Prep Time
15 mins
Servings
4 Servings
Cook Time
70 mins
Difficulty
Easy
A light, make-ahead Japanese-inspired dessert that pairs delicate matcha kanten jelly with a bright yuzu coconut cream. Uses agar-agar for a silky, low-fat set.
Ingredients
600ml Water
4g Agar-agar powder (kanten powder)
40g Caster sugar
10g Matcha powder, sifted (use culinary-grade)
pinch Pinch of salt
200g Unsweetened coconut yoghurt
25g Icing sugar (adjust to taste)
30ml Yuzu juice (fresh or bottled yuzu; if unavailable, use 15ml lemon + 15ml orange)
1 tsp Vanilla extract
1 tsp Extra matcha powder (for dusting)
5g Toasted sesame seeds (for garnish)
Method
Step 1
Place 600ml water, 4g agar-agar powder and 40g caster sugar in a medium saucepan. Whisk to combine and leave to soak for 5 minutes.
Step 2
Bring the mixture to a gentle boil over medium heat, then reduce to a simmer and cook for 1 minute while stirring so the agar and sugar dissolve fully. Remove from the heat.
Step 3
In a small bowl, make a smooth matcha paste by whisking the 10g sifted matcha with 1–2 tbsp of warm water until lump-free.
Step 4
Whisk the matcha paste into the hot agar mixture along with a pinch of salt until evenly coloured.
Step 5
Pour the warm matcha liquid through a fine sieve into a measuring jug to remove any remaining lumps, then divide between 4 small glasses or ramekins. Leave to cool for 15 minutes at room temperature.
Step 6
Transfer the glasses to the fridge and chill for 45–60 minutes until the kanten is fully set. Kanten sets firmer than gelatin and will be slightly springy.
Step 7
While the jelly chills, make the yuzu cream. In a bowl combine 200g unsweetened coconut yoghurt, 25g icing sugar, 30ml yuzu juice and 1 tsp vanilla extract. Whisk until smooth and taste, adjusting sugar or yuzu as needed.
Step 8
Once the kanten has set, spoon a generous layer (about 2–3 tbsp) of yuzu cream over each portion. Dust lightly with 1 tsp matcha powder and sprinkle 5g toasted sesame seeds to garnish if using.
Step 9
Serve chilled. Store covered in the fridge for up to 48 hours; the kanten will hold its texture best within the first two days.
Nutritional Information
Per serving:
Energy - 142kcal
Protein - 0.9g
Carbohydrates - 21.4g
Fat - 6.3g
Fibre - 2g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
If you cannot find yuzu, substitute equal parts lemon and orange juice. Make the jelly and cream a day ahead and assemble just before serving to keep the cream bright. Adjust sugar to taste, especially if your coconut yoghurt is sweetened.
