Here is a warning to all Matcha lovers. This ‘Matcha Jelly’ is quite addictive and your matcha consumption might increase significantly. That’s happened to me. The jelly is sweetened but I really recommend to enjoy it with White Chocolate Sauce, which is easy to make (*see below for the recipe), OR Condensed Milk or Vanilla Ice-cream are also nice.


2 Servings


Matcha Powder 2 teaspoons
Sugar 2 tablespoons
Boiling Water 400ml
Gelatine Powder 2 teaspoons
Water 2 tablespoons

The basic ratio of gelatine powder to liquid is 2g to 100ml. Most common gelatine powder weighs 4g per teaspoonful. So, for 1 tea-cup of matcha tea (200ml), you need 1 teaspoon of gelatine.

  1. Sprinkle Gelatine Powder evenly over 2 tablespoons of Water in a small bowl. Allow to sit for 5-10 minutes.
  2. Place Matcha Powder and Sugar in a bowl and mix well. Add half of Boiling Water and stir to dissolve well.
  3. Add Gelatine mixture and mix well. Add the rest of the Boiling Water and stir.
  4. Pour the jelly mixture into serving glasses. Skim off any surface bubbles if you wish. When they are cool enough, place in the fridge and leave to set. *Important: You need to stir occasionally while the jelly is thickening to make Matcha Powder set evenly.
  5. Serve with White Chocolate Sauce, Condensed Milk or Vanilla Ice-cream.
  6. *White Chocolate Sauce: Place roughly same amount of White Chocolate & Cream in a heat-proof bowl and heat in the Microwave for a minute or less until White Chocolate melts. Then Mix well. I whipped the mixture for the above photo.