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Hojicha Jelly is a lightweight, chilled dessert made with roasted inexperienced tea powder and kanten (agar). Topped with sweetened condensed milk, these wobbly jelly cubes make a scrumptious afternoon deal with or a refreshing finish to your dinner meal. {Vegan-adaptable}
Do you often finish your meal with a dessert? As of late, I discover myself a fan of lighter, not-too-sweet desserts to fulfill my cravings. Since my household has been actually into hojicha (roasted Japanese inexperienced tea) these days, I made a decision to make Hojicha Jelly (ほうじ茶ゼリー). It’s simple, scrumptious, refreshing, and a enjoyable change from the same old ice cream or desserts. For those who’re a fan of jelly and tea, you might want to do that recipe!
What’s Hojicha Jelly?
Jelly is a well-liked dessert loved on all events in Japan. I’ve shared a number of traditional flavors, together with Espresso Jelly, Fruit Jelly, and Orange Jelly on the weblog. At the moment, we’re making a extra uniquely flavored jelly with hojicha, which I’m genuinely enthusiastic about.
Hojicha (焙じ茶, ほうじ茶), or roasted Japanese inexperienced tea, has an earthy, mildly candy, toasty aroma that’s delightfully calming. My household enjoys the tea scorching or chilly, and you could find my recipes for Iced Hojicha Latte and Chilly Brew Hojicha. Along with drinks, hojicha additionally makes a wonderful flavoring in desserts.
To make this jelly, I exploit hojicha in effective powder type and kanten powder because the firming agent. (Extra on kanten under.)
Why You’ll Love This Recipe
- A lightweight and refreshing dessert. You’ll be able to omit or scale back the sugar, or chances are you’ll need to add extra to your liking.
- Tremendous fast and straightforward to make. All you want is to dissolve kanten powder in water, after which add the hojicha powder, and sugar. It units quick, so you possibly can eat the dessert fairly shortly!
How you can Make Hojicha Jelly
The Components You’ll Want
- Kanten powder – I exploit a Japanese model referred to as “Kanten Papa,” which is offered at Japanese grocery shops and on Amazon. The field incorporates 4 4-gram packets, and I exploit one packet for the recipe. You can even use agar powder (though I’ve by no means tried it, I assume it really works equally).
- Hojicha (roasted inexperienced tea) powder – I exploit the hojicha powder from Hojicha Co. Alternatively, you possibly can brew sturdy hojicha if you happen to favor to make use of free tea leaves.
- Sugar – You’ll be able to regulate the quantity or go away it out if you happen to favor.
- Serve with: sweetened condensed milk, milk, kuromitsu (Japanese black sugar syrup)
The Cooking Steps
- In a small pot, whisk the kanten powder and measured water and produce it to a boil. As soon as boiling, scale back the warmth to low and simmer for two minutes. Take away from the warmth.
- Add the hojicha powder and sugar and whisk till the sugar dissolves fully.
- Pour the hojicha combination right into a mould and take away any bubbles on the floor.
- Let the combination cool on the countertop. The jelly will solidify sooner at room temperature. As soon as cool, refrigerate for no less than 1 hour or longer.
- To serve, combine the condensed milk and milk to your required texture and sweetness, then drizzle the combination over the Hojicha Jelly. Get pleasure from!
What’s Kanten (Agar)?
Kanten (寒天) is a semi-translucent firming agent generally utilized in Japanese sweets. It imparts a firmer but mild texture to desserts. Subsequently, the jelly made with kanten shouldn’t be wobbly like soft-style Jello; as an alternative, it maintains its form and has a toothsome chunk.
A few of you is likely to be extra accustomed to agar, which is one other related ingredient to kanten. The distinction is that they’re clear and constructed from completely different seaweeds, which yields a bit softer in texture than kanten. Japanese recipes particularly name for kanten, however if you happen to can’t entry it, be at liberty to make use of agar.
You may surprise about gelatin. Gelatin will yield a barely completely different texture. It additionally doesn’t set as firmly or shortly, and it must be stored chilly within the fridge.
Since kanten is of course vegan and vegetarian-friendly, you possibly can serve the jelly to everybody with out worrying about dietary necessities.
For those who’re interested by this ingredient, take a look at my kanten pantry web page.
Kanten Cooking Ideas
- To make sure that the kanten powder is totally dissolved, combine solely the kanten powder and water with a whisk in step one, avoiding the addition of different elements. It may be difficult to find out if the kanten powder has absolutely dissolved as a result of the powder could be very effective. Don’t take any shortcuts and comply with the package deal directions exactly: Deliver the powder and water to a boil, then scale back the warmth and simmer for two minutes, whisking totally.
- Regulate the feel of the jelly with water. For instance, 4 grams of kanten powder can solidify 500 ml of water. Utilizing this powder-to-water ratio ends in a jelly that’s too agency for my liking. Subsequently, I exploit 600 ml of water in my recipe.
- Not like gelatin, kanten jelly can keep its type at hotter temperatures. For those who’re serving the jelly within the scorching summer time, it should maintain its form nicely.
