Matcha Vegan Panna Cotta
User Reviews
5
Matcha Vegan Panna Cotta
Description
This Matcha Vegan Panna Cotta blends unsweetened soy milk with matcha powder dissolved carefully to avoid lumps, then sets with agar powder, a vegan gelling agent derived from seaweed. Sugar is added for sweetness, and water with agar is heated to boiling before combining with the milk mixture. The panna cotta is poured into molds or serving dishes and chilled to set into a firm yet tender texture.
The matcha powder imparts a bright green color and subtle bitterness balanced by the sweetness of the sugar. Agar powder requires boiling and a short simmer to dissolve fully, ensuring the dessert firms properly at room temperature within about an hour. This panna cotta's texture differs from gelatin-based versions, offering a slight springiness native to agar gels.
Serving suggestions include sprinkling extra matcha powder on top or adding Japanese-style accompaniments such as anko (sweet red bean paste), mochi balls, chestnuts in syrup, and various berries to provide increased complexity, texture contrast, and visual appeal. This dessert is suitable for vegans and those avoiding dairy or gelatin.
The notes explain proper handling of kanten (agar) powder and alternatives like gelatin or agar powder, along with soaking instructions for agar sticks if used, ensuring successful setting regardless of agar form.
Ingredients
- 1¼ cups soy milk I used Kikkoman® Pearl Organic Soymilk - Unsweetened, unsweetened
- 1 Tbsp green tea powder plus 1 Tbsp more to sprinkle on top when serving, matcha
- 1⅔ cups water
- 1 tsp agar powder see Notes; read more about this vegan gelling agent in my kanten powder post, aka kanten
- 7 Tbsp sugar (⅓ cup + 4 tsp)
- toppings of your choice (optional; I recommend matcha powder, edible gold leaf flakes, anko (sweet red bean paste), shiratama dango (mochi balls), kuri kanroni (chestnuts in syrup), and/or assorted berries)
Instructions
- Gather all the ingredients.
- In a small saucepan, heat 1¼ cups unsweetened soy milk over medium heat until warm to the touch. Keep a close eye on the pot and DO NOT BOIL. Turn off the heat.
- Place 1 Tbsp matcha (green tea powder) in a bowl. Add a little bit of the heated soy milk. Using a whisk or chasen (bamboo whisk), mix the soy milk and matcha together. Tip 1: Matcha dissolves easier in warm liquid. Tip 2: Gradually add in the soy milk. DO NOT pour too much soy milk at once. Superfine matcha powder can easily become lumpy and harder to combine.
- Add more soy milk as needed, until the mixture becomes a smooth paste and there are no more lumps of matcha.
- Add the matcha paste back into the soy milk in the pot. Whisk it well to combine.
- In a new pot, add 1⅔ cups water and 1 tsp kanten (agar) powder.
- Whisk together and bring it to a boil on medium-high heat. Once boiling, reduce the heat to low and cook for 2 minutes until the powder is completely dissolved.
- Add 7 Tbsp sugar to the kanten mixture and whisk to combine.
- Then, add the matcha soy milk to the kanten mixture. Give it another whisk until well combined, and turn off the heat.
- Prepare glass ramekins or containers on a tray. Place a fine-mesh strainer over the ramekin and strain the matcha soy milk mixture. Divide the mixture evenly.
- Using a spoon, collect the small bubbles into one corner of the ramekins and scoop them up. Chill in the refrigerator for at least 2 hours to set.
To Serve
- Sprinkle extra matcha on top using a fine-mesh strainer. Then, add the optional toppings of your choice. For these ramekins, I placed gold flakes on top (you can buy them on Amazon).
- For this ramekin, I sprinkled matcha and decorated with strawberries and blackberries.
- For the last ramekin, I placed anko (red bean paste), mochi balls (shiratama dango), and chestnuts in heavy syrup.
Notes
- Use powdered agar (kanten) that requires boiling for at least 2 minutes to dissolve fully for proper setting.
- If using agar sticks, soak in water for 30 minutes, then squeeze out excess before use to dissolve faster.
- Matcha powder dissolves better when mixed gradually into warm soy milk to avoid lumps.
- The panna cotta sets within about an hour at room temperature and can be served with traditional Japanese toppings for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6small
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Calories | 91kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 25mg | 1% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 443IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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