Matcha Milk Pudding
A smooth and gentle-tasting matcha milk pudding that can be easily made at home. With careful measuring and some tips to avoid mistakes, you can achieve a café-quality finish.
Author
baker_yuna
Instructions
Sprinkle the powdered gelatin into the water to hydrate it. Sift the matcha using a tea strainer.
💡 Tip: Hydrating the gelatin well ensures it dissolves evenly.
About 5 min
In a pot, combine the milk, heavy cream, sugar, and matcha, and heat slowly over low heat while stirring. Once the sugar has dissolved and the mixture is warmed, remove from heat.
💡 Tip: Be careful not to let it boil.
About 10 min
Add the hydrated gelatin and stir until fully dissolved, then mix in the vanilla essence. Once evenly mixed, strain through a sieve for a smooth texture.
💡 Tip: Straining improves the mouthfeel.
About 5 min
Pour into serving dishes, cover with plastic wrap once cooled to room temperature, and refrigerate for at least 3 hours to set. Once set, serve with whipped cream or sweet red bean paste if desired.
💡 Tip: Make sure to allow enough time for it to chill and set.
About 120 min
