Wobbly Astringent Matcha Dessert with Agar

matcha_agarpThe weather during my first two September trips to Japan was surprisingly hot and the humidity level unusually high, especially for a European. I soon discovered the best remedy: cold green tea from vending machines. I also quickly learnt to recognise the better-quality Japanese tea bottles and drank liters of this soothing beverage every day. Last week we experienced several particularly hot days and somehow it brought back the memories of green tea’s soothing power. This is how I decided to make this simple, light and quick dessert. Sharp-flavoured and highly astringent, this is probably a treat for matcha fans only, but if you are one of them, I hope you will like it as much as I did.

For those who have never heard about agar/agar-agar/kanten, it is a gelatinous substance obtained from certain seaweed varieties, usually sold in a form of powder or in long sticks (I always use the powdered form which seems easier to handle). It has been used by food industry all around the world and has been gaining popularity in Western households probably thanks to its vegetable origins and to its health benefits. In fact agar-agar contains water soluble agents, which help digestion and are considered excellent in slimming diets. Even though some people say agar-agar is a gelatin equivalent, I cannot agree with it. It sets food in a different way.

If you like matcha desserts, you might find some of these interesting:

Moist Poppy Cake with Matcha Ganache
Moist Poppy Cake with Matcha Ganache
Light Matcha Cream
Light Matcha Cream
Light Matcha Crème Brûlée
Light Matcha Crème Brûlée
Matcha and Coconut Wobbly Cream
Matcha and Coconut Wobbly Cream
Matcha and Oat Truffles
Matcha and Oat Truffles
Matcha and White Chocolate Truffles
Matcha and White Chocolate Truffles

And if you wonder what to do with agar…

Coconut and Strawberry Wobbly Cream with Agar
Coconut and Strawberry Wobbly Cream with Agar
Light Almond Cream with Plums
Light Almond Cream with Plums
Coffee and Coconut Wobbly Cream with Agar
Coffee and Coconut Wobbly Cream with Agar
Matcha and Coconut Wobbly Cream
Matcha and Coconut Wobbly Cream
Wobbly Rhubarb Delight
Wobbly Rhubarb Delight
Chocolate and Coconut Cream with Agar
Chocolate and Coconut Cream with Agar
Light Coconut Cream with Canned Peaches
Light Coconut Cream with Canned Peaches
Wobbly Cream with Pear and Lime Zest
Wobbly Cream with Pear and Lime Zest

TIPS: I wanted this dessert to be barely sweet, so it might not be sweet enough for most people. Taste the mixture just after adding matcha and adjust to your preferences.

If you have never used agar (aka kanten), beware: it’s very easy to overdose and you will end up with something a brick-hard block of inedible stuff. Every pinch counts, so measure it out with caution. Look closely at your agar package instructions. On mine 1/2 teaspoon is said to set 500 ml/2 cups liquid to a jelly. I use only 1/3 teaspoon and obtain a wobbly, “falling off the spoon” consistency. If you prefer a well-set jelly, use the amount advised on the package.

Do not wait until the liquid becomes cold before pouring it into serving glasses because agar sets at room temperature and once disturbed, it will not reset properly!

Sprinkle the dessert with pure matcha powder only if you are a huge fan. I did it but it makes the astringency level extremely high, so beware!

Preparation: about 15 minutes+ a couple of hours in the fridge

Ingredients (serves four):

500 ml (about two cups) water

2 flat teaspoons matcha powder

2 tablespoons sugar or honey or syrup

1/3 flat teaspoon pure agar powder (check the TIPS above to make sure you add a good amount of agar)

Pour the water into a pan.

Add the powdered agar and the sugar.

Bring to a boil, constantly stirring.

Add the matcha powder.

Simmer for about two minutes, still stirring.

Taste and add more sweetener if needed (heat for one more minute if you have added anything).

Mix in a food processor until matcha dissolves completely.

Pour into individual dishes and refrigerate for at least two hours.

The desserts will keep for several days in the fridge.

Just before serving you can add some coconut cream, whipped cream, sprinkle with confectioner’s sugar or some matcha powder, but the latter option will make the dessert even more astringent.

8 Replies to “Wobbly Astringent Matcha Dessert with Agar”

  1. The colour of that matcha is amazing. Now that I’ve finally used up the last of my gray-green container, I can think about replacing it with something nicer. Is yours Maeda-en brand? Which version. The poppy-seed cake with matcha ganache looks very tasty.

    I’ve never used agar-agar, just gelatin. Maybe I’ll give it a try one day. 🙂

    1. The brand is called Marukyu. I bought it in Japan, so I don’t know if it’s sold abroad. I have bought the cheapest drinking grade and then the baking grade because this tea’s quality is so high, even the cheapest gives outstanding colours (it is no a cheap brand though… I also remember buying here the cheapest matcha – which was not cheap at all in fact – and it was greyish…). You should buy simply a better and more expensive brand.

  2. I had a difficult time finding agar agar that was plain, most sold (or stuff I found) were mixes, like pudding or jello. I hadn’t realized matcha was astringent. Not sure what I thought it was, but definitely not astringent. You always give me home work Sissi . I shall look into it.

    1. Hi, Eva. Have you looked for agar in organic shops? Here they sell it pure. Well, I learnt some time ago from Hiroyuki’s blog that we often mix up astringent and bitter. Green tea is astringent, just like red wine… I never forgot Hiroyuki’s correction which is so right!

  3. This is so funny – I have a Matcha pudding dessert all ready to post this week and posted a cherry jam instead. Now here you are with your Matcha dessert. I love it! So simple, so beautiful and it’s Matcha! Who does love Matcha? Love your wobbly desserts Sissi!

Comments are closed.