Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, light barley tea jelly. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Light Barley Tea Jelly is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Light Barley Tea Jelly is something which I have loved my whole life.

Barley tea is a roasted-grain-based infusion made from barley which is a staple across East Asian regions like China, Japan, the Koreas, and Taiwan. It has a toasty flavor, with slight bitter undertones. Tea Light - Jasmine - Lumières de thé parfumées - Grande bougie de lumière de thé - Main versée - Lumières de thé végétalienne - Mélange et allumette. A wide variety of barley tea options are available to you, such as style.

To begin with this particular recipe, we must first prepare a few components. You can have light barley tea jelly using 5 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Light Barley Tea Jelly:

1. Make ready 800 ml Water
2. Take 10 grams Gelatin
3. Get 6 tbsp Sugar
4. Take 15 grams Barley tea
5. Take 1 Kinako and milk

In Japan, people called it Mugicha. It is very popular in China, Korea, Japan, and America. Some people drink it instead of coffee. Although barley tea is regarded as a summer beverage by many Japanese, I drink it regularly all year round, after a bath.

Instructions to make Light Barley Tea Jelly:

1. 15 g of barley tea leaves is about this much; about 4 tablespoons.
2. Bring water to a boil in a pot that can be made air-tight.
3. Turn off the heat and add the tea leaves all at once.
4. Once the tea leaves are added, close the lid and steam for 1:30 minutes.
5. Once steamed, line a strainer with a paper towel and strain the tea. It should become this dark.
6. Turn on the heat again and dissolve the sugar and gelatin into the tea while warming it. Once dissolved, transfer to a heatproof container and chill in the refrigerator.
7. Transfer your desired amount to a dish with a spoon. Top as you like with kinako and milk to make it like a Japanese-style coffee jelly.

Some people drink it instead of coffee. Although barley tea is regarded as a summer beverage by many Japanese, I drink it regularly all year round, after a bath. Barley tea is the oldest tea in Japan. It contains no caffein, so even children can drink it. And it contains starch, so it goes bad rather quickly in hot weather.

So that’s going to wrap it up with this exceptional food light barley tea jelly recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!