Making layered agar-agar is not difficult, but you’ll need to have some patience as it has many steps. This Layered Matcha Agar-Agar (or Japanese Green Tea agar-agar) recipe has some cornstarch added to the agar-agar to help the layers to stick together better, it will less tend to split when cut.

Get more easy and delicious Agar-agar/Jelly recipes.

CHINESE VERSION: 抹茶椰奶千层燕菜糕

Matcha agar-agar
 

Layered Matcha Agar-Agar with Coconut Milk | MyKitchen101en

Yields: 24 pieces

Ingredients for Matcha layer:

  • 900 ml (3 ¾ cups + 1 tbsp) plain water
  • 10 g (1 tbsp + ¼ tsp) agar-agar powder
  • 1 ½ tsps Matcha (Japanese green tea) powder
  • ½ tbsp cornstarch
  • 120 g (½ cup + 2 tbsps ) fine sugar

Ingredients for coconut milk layer:

  • 650 ml (2 ¾ cups) plain water
  • 10 g (1 tbsp + ¼ tsp) agar-agar powder
  • ½ tsp matcha (Japanese green tea) powder
  • ½ tbsp cornstarch
  • ¼ tsp fine salt
  • 100 g (½ cup) fine sugar
  • 250 ml (1 cup + 2 tsps) thick coconut milk

Directions:

1 Matcha agar-agar: Combine all ingredients in a stainless steel bowl, mix well. Bring to the boil over medium heat, cook until agar-agar powder has fully dissolved. Dip bowl in hot water and cover to keep warm (prevent agar-agar from setting).

 

2 Coconut milk agar-agar: Combine all ingredients (except coconut milk) in a stainless steel bowl, mix well. Bring to the boil over medium heat, cook until agar-agar powder has fully dissolved. Add in coconut milk, bring to the boil again. Dip bowl in hot water and cover to keep warm.

3 Put 8″(20-cm) square baking pan on ice water, pour in 180 g of Matcha agar-agar, swirl the pan to spread evenly.

 

4 When the surface of Matcha layer has set, pour in 180 g of coconut milk agar-agar gradually by the side of the pan, swirl the pan to spread evenly.

5 Repeat the steps until both agar-agar have been used up, (Reminder: The setting time of agar-agar depends on the temperature of water, add in more ice after making 5 layers to keep the water icy cold.)

6 When the agar-agar has set, cover the pan and keep refrigerated for a few hour to chill it up.

7 When chilled, unmould Matcha agar-agar and cut into pieces.

Matcha agar-agar

Matcha agar-agar

Layered Matcha Agar-agar with Coconut Milk

Making layered agar-agar is not difficult, but you’ll need to have some patience as it has many steps. This Layered Matcha Agar-Agar (or Japanese Green Tea agar-agar) recipe has some cornstarch added to the agar-agar to help the layers to stick together better, it will less tend to split when cut.
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Prep Time 30 mins
Cook Time 20 mins
Chilling time 5 hrs
Total Time 5 hrs 50 mins
Course Dessert
Cuisine Southeast Asia
Servings 24 pieces
Calories 60 kcal

Equipment

  • 1 8″(20-cm) square baking pan

Ingredients
  

Ingredients for Matcha Layer:

  • 900 ml 3 ¾ cups + 1 tbsp plain water
  • 10 g 1 tbsp + ¼ tsp agar-agar powder
  • 1 ½ tsps Matcha Japanese green tea powder
  • ½ tbsp cornstarch
  • 120 g ½ cup + 2 tbsps fine sugar

Ingredients for Coconut Milk Layer:

  • 650 ml 2 ¾ cups plain water
  • 10 g 1 tbsp + ¼ tsp agar-agar powder
  • ½ tsp matcha Japanese green tea powder
  • ½ tbsp cornstarch
  • ¼ tsp fine salt
  • 100 g ½ cup fine sugar
  • 250 ml 1 cup + 2 tsps thick coconut milk

Instructions
 

  • Matcha agar-agar: Combine all ingredients in a stainless steel bowl, mix well. Bring to the boil over medium heat, cook until agar-agar powder has fully dissolved. Dip bowl in hot water and cover to keep warm (prevent agar-agar from setting).
  • Coconut milk agar-agar: Combine all ingredients (except coconut milk) in a stainless steel bowl, mix well. Bring to the boil over medium heat, cook until agar-agar powder has fully dissolved. Add in coconut milk, bring to the boil again. Dip bowl in hot water and cover to keep warm.
  • Put 8″(20-cm) square baking pan on ice water, pour in 180 g of Matcha agar-agar, swirl the pan to spread evenly.
  • When the surface of Matcha layer has set, pour in 180 g of coconut milk agar-agar gradually by the side of the pan, swirl the pan to spread evenly.
  • Repeat the steps until both agar-agar have been used up, (Reminder: The setting time of agar-agar depends on the temperature of water, add in more ice after making 5 layers to keep the water icy cold.)
  • When the agar-agar has set, cover the pan and keep refrigerated for a few hour to chill it up.
  • When chilled, unmould Matcha agar-agar and cut into pieces.
    Matcha agar-agar

Video

Nutrition (per serving)

Calories: 60kcalCarbohydrates: 10gProtein: 0.4gFat: 2gSaturated Fat: 2gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.1gSodium: 30mgPotassium: 31mgFiber: 0.1gSugar: 9gVitamin A: 17IUVitamin C: 0.1mgCalcium: 9mgIron: 1mg
Keyword Matcha agar-agar, Matcha agar-agar jelly, Matcha layered agar-agar
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