Matcha lovers need this refreshing summer treat!

Ingredients

• 5 g Agar Powder (powdered agar‑agar, food‑grade)
• 30 g Granulated Sugar (adjust to taste)
• 240 ml Water (divided; 120 ml for agar mixture, rest to reach 2 cups total)
• 10 g Matcha Powder (high‑quality culinary grade)
• 60 ml Condensed Milk (sweetened, canned)
• 240 ml Unsweetened Almond Milk (shake well before using)

Instructions

1. Prepare Agar‑Sugar Base

   Combine agar powder, granulated sugar, and 120 ml water in a saucepan. Stir until dissolved.

   Time: PT2M

2. Activate Agar

   Bring the mixture to a gentle boil over medium heat and simmer for 1 minute, stirring constantly.

   Time: PT1M

   Temperature: Medium heat

3. Cool Slightly

   Remove the saucepan from heat and let the agar mixture cool for about 2 minutes so it is warm but not hot.

   Time: PT2M

4. Add Matcha

   Sift the matcha powder through a fine mesh sieve into the warm agar mixture and whisk until fully incorporated and no green specks remain.

   Time: PT2M

5. Adjust Liquid Volume

   Add additional water (approximately 120 ml) to bring the total liquid to 2 cups (480 ml). Stir well.

   Time: PT1M

6. Pour into Mold

   Pour the hot matcha‑agar mixture into the silicone mold, tapping the mold gently on the counter to release trapped air bubbles.

   Time: PT2M

7. Refrigerate to Set

   Place the mold in the refrigerator and let it set for about 4 hours, or until firm to the touch.

   Time: PT4H

   Temperature: 4°C

8. Prepare Sweetened Milk

   In a mixing bowl, whisk together condensed milk and unsweetened almond milk until smooth. Chill in the refrigerator until the jelly is set.

   Time: PT3M

9. Serve

   Cut the set matcha jelly into bite‑size cubes, place them in serving bowls, and pour the chilled sweetened milk over the jelly. Enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

20 g

Fat

2 g

Fiber

0 g