My first taste of macha jelly was in the year 2000, when someone who is a big fan of Japanese stuff, made for us. She used those instant packs brought from Isetan Supermart, just add boiling water to it, mix well and chill in the refrigerator.
At that time, I find that the jelly look like so ugly – olive drab or hunter green in colour, first taste was like eating moss! However, after the first piece, I fell in love with it and can spent close to S$9 for just one pack that can only make around 1 litre. And I started making these unique jellies for my colleagues, and they like them too. Now with the below recipe, the cost is greatly reduced to less than S$2!
° 1 packet (10g) konnyaku jelly powder
° 200g sugar, or to taste
° 950ml-1000ml water
° 4 teaspoons green tea powder, mixed with 30ml warm water
1. Combine the konnyaku jelly powder with sugar and mix well. Set aside.
2. Bring water to a boil in a pot. Gradually stir in the konnyaku and sugar mixture, stirring and bring to a boil.
3. Remove pot from heat and continue to stir until bubble disappeared. Pour in the green tea paste and mix well.
4. Pour the macha jelly mixture into the jelly mould and leave to cool before refrigerating until chilled.
5. Serve chilled.