Matcha Pudding
User Reviews
4.9
Matcha Pudding
Description
This pudding begins by dissolving gelatin sheets or powder in hot water, then whisking matcha powder sifted through a sieve into a bowl to prevent lumps. Warm milk sweetened with sugar is blended with the dissolved gelatin and matcha, and the mixture is chilled until set. The gentle bittersweet matcha flavor contrasts with the sweet, creamy milk base.
Serving the pudding with a dollop of red bean paste adds a smooth, sweet component traditional in Japanese sweets. An optional topping of whipped cream lends richness and visual appeal but does not alter the subtle matcha flavor.
The pudding is delicate, with a soft but firm gel texture thanks to gelatin. It requires cooling time to set properly.
The recipe notes clarify gelatin sheet equivalences and suggest alternatives like kanten powder for vegetarian versions, highlighting the importance of correct gelatin amounts for a consistent texture.
Ingredients
- 1½ Tbsp green tea powder 1 Tbsp matcha powder weighs 6 g, matcha
- 2 gelatin sheets (or use 5 g gelatin powder; I highly recommend PerfectaGell gelatin sheets, which are nearly odorless and available on Amazon; see the blog post for how to use kanten powder for vegetarian)
- 2 Tbsp water hot
- 1¼ cups milk whole
- ¼ cup sugar (4 Tbsp)
- 3 Tbsp red bean paste sweet, aka anko
- Whipped Cream (optional)
Instructions
- Gather all the ingredients.
- Sift 1½ Tbsp matcha (green tea powder) through a fine-mesh sieve into a medium bowl. If you have a chasen (bamboo tea whisk), you can whisk the powder in the sieve so there will be no green tea powder left inside. Set aside.
- If you are using gelatin sheets, cut 2 gelatin sheets into thin ½-inch (1.3-cm) strips in a separate medium bowl. Please use a heat-resistant bowl as we will dissolve the gelatin using a double boiler (Step 2). If you are using gelatin powder, put 5 g gelatin powder in a medium bowl. Once the gelatin sheet/powder is in the bowl, pour 2 Tbsp hot water and mix.
- In a small saucepan, bring roughly ½ cup water to a simmer and place the bowl of gelatin mixture over the saucepan. The steam will immediately warm up the glass bowl and start dissolving the gelatin. Once dissolved, remove from the heat and set aside.
- Pour 1¼ cups whole milk into a small saucepan and bring it to a near boil. When you see small bubbles around the edge of the saucepan, turn off the heat.
- Add ¼ cup sugar (4 Tbsp) to the milk and whisk well to dissolve the sugar.
- Add 3 Tbsp of the milk mixture into the sifted green tea powder. Whisk with a chasen or small whisk until the mixture is silky smooth and you don’t see any lumps of dry green tea powder left—very important!
- Pour the green tea mixture into the milk mixture and whisk it together. If you blended the powder well in the previous step, this step should be easy and the matcha mixture should combine smoothly with the milk.
- Add the gelatin liquid to the green tea mixture and whisk well.
- Put 3 Tbsp sweet red bean paste (anko) in a medium bowl and pour a small amount of the green tea mixture into the red bean paste. Combine well. The green tea mixture will loosen up the anko. Divide and add the red bean and green tea mixture to each serving cup.
- Pour the green tea mixture on top. Chill in the refrigerator for 2 hours. Once the pudding has solidified, add whipped cream on top and sprinkle with matcha powder to decorate. Serve chilled.
To Store
- You can store in the refrigerator for up to 3 days.
Notes
- Use 2 gelatin sheets per cup of liquid to properly set the pudding; adjust if using gelatin powder accordingly.
- Kanten powder can be used as a vegetarian alternative but requires different handling.
- Sifting matcha powder prevents clumps and ensures smooth texture.
- Serve chilled with sweet red bean paste and optional whipped cream for a balanced dessert.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 47mg | 2% |
| Potassium | 157mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 397IU | 8% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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