More Great Matcha Recipes

Matcha Jelly

• 60 ml water
• 5 grams gelatin (or Agar)
• 6 grams Matcha
• 12 grams granulated sugar
• 240 ml hot water (180F)

1. Add the room temperature water to Gelatin, mix and let stand for 1 minute
2. Mix Matcha and sugar well then add 240ml hot water and mix well
3. Add softened gelatin and mix well.
4. Refrigerate for at least 3 hours or until firm

Matcha Jelly with Anko (red bean paste) and whip cream

Matcha Jelly in Lemon soda (you can replace soda with ginger ale if you like)