This is a matcha jelly with a beautiful green color, perfect for the green season, which I introduced on YouTube.

A quiet day in early summer | Homemade sunscreen with calendula from the garden | Matcha jelly

By adding just a little agar,
The matcha and liquid do not easily separate.
Yet, it retains the soft, melt-in-your-mouth texture of gelatin.

If you add a little sweet bean paste,
It will be a quiet, rewarding time 🌿

■ Ingredients (for 2 pieces)

• 2 teaspoons of matcha powder
• 2 tablespoons of hot water
• 220ml water
• 2 tablespoons of brown sugar
• 1g of thread agar (or 0.3-0.5g of powdered agar)
• 5g of gelatin sheets
• Appropriate amount of coarse red bean paste
• Kinako (roasted soybean flour) appropriate amount
• Maple syrup (or brown sugar syrup)

■ How to make it

1. Soak the agar-agar in water for at least 5 hours beforehand.
Soak the gelatin sheets in cold water for 5-10 minutes until fully rehydrated.
　
2. Mix the matcha powder and brown sugar, then gradually add 2 tablespoons of hot water and stir until smooth.

3. Put about half of the water and the agar powder into a pot, mix well, and then heat over the stove.

4. Once it comes to a gentle boil, reduce the heat and simmer for 1-2 minutes to completely dissolve the agar.

5. Turn off the heat, add the remaining water, and add the gelatin sheets (lightly squeezed to remove excess water) and dissolve them.

6. Add the matcha liquid and mix gently.

7. Strain the mixture through a tea strainer or similar into a serving dish, let it cool slightly, then refrigerate for several hours to overnight.

8. When serving, add sweet red bean paste, kinako (roasted soybean flour), and maple syrup as desired.

■ Notes

• By using only a very small amount of agar, the "agar-like" texture is suppressed while preventing separation.
• The trick is to boil the agar-agar until it dissolves completely, and to add the gelatin after lowering the temperature by adding water, as boiling gelatin makes it difficult to set.
• It pairs well with red bean paste, kinako (roasted soybean flour), and maple syrup.