This is a refreshing light dessert that is full of delicious flavours and textures! A light and jiggly jelly made with few and simple ingredients combined with creamy coconut and a smooth and sweet red bean paste. It's the perfect finish to any meal.
There are 4 components to this dessert, all are easy to make and assemble.
The best way to eat this is to mix everything all up :)
Ingredients:
for 2 serves
For the Matcha Jelly:
- 2 teaspoon Matcha
- 100mL warm water to whisk Matcha
- 20 gram rock sugar / raw sugar
- 2 teaspoon gelatine powder
- 250mL water to dissolve gelatine
For the Red Bean Paste:
- 120 gram cooked red bean/adzuki bean. We used canned adzuki beans, drained.
- 1 tablespoon water
- 1 tablespoon date syrup or maple syrup
Coconut milk:
- 100mL coconut milk
- a small pinch of salt
Matcha Syrup
- 1 teaspoon Matcha powder
- 2 tablespoon date syrup
- 50mL warm water
How to :
- To make the Jelly: whisk the matcha and warm water together until no clumps are visible.
- Place the gelatine and sugar into the remaining water. Allow this to gently heat on the stovetop and whisking continuously until the gelatine and sugar dissolve. Add the matcha and stir.
- Pour this into a container to cool and let it set in the fridge for at least 6 hours.
- To make the red bean paste: place red beans. water and syrup in a saucepan and place over low heat. Continue to mash this with a fork until the beans becomes a rough paste. Do not let this overheat.
- To prepare the coconut milk: in a jug, measure coconut milk and add a pinch of salt. Mix well.
- To prepare the matcha syrup: add matcha powder, date syrup and warm water together and whisk very well.
- To assemble: to a bowl, add jelly and red bean paste. Pour over the coconut milk and matcha syrup. Best served cold!