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
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.
Layered Matcha Agar-agar with Coconut Milk
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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.
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