Two Layer Japanese Gelatin

Two Layer Japanese Gelatin

Here's a simple Japanese dessert recipe made using hot water ready in your water boiler. Gravity helps to separate the two layers while the mixture hardens.

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*


  • 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.




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