Matcha & Sago Jelly Cake

I made this in late January after reading a dessert book that I borrowed from the Library.

It started with my intention of making a simple Matcha & Sago pudding which was featured in the book. After I placed the pudding in the fridge for it to be firmed up, I have the sudden thought of turning it into a jelly cake by adding a crystal jelly on top of the pudding, And, the picture posted below is the end-product. It was quite a eye-pleasing piece of dessert, isn’t it?

It is also light and refreshing to the taste bud. My elder girl ate most of it and has been pestering me to make another one since then. I promised her that I will make another one, this time, with fresh mango puree instead of green tea as I could imagine the fresh bright yellow mango below the crystal-like jelly will be equally eye-pleasing. Moreover, all of us at home like mango. Instead of using peach slices to create the rosette, I will probably use fresh kiwi slices to make another rosette as the center-piece under the jelly. Hmm…. I can clearly visualize this Mango & Sago Jelly Cake in my head now :)





  

OK, back to the Matcha & Sago Jelly Cake. below is the tranlated recipe, which I’ve adapted from “美味糕点“ / Pudding:

Ingredients:

For the bottom layer

• 5g matcha powder
• 100g milk
• 40g sugar
• 100g whipping cream
• 4 tbsp sago
• 8g gelatine powder
• 40g water

For the top layer:

• 5g konnyaku jelly powder (ie half a packet)
• 100g sugar
• 450ml water
• 1 piece of canned peach halve
• strawberry to decorate

Methods:

For the bottom layer

• Sprinkle gelatine powder over the water in a bowl, melt it above a saucepan of simmering water, until the liquid become clear.
• Soap sago in water for 30 minutes then boil with water until they become clear in color. Rinse them with cold water and set aside.
• Whisk whipping cream until soft peak.
• Place milk, sugar and matcha powder in a saucepan and cook for 5-8 minutes. Strain and mix with gelatine solution.
• Leave matcha mixture to cool down until thicken. Add in whipped cream and sago, mix well.
• Pour the mixture into a mould and leave in the fridge overnight to set.

For the top layer:

• mix konnayaku powder with sugar.Pour the mixture into 450ml water and bring to boil in a saucepan.
• stir constantly to dissolve the mixture
• leave to cool down
• slice peach halve into thin slices, and arrange them into a rosette in the center of the matcha pudding.
• carefully pour the slightly cooled clear jelly mixture over the matcha pudding layer.
• Leave in fridge overnight to set. Place the strawberry on top as decoration.