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Bloom the gelatin powder with ½ cup water and add to a stand mixer bowl, optionally add in some marshmallow root extract.
Heat 1 cup sugar, ½ cup maple syrup or honey, and ⅓ cup water in a medium saucepan until it reaches 241-245 F (ball stage).
With the stand mixer fitted with a whisk attachment, whisk the bloomed gelatin, then slowly drizzle in the hot syrup, being careful.
Whip until thickened and lighter, then add ½ teaspoon pandan extract, 1 teaspoon matcha, and 1 teaspoon to 1 tablespoon red miso, and whip again until thickened and ribbons can form in the batter.
Transfer the mixture to a parchment-lined small baking dish and let it set for at least 1 hour.
Before it sets, add freeze-dried strawberries and dust with coconut shreds if desired.
Before cutting, dust with powdered sugar.