Sweets and drinksPuddingsJapanAbout 15 minutes preparation, 2 to 3 hours chilling
Japanese matcha pudding is a cool, wobbly dessert with a clear green tea aroma. The pudding is smooth, faintly bitter on the first taste and sweet on the finish, served with red bean paste. The hardest part is whisking the matcha until it fully dissolves, since any lumps leave the pudding grainy.
The gelatin needs a full 5 minutes to bloom before it goes into the still warm milk, because milk that has cooled will not take it up. The milk is warmed rather than boiled so the pudding does not weep.
This batch weighs about 518g, at roughly 117 calories per 100g.
Method
Stir 7.5g of gelatin powder into 90ml of warm water and leave it for about 5 minutes to bloom fully.
Sift 4g of matcha powder into a small bowl, add the remaining 90ml of warm water and whisk with a tea whisk or a hand whisk until completely dissolved.
Pour 180ml of unsweetened oat milk and 15ml of honey into a small pot and heat over medium heat for about 5 minutes until warm, without letting it boil.
Take the pot off the heat, pour the warm milk into a large bowl, add the bloomed gelatin and stir gently until it dissolves.
Pour the whisked matcha into the milk and gelatin and stir until the color and texture are even.
Stir in 60ml of whipping cream for a richer, smoother pudding.
Pour the mixture into 2 glasses or pudding molds, cover them and chill for 2 to 3 hours to set.
To serve, spoon 60g of sweet red bean paste over the top.
Tips
Sifting the matcha before whisking is what keeps lumps out of the pudding.
Good quality matcha gives a bright green color and a clean flavor rather than a harsh one.
Warm the milk only, since boiling weakens the gelatin and the pudding will not set firm.
Honey is still a form of sugar, so weigh the amount, and halving it while adding more matcha gives a sharper tea flavor.
For a lighter texture, cut the whipping cream and add more oat milk, and the pudding stays smooth.
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