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