Matcha Jelly
1.
Prepare the ingredients. The bowl I use is about 100ML. The rice bowl at home will be 2 times larger than this. You can adjust it according to the appropriate amount of people. The ratio is 1 bowl of starch and 6 bowls of water. The taste is the smoothest.
2.
First mix the hot water and matcha powder evenly, if you make the original flavor, you can use cold water directly, omit this step.
3.
After the tea is cool, add mung bean starch and mix into starch water.
4.
Put 5 bowls of water into the pot and boil until there are small bubbles on the edges. It is not recommended to boil. When the starch water is boiled and mixed quickly enough, it will tend to clump and affect the taste.
5.
After turning to a low heat, pour the matcha starch water into the pot and stir while pouring. About 1 minute, the pot will bubble and become a boil. The jelly paste in the pot becomes viscous and transparent. You can turn off the heat at this time. Up.
6.
Pour the jelly paste into a prepared mold or a large bowl. I use Xuechu's pound cake mold, which is non-sticky and better for demoulding.
7.
After letting it cool, you can demould and cut into pieces. If you like a cold taste, put it in the refrigerator for 1 hour.
8.
Mix the ingredients of the sauce and pour it into the jelly, and it's ready to eat!
9.
Great
