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...
Makes about 3 small matcha pudding ramekins
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
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!