FAQs
Can I exploit Knox gelatin powder?
You’ll be able to. To set 1 cup (240 ml) of liquid, use 2 teaspoons of gelatin (equal to 1 teaspoon or 2 grams of kanten powder).
How lengthy does it final within the fridge?
Hojicha jelly will final for as much as 3 days within the fridge.
Can I skip the condensed milk topping?
Sure, you may as well take pleasure in this Hojicha Jelly with kuromitsu (黒蜜), or Japanese black sugar syrup. You can also make it from scratch following my recipe.
- Nagashikan – This stainless-steel mould with a detachable backside is usually used for making jelly, Mizu Yokan, and Egg Tofu in Japan. I’ve an oblong Kansai-style mould that’s accessible on Amazon (15 cm x 14 cm). You can use a baking pan or dish that’s 8 x 8 inches (20 x 20 cm). It can create a flatter, single layer of jelly in comparison with the mould I used.
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Hojicha Jelly
Hojicha Jelly is a lightweight, chilled dessert made with roasted inexperienced tea powder and kanten (agar). Topped with sweetened condensed milk, these wobbly jelly cubes make a scrumptious afternoon deal with or a refreshing finish to your dinner meal. {Vegan-adaptable}
Components
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Directions
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Collect all of the elements. If you’re utilizing strongly brewed hojicha as an alternative of water, brew the tea now and omit the hojicha powder. On this recipe, I exploit extra water to make this Hojicha Jelly much less agency than customary kanten jelly. For those who favor a good softer jelly texture, you possibly can add a bit extra water; see my weblog publish for particulars.
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In a saucepan, add 2½ cups water (or sturdy hojicha) and 1 stick kanten (agar) powder.
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Whisk nicely whereas bringing the combination to a boil over medium warmth.
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As soon as boiling, scale back the warmth to low and simmer for two minutes, whisking the combination now and again.
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Flip off the warmth. Add ¼ cup sugar and 1 Tbsp hojicha (roasted inexperienced tea) powder.
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Whisk to mix till the sugar has dissolved and the hojicha powder is nicely included with no lumps (the bottom leaf powder gained‘t dissolve).
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Run a sq. or rectangular mould (I used a nagashikan that’s 15 x 14 cm or about 6 x 5½ inches) underneath operating faucet water so the jelly doesn‘t stick. Shake off the surplus water, however don’t wipe it dry. Pour the recent hojicha combination into the mould. Tip: For those who don‘t have a nagashikan, you could possibly use a baking pan or dish that’s 8 x 8 inches (20 x 20 cm). It can create a flatter, single layer of jelly in comparison with the mould I used.
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Take away the bubbles on the floor by shortly touching them with the flame from a butane torch (additionally referred to as a kitchen torch) or a long-stemmed utility/candle lighter. You additionally might scoop them off with a spoon or pop them with a toothpick, however these are each time-consuming strategies.
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As soon as the bubbles disappear, let the combination cool and solidify on the countertop till it’s at room temperature (about 45–60 minutes). The jelly will set earlier than it reaches room temperature. To relax, cowl with plastic (I really added a sheet of paper towel underneath the plastic to soak up condensation) and refrigerate for no less than 1 hour.
To Make the Topping
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Mix 3 Tbsp sweetened condensed milk and 3 Tbsp milk and blend nicely. Regulate the consistency and sweetness primarily based in your desire. Add extra sweetened condensed milk for a sweeter, thicker combination. Tip: This Hojicha Jelly is vegan-friendly if you happen to skip the condensed milk topping. For a vegan possibility, I extremely suggest serving this with kuromitsu (黒蜜), Japanese black sugar syrup. You can also make it from scratch following my recipe.
To Serve
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Take away the jelly from the mould. For those who used a pan or dish, run a knife alongside the sides of the pan and shortly invert it onto a slicing board to launch the jelly.
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Lower into ½-inch (1.3-mm) slabs after which into sticks.
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Lower into ½-inch (1.3-mm) cubes.
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Switch the cubed jelly to particular person serving dishes and pour some sweetened condensed milk combination on prime. Get pleasure from!
Notes
To make use of a kanten bar: Rinse the bar of kanten fastidiously and break it into items, then soak them in water for half-hour. This can assist dissolve the kanten sooner. Squeeze the water out from the items and they’re prepared to make use of.
To make use of gelatin or agar powder: 1 stick packet (4 g) of kanten powder = 4 tsp powdered gelatin or agar powder. Whereas agar is a broad time period used to translate kanten, agar powder is definitely a definite ingredient from kanten. Please notice that kanten, agar powder, and gelatin every produce a barely completely different jelly texture.
To set 2 cups (500 ml) of liquid, you will have:
- kanten powder: 1 stick packet (4 g)
- kanten bar: 1 bar (8 g)
- kanten threads: 24 threads (8 g)
For this recipe, I added an additional 100 ml water to attain a softer texture than customary kanten jelly.
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