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Matcha Pudding
Makes 4 (100–120 ml cups) · About 20 min + 3 hr in the fridge
Matcha, milk and heavy cream set with gelatin. No steaming or baking.
① Soften the gelatin→② Mix matcha and sugar→③ Warm and dissolve the gelatin→④ Strain and cool→⑤ Chill in cups
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Baking supplies & tea
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How to make it
1
Soften the gelatin
- Put 2 tbsp water in a small bowl
- Sprinkle 5 g powdered gelatin over the top and let sit 5 min
How to tell it's doneThe powder has soaked up the water and is moist and firm all over.
Be carefulIf you pour water onto gelatin, lumps stay. Sprinkle the gelatin onto the water.
2
Mix matcha and sugar
- Put 2 tsp matcha and 40 g sugar in a pot and mix well with a whisk
- Add just 3 tbsp of the milk and mix into a smooth paste
- Add the rest of the milk a little at a time and whisk to thin it out (300 ml milk in total)
How to tell it's doneYou can't see any green bits of matcha.
3
Warm and dissolve the gelatin
- Put over medium-low heat and warm while stirring
- When small bubbles appear at the edge of the pot, turn off the heat (do not let it boil)
- Add the gelatin from step 1 and stir to dissolve
- Add 100 ml heavy cream and mix
How to tell it's doneYou can't see any bits of gelatin, and it is smooth all over.
4
Strain and cool
- Pour through a tea strainer into another bowl
- Set the bottom of the bowl in a larger bowl filled with water
- Cool 5 min while stirring slowly with a spatula
How to tell it's doneIt feels lukewarm when you put a finger in.
Be carefulIf you pour it into the cups while hot, the matcha sinks to the bottom and the color separates into 2 layers.
5
Pour into cups and chill
- Pour the same amount into each of 4 cups
- Scoop the bubbles off the top with a spoon
- Cover with plastic wrap and chill in the fridge for 3 hours
ReadyThe surface doesn't move when you tilt the cup a little. Keep in the fridge and eat within about 2 days.
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🔪 Cutting & cooking tips
If it didn't work out
It won't setIf it boils in step 3, the gelatin has trouble setting. Turn off the heat when bubbles appear at the edge. Also chill it for a full 3 hr.
Green bits are leftIn step 2 you added the rest of the milk before working it into a paste with a little milk. Straining it through a tea strainer makes it smooth.
The color separated into top and bottomIt was not cooled enough in step 4. Stir until lukewarm before pouring.
It's bitterBitterness depends on the matcha. Next time, add 2 tsp more sugar.
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