GREEN TEA JELLY
This is the one pudding i cant resist! I love the bitter tea and sweet milk combination. i make this really soft and serve over a milk sauce. If you are using vege-gel or similar please follow the instructions on the packet
Provided by PinkCherryBlossom
Categories Gelatin
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- put 2 tbsp of the cold water in a small bowl with the agar/gelatin and microwave until dissolved.
- mix the green tea powder and sugar. Add the hot water little by little to make a paste. then add the tap water and mix well.
- quickly mix in the agar/gelatin and place in a mould. chill in the fridge stirring occasionally to prevent separating.
- while setting make the milk sauce by combining the ingredients.
- serve the jelly topped with the milk sauce. Try to serve in shot or cocktail glasses to get the contrast of the green jelly and white sauce.
Nutrition Facts : Calories 337.2, Fat 8.3, SaturatedFat 5.2, Cholesterol 32.3, Sodium 121.6, Carbohydrate 60, Sugar 58.8, Protein 7.5
BASIC TEA JELLY
I was intrigued by the idea of making jelly out of tea when someone posted a request for recipes. I tried this one, and I like it alot. Obviously, it all depends on the quality of your tea. So far I've only tried this with a very high quality organic chai, and it is SO good! If you find a type of tea that works really well for this, post a review and let us know! [http://www.seedsofknowledge.com/teajelly.html]
Provided by dividend
Categories < 60 Mins
Time 1h
Yield 4 1/2 pints, 24 serving(s)
Number Of Ingredients 5
Steps:
- (If not including juice and using a tea infusion as your only liquid, increase the amount of water to 2 cups.).
- Bring water to boil, add tea bags and steep for 30 minutes.
- Discard tea bags. Add sugar (and optional juice) to brewed tea and bring to a boil.
- Boil for 2 minute stirring.
- Remove from heat and add pectin, return to boil and allow to do so for 1 minute.
- Skim off any foam.
- Pour hot jelly into jars and process for 20 minutes.
Nutrition Facts : Calories 97.1, Sodium 0.8, Carbohydrate 25.1, Fiber 0.1, Sugar 24.9
GREEN TEA CAKE ROLL
Spongy green tea (matcha) cake with cream cheese filling. Like a dream. Wrap leftover cake tightly and store in the refrigerator.
Provided by thatsright
Categories World Cuisine Recipes Asian
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 15x10x1-inch jelly roll pan with waxed paper.
- Combine flour and baking powder in a small bowl.
- Beat egg yolks in a bowl using an electric mixer until light in color. Add 1/2 cup white sugar, water, green tea powder, and vanilla extract. Beat on low speed until well combined.
- Beat egg whites in a small bowl using clean beaters until soft peaks form. Fold egg whites into the egg yolk mixture.
- Sprinkle flour mixture over the egg mixture; fold until just combined. Spread batter evenly into the prepared pan.
- Bake in the preheated oven until top is golden and cake springs back when lightly touched, about 12 minutes.
- Mix cream cheese and coffee together in a separate bowl to make the filling. Sprinkle a piece of aluminum foil the size of the cake with confectioners' sugar.
- Immediately loosen edges of cake from the jelly roll pan and turn cake out onto the sugared aluminum foil. Roll up foil and cake, starting from the cake's short end. Let cool to room temperature, at least 20 minutes.
- Unroll cake and spread filling over the inside, within 1/2 inch of the edges. Roll up cake. Wrap in plastic wrap and refrigerate, about 30 minutes.
Nutrition Facts : Calories 186.9 calories, Carbohydrate 28.2 g, Cholesterol 62 mg, Fat 6.3 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 3.5 g, Sodium 121.2 mg, Sugar 13.6 g
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