To make Vegetarian jelly desserts, ‘Agar Agar’ OR ‘Kanten’ are commonly used. However, Agar Agar and Kanten are not widely available where I live. I use Queen’s ‘Jel-It-In’ Vegetarian Gelling Powder and I am a big fan of the product. It doesn’t have unpleasant smell like Gelatine and it is so easy to use. This is how I make Matcha Jelly.


3 to 4 Servings


4 tablespoons Caster Sugar
2 teaspoons Matcha Powder
1 sachet (8g) Queen’s ‘Jel-It-In’ Vegetarian Gelling Powder *OR 4g (1 & 1/4 teaspoons) Agar Agar Powder

450ml Hot Water
Cream, Vanilla Ice Cream, Milk, Sweet Azuki Powder, etc.

  1. Place Caster Sugar, Matcha Powder and Gelling Powder (OR Agar) in a saucepan, and mix to combine. This will prevent the Matcha Powder and Gelling Powder (OR Agar) from getting lumpy. *Note: If you use Agar Agar Powder, use it according on the instruction on the package.
  2. Add Hot Water and mix well. *Note: I have tried to make jelly with 400ml and also with 500ml, and I liked the texture of the jelly made with 450ml the best. However, it doesn’t really matter. Less water makes firmer jelly and more water makes softer jelly, only slightly.
  3. Heat over medium heat and bring to the boil, stirring well. Once it started boiling, remove from the heat.
  4. Cool slightly and pour the jelly mixture into the serving glasses. Skim off any surface bubbles if you wish. *Note: This jelly sets at room temperature. DO NOT leave the mixture in the saucepan for too long.
  5. *Note: It is your choice to pour the jelly mixture into a container to set. You can spoon the set jelly to serving glasses or dessert bowls. Today I cut the set jelly into cubes.
  6. When cool enough, place the glasses (OR container) in the fridge and leave to set completely. Enjoy with Cream, Vanilla Ice Cream, Milk, Sweet Azuki Paste, etc. *Note: I broke up the jelly and poured Cream for the photo below.