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This Matcha Jelly Drink is a fun take on a classic Japanese jelly drink, often made with coffee. It’s smooth and rich matcha with creamy plant milk and delightful, chewy pieces of matcha jelly throughout.
To make this matcha jelly vegan, we’re using agar, which is a plant based substitute for gelatin. It’s an emulsifier, thickener and great for creating gelatinous textures. For reference, 1 tsp of agar is equivalent to about 8 tsp gelatin. You can find agar in flake/granule form or powder and 1 tbsp agar flakes is equivalent to 1/2 tsp agar powder. When following this recipe, be sure to use agar powder, not flakes as the powder is what the measurement was taken from for this recipe. Keep in mind that all agar brands vary slightly, so the amount you may need to achieve a bouncy texture will also vary.
Coffee jelly drinks are a Japanese treat, it’s like an upgraded latte with coffee jelly cubes for texture and added flavour. This is a non-coffee version made with matcha! It’s similar to bubble tea in some ways, but with a slightly firmer jelly texture to chew on and enjoyed with a spoon (and straw).
When cooking with matcha powder be sure to use a quality ceremonial grade matcha. It makes a difference not only in the smoothness of the sip but also the flavour. Sift your matcha powder for the smoothest texture before whisking and try to minimize how much you’re cooking the matcha at high temperatures. Doing so can often lead to a more bitter flavour. So for example, in this recipe, the whisked matcha is added in as the last ingredient to the “jelly” mixture, so that it is never heated on the stove.
To begin, prepare your matcha jelly cubes. Bring 3 cups water to a boil, lower to a simmer and add in your agar powder. Whisk continuously to make sure the agar evenly dissolves. Add your maple syrup to sweeten, then remove the pot from the stove.
Sift, then whisk your matcha powder with the remaining 1/2 cup warm water, then add your matcha mixture into the pot. Whisk again to combine and then pour your jelly mixture into an eighth sheet pan and allow to cool at room temp for 5 minutes. Transfer to the fridge to chill until firm to the touch.
Once the jelly is set, remove from the fridge and use a small paring knife to slice your jelly into small cubes. Use a spatula to gently wiggle your cubes out of the tray.
Now we are ready to assemble the drink! In a glass, add a handful of matcha jellies followed by plant milk of choice. Lastly, add a serving of whisked matcha on top and then sweeten as desired. I like to add fresh vanilla bean and a pinch of salt to finish.
*Agar powder tends to vary based on the brand you use, so if your jelly feels too firm, add less agar and re-do your jelly. If it feels too loose, add more agar and re-do the jelly. It’s all about finding that perfect balance in texture and of course, this will also vary based on how you like your jelly.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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