Matcha and Strawberry Kanten

A translucent, firm jelly with an intense green hue. The texture snaps cleanly, releasing the fruit's sweetness and the tea's bitterness.

• Prep: 10 min
• Cook: 5 min
• Difficulty: Easy
• Calories: 86
• Protein: 2 g
• Carbs: 19 g
• Fat: 0 g

Ingredients

• 4 g Agar-agar ( powdered )
• 500 ml Mineral water ( cold )
• 60 g White sugar ( fine )
• 1 tbsp matcha powder ( sifted )
• 8 pc Strawberry ( halved )

Instructions

1. Hydrating the agar

   Pour the mineral water into a saucepan and sprinkle the agar over it. Whisk until the powder is fully submerged with no visible lumps.

2. Boiling and dissolving

   Bring to a boil. Maintain a simmer for 2 minutes while stirring constantly. The liquid should become clear and lightly coat the spatula.

3. Mixing the matcha

   Add the white sugar and matcha powder. Whisk vigorously to achieve a consistent emerald green color. Remove from heat immediately.

4. Molding and setting

   Place the strawberries in a square mold. Pour the hot liquid over them. Let cool to room temperature then refrigerate. The jelly is ready when it no longer wobbles when touched.

Chef's tips

• Agar must boil for at least 1 minute to activate its gelling properties.
• Sift the matcha before adding it to avoid dry powder spots in the jelly.

Storage

Store for 3 days in the refrigerator in a closed container. Do not freeze.