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For Matcha Jelly: Combine agar-agar, sugar, and 1 cup water in a pot; simmer until dissolved
Sift matcha into ⅓ cup hot water (80°C) and whisk until frothy
Combine both mixtures and add 1 extra cup of cold water (to hit the 2-cup mark)
Pour into a dish and chill for 4 hours or overnight
For Matcha Mochi: Whisk glutinous rice flour, sugar, matcha, and milk in a microwave-safe bowl
Cover and microwave in 30-second bursts, stirring in between, until it becomes very stretchy (approximately 2x 30 seconds)
If too firm, splash in a little extra milk to thin it down
For Matcha Cloud: Whisk cream cheese and sugar until smooth
Add cream, milk, and matcha and shake in a jar or use a hand frother until it reaches desired consistency
For Matcha Latte: Combine 3g matcha, 75g water, and 200ml milk