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mybrainrots reblogged your photo:I got…bored…and made matcha jellies…

@levynite Those look awesome! I’d love to have the recipe. :)

well, it’s based off my milky tea jelly ratios soooo, also, Ive never made this articular recipe before? So I don’t know exactly how it tastes.

2 tbsp matcha powder

150ml hot/boiling water

350ml milk or cream (cream is expensive in Malaysia so I use full cream milk)

1 tsp agar agar powder

1/4 tsp jelly powder (optional)

2 tbsp sugar or to taste

1) Pour the hot water into a saucepan and add matcha powder. Whisk well until fully blended. If you skip this step, the matcha will most definitely clump up like a bitch later. Tears will ensue.

2) Add milk and put saucepan over a medium-low heat.

3) In a small bowl, mix agar agar, jelly and sugar until well blended to avoid clumping.

4) When mixture in saucepan is almost scalded (or boiling over, I tempt fate, pls don’t do what I do), add in the sugar and jellifying agents and whisk until it has all dissolved and then maybe keep whisking for a minute more just in case.

5) Let it come up to an almost boil for about a minute to ensure agar agar breaks down properly (play with the heat if you have to prevent imminent milk-splosion) and then immediately take it off the heat.

6) Let cool for a minute or two before portioning out into heatproof ramekins/containers/fancy molds that have been dampened beforehand in case you want to pop them out neatly later.

7) Chill in fridge for eh, at least 3-4 hours. If it didn’t set, plop it all back into the pot, bring it back up to a very scary boil (cause: milk) while whisking or you could add a teaspoon more agar agar powder.

*Now, for gelatine, I can’t remember the exact ratio but I think it was maybe 2 teaspoons of unflavoured gelatine powder to 500ml? Or a pack for USians, I think. Just remember, you have to bloom gelatine in some plain old water first before adding to the mixture in the saucepan; try 3 tablespoons to bloom 2 teaspoons as per David Lebovitz.

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