It was my husband who told me about Creamy Tapioca Pudding that many Australians love. I have tried to make it several times following the instruction printed on the package of Tapioca Pearls, and I always burned the bottom of the saucepan. I ended up creating my own Tapioca Milk Jelly. This is Matcha version of the rubbery jelly.
1/4 cup Small Tapioca Pearls *I used McKenzie’s Seed Tapioca (Sago)
*Note: You can increase the amount, but 1/3 cup is the maximum. Do not add too much extra.
2 cups Milk
4 tablespoons Caster Sugar
1 tablespoon Matcha Powder
1 teaspoon Gelatine Powder
1 tablespoon Water
1/2 teaspoon Vanilla Extract *optional
Matcha Syrup, Sweet Azuki Paste, Condensed Milk, Whipped Cream, etc.
1/4 cup Water
1/4 cup Sugar
1 teaspoon Matcha Powder
*Note: Matcha Syrup can be easily made by adding Matcha Powder to your favourite Syrup.
- Sprinkle Gelatine Powder into 1 tablespoon Water in a small bowl and soak for 5-10 minutes.
- Place Milk and Sugar in a saucepan, sift in Matcha Powder, and mix well. Heat over medium heat, stirring occasionally, and bring to the boil.
- Rinse Tapioca Pearls and add to the saucepan and bring back to the boil. Then reduce heat to very low and simmer, stirring continuously, for 10 to 15 minutes or until Tapioca Pearls are soft and transparent.
- Remove from the heat, add soaked Gelatine, and gently stir until Gelatine dissolves. Add Vanilla Extract if you like.
- When cooled to the room temperature, pour the mixture into jelly moulds or serving glasses. Place in the fridge and leave to set completely. *Note: If you mould the jelly, I recommend to line with plastic food wrap or wet the moulds with water.
- Enjoy with your favourite topping or sauce.
- To make Matcha Syrup, mix Water, Sugar and Matcha Powder in a small saucepan and cook until slightly thickens. Cool completely. *Note: Matcha Syrup can be easily made by adding Matcha Powder to your favourite Syrup.