Matcha Pudding is a simple dessert with no baking involved. The slight bitterness of matcha, a lightly sweetened smooth and silky texture, and the beautiful green colour make you addicted to this dessert. Sweet toppings are must-haves.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 7g/0.25oz (1 tbsp) matcha powder (note 1)
- 40g/1.4oz (3 tbsp) sugar
- 4g/0.14oz (1½ tsp) gelatine powder
- 2 tbsp water (to soak gelatine)
- 150ml/5.1fl oz milk (note 2)
- 120g/4.23oz (125ml/4.22fl oz) thickened cream/heavy cream (35% fat)
- Whipped cream (Chantilly cream)
- Boiled azuki bean paste (note 4)
- Mint leaves for garnish
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Soak the gelatine powder in the 2 tablespoons of water. When the powder is completely soaked, microwave it for 15-20 seconds to melt it.
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Put the sugar in a jug (minimum 350ml/11.8fl oz capacity), then put the matcha powder through a sieve into the jug.
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Mix well using a small whisk until lump free.
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Add about ¼ of the milk to the jug and mix well vigorously until the mixture becomes smooth and lump free.
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Add the gelatine liquid to the jug and mix, then add the remaining milk and cream to the jug.
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Mix well ensuring that the matcha paste is completely mixed into the liquid (note 5).
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Gently pour the matcha mixture into serving glasses/cups through a sieve (note 6).
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Chill the glasses/cups in the fridge for 3 hours.
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Drop 1 heaped tablespoon of whipped cream on the surface of the pudding.
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Drop 1 heaped teaspoon of boiled azuki bean paste next to the cream.
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Put mint leaves on top.
1. Any brand of matcha powder is OK for this. However, the matcha powder of some brands is coarser than others, and you may find tiny dark green bits mixed in the pudding. See the post about different brands of matcha powder.
2. I used full cream milk, but light milk is OK too.
3. The toppings make your Matcha Pudding a complete dessert from both the flavour and the visual perspectives. But if you want to reduce the sweetness, you can use only a small quantity of toppings and/or use just one topping.
I also added topping variations in the MEAL IDEAS section of this post, below the recipe card.
4. Boiled azuki bean paste is similar to Sweet Red Bean Paste (Anko), but it contains more liquid and the sweetness is not as intense as anko. You can buy boiled azuki bean paste in a can at Japanese/Asian grocery stores. Please see the sample photo in the post.
5. Matcha paste often gets stuck on the side and bottom of the jug. Use a spatula to scrape the matcha paste off the side/bottom of the jug and dissolve it.
6. It makes about 300ml/10.1fl oz of matcha pudding mixture, which can make 2-3 servings. I used two cocktail glasses to serve Matcha Pudding.
7. Matcha Pudding keeps few days in the fridge. The toppings should be added at the time of serving.
8. Nutrition per serving assuming 2 servings, not including toppings.
serving: 178g calories: 327kcal fat: 23g (29%) saturated fat: 15g (75%) trans fat: 0.8g polyunsaturated fat: 1g monounsaturated fat: 5.9g cholesterol: 74mg (25%) sodium: 57mg (2%) carbohydrates: 25g (9%) dietary fibre: 0g (0%) sugar: 26g protein: 6g vitamin D: 2mcg (10%) calcium: mg (10%) iron: 0.1mg (1%) potassium: 166mg (4%)