Water Boilers & Warmers Recipes

Two Layer Japanese Gelatin

Zojirushi Recipe – Two Layer Japanese Gelatin

Here's a simple Japanese dessert recipe made using hot water ready in your water boiler. Gravity helps to separate the two layers while the mixture hardens.


            	Two Layer Japanese Gelatin  Ingredients

Ingredients (serves 4-6):

  • 2 envelopes (14g) unflavored gelatin
  • 1/4 cup (60mL) cold water
  • 7 oz. (210mL) boiling water (212°F or 208°F)
  • 7 oz. (210mL) soy creamer
  • 5 oz. (150g) sweet bean paste*

Topping:

  • 1/2 tsp. (1g) Matcha (green tea powder)*
  • 1 tsp. (3g) powdered sugar

 

*Available in your local Asian grocery store


              Two Layer Japanese Gelatin Step 1
1

Place cold water in a bowl, sprinkle both envelopes of gelatin and let stand 1 minute. Pour boiling water in the bowl and stir until gelatin completely dissolves, about 3 minutes.


              Two Layer Japanese Gelatin Step 2
2

Add soy creamer to the bowl and mix well.


              Two Layer Japanese Gelatin Step 3
3

Add sweet bean paste to the bowl and mix well.

 


              Two Layer Japanese Gelatin Step 4
4

Pour mixture into a 4" x 6" container and refrigerate until firm, about 3 hours.

 


              Two Layer Japanese Gelatin Step 5
5

Mix Matcha and powdered sugar in a small bowl. Remove the gelatin from the container, dust with Matcha-sugar, cut into bite size squares and serve.

 

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