Add to a saucepan with the soy milk, cream, matcha powder, and sugar.
Warm gently over a low heat, being careful not to let the milk boil. Bring to a simmer.
Remove from the heat and stir through the gelatine leaves and instant jelly powder until dissolved. (Make sure to squeeze out the water from the gelatine sheets before adding to the warm mixture)
Pass through a fine sieve (to remove lumps) into a jug (for easy pouring).
Pour the mixture into the molds. Transfer to the fridge to set for at least 45 minutes.
Serve with red bean topping.
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