Matcha Jelly
Matcha Jelly is an earthy twist on Japan's beloved coffee jelly! Made with matcha set to a delicate jiggly wobble and served with a lightly sweetened milk. This chilled treat is light, refreshing and just the right amount of bitter-sweet.
Vibrant green hue, light jiggly texture and rich grassy flavour, Matcha Jelly served with sweet milk is both stunning and sublime! While Matcha Jelly may not be as ubiquitous as matcha ice cream or as iconic as coffee jelly in Japan, it is definitely a treat that will be loved by matcha fans alike.
A question I get asked a lot is whether you can use gelatin instead of agar. The answer is yes! See the Tips and FAQs section to see instructions on how to use gelatin for this recipe. It’s very easy.
By the way, adding a scoop of vanilla ice cream is a very excellent idea!
Let me know your thoughts or if you have any questions about this recipe in the comments section below. I’m always happy to help!
Eat well + be well,
Sonia x
what you’ll need:
Ingredients for Matcha Jelly
Matcha powder - I use a mid-range ceremonial grade matcha powder because top shelf matcha powder can get pretty expensive! See more about grades of matcha under Tips and FAQs section below.
Agar agar powder - the gelling agent to make the matcha into jelly! It is made from a sea algae and often described as the plant-based version of gelatin. See more information and also how to substitute with gelatin powder in the Tips and FAQs section below.
Sugar - I use ¼ cup of sugar in the matcha jelly to just lightly sweeten it because I generally prefer to taste the flavour and bitter notes of the matcha itself. If you know you like your matcha sweeter, increase the amount of sugar to taste keeping in mind that the matcha jelly is served in sweetened milk (and possibly a scoop of ice cream if you know what’s up)
Water - make sure matcha water is hot but not boiling. Boiling water brings out undesired bitterness in matcha.
Condensed milk - for dairy free, use oat condensed milk or coconut condensed milk
Milk of choice - 2% or whole milk or unsweetened plant-based milk
Optional - Vanilla ice cream if you want to make it a là mode 🤌
🎥 Watch video for Matcha Jelly
steps at a glance:
How to make Matcha Jelly
(scroll down to recipe card for the full recipe)
Place agar, sugar and water into a small pot and bring mixture to a boil for 1 minute to activate the agar (if you’re using gelatin, there’s no need to boil for a minute but make sure it is fully dissolved)
Transfer mixture to a 2-Cup measuring cup and cool slightly
Prepare matcha as usual - sift matcha powder into bowl. Pour about 1/4 cup of hot but not boiling water (80c/175f) and whisk until smooth and frothy
Add prepared matcha to the agar mixture and whisk to combine. Top up to the 2 cup mark with additional cold water.
Pour into a mold which will have the liquid be about ½”-¾” deep. I used a 7½” x 5” rectangular dish
Skim off the bubbles so the jelly sets nice and smooth
Refrigerate until jelly is fully set, at least 4 hours
Meanwhile, prepare the sweetened milk by simply mixing together condensed milk and another unsweetened milk of choice (I use oat or almond milk)
Once Matcha Jelly is set, score to cut into cubes and serve with sweetened milk poured over it
Add a scoop of vanilla ice cream on top to make it a truly sublime summer treat!
Tips and FAQs
What is agar agar?
Agar agar is made from a sea algae and often described as the plant-based version of gelatin which is made of animal collagen. Agar agar must be dissolved and cooked first to activate its gelling properties whereas gelatin does not require cooking as long as it is well dissolved. When compared, a jelly made with agar agar has a slightly firmer and “crisp” mouth feel versus a jelly made with gelatin.
Different forms of agar agar.
Agar agar comes in various forms – powder, flakes and strands. I use powder or flakes. In my experience, the powder form is easiest to find online (or buy at most health food stores) so that is what I call for in this recipe. The different forms can be used interchangeably if measured by weight on a kitchen scale. Without a scale, flakes are fluffier so you must use approximately 3x the volume which, for this recipe, is 3 teaspoons of agar agar flakes.
Can I substitute gelatin for agar agar?
Yes! Follow the gelatin package directions for setting the liquid into jelly. For example, a 7g pouch of Knox gelatin powder sets 2 cups of liquid. Therefore, for this recipe, use one pouch of Knox gelatin. Make sure gelatin is dissolved properly but it does not require step 2 boiling for 1 minute to activate. The texture of a jelly set with agar versus gelatin differs a little bit - the former has a more ‘crispness’ to it. But both work well for this recipe.
Which type of matcha powder should I use?
There are four broad grades of matcha powder marketed: (1) Ceremonial - highest quality made from young, shade-grown tea leaves that retain most flavour and colour, meant for whisking with just water, (2) Culinary - slightly more bitter and more dull in colour compared to ceremonial, it is meant for baking or blending into smoothies or recipes, (3) Premium grade - a middle ground between ceremonial and culinary that is good for daily drinking or high-quality lattes, and (4) Latte grade - a newer sub-category of culinary matcha blended to pair well with milk. That said, even the different grades vary in taste, colour and texture. In general, the brighter green the powder is, the better the quality. I use a mid-range ceremonial grade matcha powder because top shelf matcha powder can get pretty expensive!
