Matcha, Soy Milk Panna Cotta
- Matcha ( Japanese Green Tea Powder ) 3/4 tsp (綠茶粉)
- Soy Milk ( Sweetened or Unsweetened ) 140 ml
- Porridge Oats 2 tbsp
- Vanilla Extract 2 drops
- Brown Sugar 1 1/2 tbsp
Soy milk jelly:
- Soy milk 50ml
- Konnyaku Jelly Powder ( Vegetarian ) 1/2 tsp ( 果凍粉 )
- Cooked adzuki beans 1 tsp ( 紅豆 )
- Take 2tbsp of soy milk mix with Green Tea Powder, it may look like paste.
- Heat the remaining soy milk and oats over a low heat for 2 minutes, keep stirring.
- Off the heat and add the green tea with milk mixture, keep using a hand whisk to whisk and add the vanilla extract and sugar, test the taste to adjust the sugar.
- Pour the milk mixture into a glass and keep in the fridge for at least 3 hours to set.
- Then make the soy milk jelly: Put the milk into the saucepan over a low heat, when it appear steam, stir in the vegetarian jelly powder until all melted.
- Off heat and pour the jelly on top of the chilled panna cotta. Chill it again in the fridge to set.
- Before serving, spoon 1 tsp of cooked adzuki beans on top.
- Matcha powder and Konnyaku powder can find it in Japanese or Chinese supermarket.
- Adzuki beans can find it in Chinese or Indian supermarket.
- You can use normal jelly powder instead of Konnyaku powder, because I am vegetarian, so I need to use it.
- If you don’t like Matcha powder, you can skip this, just use soy milk and oats, it is fine.
- Matcha delivers a much higher potency of catechins,chlorophyll, and antioxidants. By weight, matcha contains more antioxidants than blueberries, wolfberries, pomegranates, orange juice and spinach.
- There is evidence from clinical studies that suggests that theanine, when consumed by drinking Japanese green teas, may help to reduce or moderate mental stress responses. http://en.wikipedia.org/wiki/Matcha