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 Agar Agar Powder
450ml Hot Water
Cream, Vanilla Ice Cream, Milk, Sweet Azuki Powder, OR etc.
- 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.
- 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.
- Heat over medium heat and bring to the boil, stirring well. Once it started boiling, remove from the heat.
- 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.
- *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.
- 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, OR etc. *Note: I broke up the jelly and poured Cream for the photo below.