How much caffeine is in a serving of Matcha Jelly?
Variation depends on quality and processing but I have read that on average, each gram of matcha powder contains ~30mg of caffeine. A typical serving of matcha contains 2-4g (1 to 2 teaspoons) of matcha powder which means between 60-120mg of caffeine per serving. This recipe contains 7g (4 teaspoons) of matcha powder totalling 210mg of caffeine for the whole recipe which yields 2-3 servings. This means each serving to this Matcha Jelly contains 70-110mg of caffeine — pretty typical of a serving of matcha.
I don’t drink matcha. Can I make this treat with coffee instead?
Why yes, yes you can! Pop over to my recipe for Coffee Jelly.
You may also like these recipes:
》Coffee Jelly
》Strawberry Matcha Iced Latte
》Matcha Swirl Banana Bread
Recipe note for Matcha Jelly
To substitute agar powder with gelatin powder - follow gelatin package directions for setting 2 cups of liquid into jelly. For example, a 7g pouch of Knox gelatin powder sets 2 cups of liquid. Therefore, for this recipe, use one pouch of Knox gelatin. Make sure gelatin is dissolved properly but it does not require step 2 boiling for 1 minute to activate.
Matcha Jelly
2-3 servings.
Matcha Jelly
Meet Matcha Jelly - an earthy twist on Japan's beloved coffee jelly! Made with matcha set to a delicate jiggly wobble and served with a lightly sweetened milk. This chilled treat is light, refreshing and just the right amount of bitter-sweet.
Ingredients
Instructions
- Add agar agar, sugar and 1 cup of water into a small pot. Bring to a simmer, whisking constantly to fully dissolve the sugar and agar agar. Simmer gently for 1 minute to activate agar. Check on the back of a metal spoon that no granules remain. Transfer into a 2-cup measuring cup and allow to cool slightly. (See Tips and FAQs for substituting agar powder with agar flakes or gelatin powder)
- Sift matcha into matcha bowl to remove lumps. Heat water to hot but not boiling (175f / 80c) and pour 1/3 cup (80ml) into the bowl. Whisk quickly in an “M” or “Z” pattern until matcha is frothy and smooth. Add to slightly cooled agar / sugar mixture.
- Top with enough cold water to bring liquid up to the 2-cup level (470ml). Stir well.
- Pour into a mold – I used a 7½” x 5” rectangular dish. Use any dish that will make the liquid 1/2" to 3/4" deep.
- Transfer to refrigerate until fully set, at least 4 hours.
- Meanwhile, mix condensed milk and milk. Chill in fridge.
- Once matcha jelly is set, use a spatula or small knife to run around the edge to loosen, and score jelly into cubes.
- Serve in glassware and pour chilled sweet milk on top.
- Optional – top with a scoop of vanilla ice cream. It is so good!
Notes
What is agar agar?
Agar agar is made from a sea algae and often described as the plant-based version of gelatin which is made of animal collagen. Agar agar must be dissolved and cooked first to activate its gelling properties whereas gelatin does not require cooking as long as it is well dissolved. When compared, a jelly made with agar agar has a slightly firmer and “crisp” mouth feel versus a jelly made with gelatin. Agar agar comes in various forms – powder, flakes and strands. I use powder or flakes. In my experience, the powder form is easiest to find online (or buy at most health food stores) so that is what I call for in this recipe. The different forms can be used interchangeably if measured by weight on a kitchen scale. Without a scale, flakes are fluffier so you must use approximately 3x the volume which, for this recipe, is 3 teaspoons of agar agar flakes.
Can I substitute gelatin for agar agar?
Yes! Follow the gelatin package directions for setting the liquid into jelly. For example, a 7g pouch of Knox gelatin powder sets 2 cups of liquid. Therefore, for this recipe, use one pouch of Knox gelatin. Make sure gelatin is dissolved properly but it does not require step 2 boiling for 1 minute to activate.
Nutrition Facts
Calories
605Fat
15 gSat. Fat
9 gCarbs
104 gFiber
1 gNet carbs
103 gSugar
101 gProtein
16 gSodium
221 mgCholesterol
54 mgDisclaimer: nutritional information is auto-generated and should be used as an approximation.
Did you make this recipe? Tag me on Instagram at saltnpepperhere so I can see! Or let me know in comments below what you think of this recipe or if you have any questions. I am happy to help! x
Hi, I’m Sonia
I share recipes inspired by my food cravings and what I make for my family. My role as a working mom of two girls, my life in Toronto Canada and my background as a Chinese immigrant from Hong Kong all inform the things I love, crave and create. This means an emphasis on wholesome recipes that are approachable for busy weeknights and fun recipes to make on weekends and for friends!
homemade food to nourish and indulge …
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