens the mixture and ruins the jelly.
- *Note: You may wish to enjoy this Matcha Milk Jelly with whipped Cream, Matcha Syrup, Condensed Milk, Sweet Azuki Paste, etc. Today I added whipped Cream mixed with Sweet Chestnut Paste and a little bit of Rum. Whipped Cream mixed with Sweet Azuki Paste is also nice.
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