Two Layer Japanese Gelatin

Ingredients (serves 4-6):

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*

Topping:

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

*Available in your local Asian grocery store

1

Place cold water in a bowl, sprinkle both envelopes of gelatin and let stand 1 minute. Pour boiling water in the bowl and stir until gelatin completely dissolves, about 3 minutes.

2

Add soy creamer to the bowl and mix well.

3

Add sweet bean paste to the bowl and mix well.

4

Pour mixture into a 4" x 6" container and refrigerate until firm, about 3 hours.

5

Mix Matcha and powdered sugar in a small bowl. Remove the gelatin from the container, dust with Matcha-sugar, cut into bite size squares and serve.