Matcha Milk Pudding ~ yummy!
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I love almost anything with matcha be it tea, ice cream or in bakes. The recipe for today’s post, Matcha Milk Pudding was adapted from a Japanese website (here). I’ve made this dessert twice and this time placed the pudding in a glass instead of unmoulding it on a serving plate. The Matcha Milk Pudding was utterly soft. It didn’t hold its shape for long on serving plate but the taste was perfect. The texture is silky smooth just like soya bean curd pudding (tou hua豆花), so yummy! I’d say that this is a healthy dessert as it is gluten free, eggless and very easy to make. Another keeper recipe 🙂
Matcha Milk Pudding
Prep time
Cook time
Total time
Author: Ann Low
Ingredients
- 2 + ½ tsp Matcha powder or to your taste
- 40g Sugar
- 300ml Fresh milk
- 2 + ¼ tsp Gelatin powder
- 2 tbsp Water
Instructions
- In a small bowl, soak and soften the gelatin with 2 tablespoons water.
- Stir milk and sugar under medium heat until sugar dissolved and milk to almost boil.
- Lower heat, sieve in matcha powder, stir well. Add in the soaked gelatin, and mix till gelatin dissolved. Off heat.
- Strain matcha mixture into moulds and let cooled. Chill pudding in the refrigerator to set for few hours before serving. Top with some cooked red beans as desire before serving.
3.5.3226
抹茶布丁
**很喜欢这抹茶布丁淡淡的清香味，很柔滑，口感像豆花 ~ 赞！
材料：
- 2+1/2 茶匙 抹茶粉或适量
- 40克 细砂糖
- 300克 牛奶
- 2 + 1/4 茶匙 鱼胶粉 （明胶粉）
- 2汤匙 清水
做法：
- 将鱼胶粉和清水混合浸泡在一个小碗内，备用。
- 牛奶和砂糖以中火搅致糖融化 ，牛奶稍微煮滚即可（不需大滚）。
- 转入小火，筛入抹茶粉搅匀。然后加入浸泡过的鱼胶粉，搅致融化，熄火。
- 用筛网过筛，把抹茶奶倒入杯中待凉。然后放入冰箱冷藏数小时致凝固。品尝时如喜欢可放适量煮好的红豆，口感会更加丰富。
Enjoy!
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I’m linking this post to the Little Thumbs Up event, theme for this month, May is ‘Milk’, organised by
Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY
and hosted by Tze of Awayofmind Bakery House