Jasmine Tea Jelly

Name: Jasmine Tea Jelly
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g milk; 22g Caster sugar; 10g Jasmine tea; 140g Light cream; 3g-5g Gillian; 3g Matcha powder

by Baby chai baby

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I really like the jasmine tea jelly in Nanxiaoguan, so delicious. Every time I go with my girlfriend, I feel that one is not enough to eat. I don’t know if there is one in Beijing. I only ate it in Tianjin Joy City. I can’t forget it once. Thanks to my own glutton, I reproduced one based on memory and information on the Internet. Hehe. Like to be able to help snack compatriots. . .

Ingredients

Jasmine Tea Jelly

1. Prepare all the ingredients, wash the gelatine, soak, drain and set aside

2. Soak jasmine tea into milk (you can make it one day in advance, the longer the time, the stronger the floral fragrance, if you make it in advance, you can filter out 185g of milk at this time, and you can use fresh milk if you don't have enough). Because of time, I only soaked for about 20 minutes.

3. Add caster sugar and matcha powder. Put it in a pot and bring to a boil on low heat, filter out 185g (you can omit this step if you have filtered it before) Add light cream. Stir well. Put the gelatine slices in, wait for it to melt, put them into pudding bottles, put them in the refrigerator for more than four hours.

Tips:
1. If you want a stronger tea flavor, you can make tea
2. It does not need to be too sweet, the fragrance of too sweet tea will become weaker