Matcha Pudding

Matcha Pudding

These matcha puddings are bountiful little bowls of creamy (yet green) temptresses of the tongue that taste AMAZING - as if made from a top-secret recipe perfected over years of R&D in a high-security restaurant kitchen, the recipe kept under lock and key in a Godzilla guarded vault somewhere deep under Tokyo. Yes - that good.

In fact, Rachel’s wonderful Matcha pudding, complete with a cheeky and tantalizing little wobble every time you dip your spoon in - is incredibly quick and easy to make; it’s up to you if you want to keep the pretense going for your guests - currently silenced in the throes of matcha pudding ecstasy they’ll believe anything! Either way, these little hits of heaven are the perfect accompaniment to a mid-morning Matcha latte...

Matcha Pudding Ingredients

Makes about 3 small matcha pudding ramekins

Ingredients

5 g gelatin powder

2 tbsp hot water

285 g milk of choice

50 g sugar (may adjust if using alternative milk that is already sweetened)

7 g matcha

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Matcha Pudding Directions

Use a small bowl to dissolve gelatin powder with water.

In a small pan, heat milk and sugar on medium-low heat. Sift in the matcha powder and mix constantly until the milk almost comes to a boil.

Turn off the heat and whisk in the gelatin mixture.

Pour the mixture into cups and refrigerate for 2 hours or until solidified.

Voila - your matcha pudding is ready!