The combination of coffee jelly and matcha in the context of a latte is surprisingly delicious and not uncommon in Japanese cafes. Try our version out at home with our Barista grade matcha, Naruto, and Wasanbon sugar from a centuries old manufacturer, Mitani Sugar.
Recipe by Tako Shiho
(for 1 serving)
- 80cc strong coffee
- 5-10g wasanbon sugar
- 1.5g gelatin / 1.2g agar
- 2 tsp matcha
- Pour milk in a mold to make milk cubes and put it in a freezer
- Make strong coffee and warm it up in a pan, then add wasanbon sugar and gelatin/agar to dissolve. Pour it in a container and cool it in a fridge until it's set.
- Mix sifted matcha powder, sifted wasanbon and warm milk well and chill it
- Put coffee jelly in a glass, frozen milk cubes, and pour milk and the syrup
What is Wasanbon sugar?
Wasanbon sugar is a high-grade sugar which is used mainly for wagashi (traditional Japanese sweets) originated in the Edo period.
It has a delicate flavor and texture which melts in your mouth.
It is made from a particular type of sugar cane called “chikusha”, harvested at the end of the year in Kagawa and Tokushima prefecture, on Shikoku Island. Wasanbon production is done in 8 steps, and the whole process can take up to 20 days. Surprisingly, this same technique has still been followed since the Edo period.