Jiggly Matcha Milk Jello

Jiggly Matcha Milk Jello

An easy and glamorous two-layered jello that separates on its own after mixing the ingredients and chilling in the fridge. Enjoy the flavor of slightly bitter matcha and mildly sweet milk with this jiggly dessert.

Ingredients: 2 servings

200 ml
2 tablespoons
☆ Matcha
1 teaspoon
2 teaspoons
★Powdered gelatin
5 g
2 tablespoons


1. Soak the powdered gelatin in ★ water to soften.
2. Dissolve the matcha fully in ☆ water.
3. Heat milk and sugar in a small pot. Stir to dissolve the sugar, but do not let it boil.
4. Turn the heat off when the sugar is fully dissolved. Add gelatin (step 1) and matcha (step 2). Mix well to dissolve.
5. Pass through a tea strainer as you pour into a container. Chill in the fridge for over 2 hours to harden.
6. If you're using a jelly mold, flip it over onto a serving dish and enjoy If you're simply using a glass, scoop it out to eat.

Story Behind this Recipe

Since I had leftover powdered matcha, I made this easy jelly that's all about mixing.
I love how it's so wobbly wobbly.