Matcha Kanten Jelly with Condensed Milk

An exquisite dessert combining the sweetness of sugar and condensed milk with the bitterness of matcha.

Matcha Kanten Jelly with Condensed Milk
Photographed by EIKO SAWAKI

Recipe by
Yoko Kosuge






Excludes time spent chilling and setting.

Ingredients (Serves 2 (Makes enough for a nagashi-kan or other container 11.5 cm x 7.5 cm x 4.5 cm in size, about 300 ml).)

  • 1 tsp matcha green tea powder
  • 1 tbsp sugar
  • 1/2 tsp powdered kanten agar (1 g)
  • 1 tsp potato starch
  • Condensed milk, to taste



In a bowl, combine the matcha green tea powder and sugar and mix together.


In a small pot, combine 200 ml of water, the powdered kanten agar, and the potato starch, and mix together. Heat over medium heat, stirring to dissolve. When it comes to a boil, reduce heat to prevent boil-overs, and simmer for 2 min.


Pour the contents of the bowl into the pot of kanten and potato starch and mix together.


Pour the mixture through a tea strainer into a nagashi-kan or other container, then place the container onto ice water in a tray or bowl, to cool and set. Once set, cut into bite-sized pieces and arrange on a serving dish, and pour condensed milk over top before serving.