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1
Mix 250 ml milk and 250 ml water together, add 4 g of kanten powder, and stir.
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2
Transfer 150 ml for the strawberry milk to a separate bowl.
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3
Add 3 tablespoons sugar to the remaining 350 ml, and stir.
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4
Transfer half of the 350 ml from step 2 to a separate bowl, and mix in 1 teaspoon of matcha powder into one of the bowls.
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5
Microwave the matcha milk for 2 minutes (700 W).
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6
Once the matcha milk from Step 3 has hardened, heat the other milk in the microwave for 2 minutes.
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7
Stir halfway through, take it out once it has reached a boil, and pour it in over top of the matcha milk.
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8
Add 3 tablespoons of strawberry jam to the 150 ml set aside in Step 2, and stir.
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9
Once the milk from Step 4 has hardened, microwave for 2 minutes.
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10
Take it out once it has reached a boil, and pour it into the mold.
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11
Cut into diamond shapes once it hardens.
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12
The strawberry portion is soft, so I think you should face the green tea side up first and then cut.
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13
These are cute cut into bite-sized pieces.
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14
Caution: The pectin in the jam (acidic) and milk may separate.
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15
Make sure not to over mix.
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16
You can also mix fresh strawberries and the ingredients together with a mixer, to make it even more delicious.
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17
To prevent separation: instead of mixing in the milk first, divide the water and gelatin into 3 separate portions and microwave.
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18
Add the milk and jam later.
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19
This also helps to speed up the solidifying!
