Two-Tiered Matcha Gelatin

  • 3 1/2 ounces azuki beans
  • 1/2 teaspoon powdered gelatin, dissolved in water according to package directions
  • Matcha mixture:
  • 3 tablespoons matcha powder
  • 4 tablespoons granulated sugar
  • 2 cups milk
  • 3 teaspoons powdered gelatin, dissolved in 2 tablespoons water


  • Fresh cream
  • Gold leaf
  • Mint


Two-Tiered Matcha Gelatin

  1. In a small bowl, combine azuki jelly ingredients. Microwave mixture for 1 minute at 500 watts, then mix again. Transfer azuki jello to a Bundt pan, and smooth out.
  2. In a large mixing bowl, combine matcha powder and sugar.
  3. In a saucepan over medium heat, add milk. Once it begins to bubble, remove from heat and stir in gelatin. Continue to stir until dissolved.
  4. Pour half the milk into the matcha mixture and blend with a hand mixer until combined. Add remaining milk and whisk until combined.
  5. Pour mixture into Bundt pan, and refrigerate for 2 hours until set.
  6. Flip onto a plate to serve. Cut into slices and garnish with fresh cream, gold leaf and mint.