Matcha pudding is a delicate dessert with a hint of earthiness from the matcha and a creamy silky texture. It is so easy to make with very few ingredients. You can enjoy it at home or package it nicely to make a little gift. This recipe is all about how to make the best creamiest and silkiest matcha pudding. You will be blown away by how easy it is.
Important tips to not miss
- Bloom gelatin in water first – This is probably the most important part of making this pudding recipe. To bloom gelatin in water is really easy. All you need to do is mix gelatin and water together and set it aside to use later. But if you skip this set, there is a chance the pudding will not set properly.
- Whisk matcha powder in milk first – It might be weird to whisk matcha in milk… usually you whisk matcha in water or hot water. I decided to whisk it in milk because I didn’t want to dilute the pudding any further. But this is an important step to prevent any matcha clumps in the pudding. The clumps will alter the texture and you will not get a balanced flavor through the pudding.
Ingredients for Matcha Pudding
- Whole milk – you can use any milk of your choice. However, the creamier the milk, the creamier the pudding will be.
- Heavy cream – This helps the pudding become smoother and creamier in texture. I think adding heavy cream makes a big difference in the creaminess of the pudding.
- Egg yolk – This makes the pudding rich and creamy
- Sugar – I am using white granulated sugar. You can use any sweetener of choice, but you may need to adjust depending on the type of sweetener.
- Vanilla extract – This adds an additional scent
- Matcha – There are many types of matcha. For this recipe, culinary match works perfectly.
- Gelatin – I am using gelatin powder
How to serve
This should be served and eaten cold. You can eat it as is because it is already sweet. But you can add additional toppings to further elevate the dessert. Additional toppings:
- Whipped cream
- Red bean paste
- Fresh fruits
- Drizzle of honey
Matcha pudding
This recipe is all about how to make the best creamiest and silkiest matcha pudding.
Equipment
- Small jars or ramekins (I used 3 small pudding containers)
Ingredients
- 300 ml Whole milk
- 50 g Heavy cream
- 1 Egg yolk
- 4 tbsp Sugar
- 1 tsp Vanilla extract
- 1 tbsp Matcha
- 5 g Gelatin
- 2 tbsp Water to combine with gelatin to “bloom” gelatin
Optional topping
- Whipped cream
- Red bean paste
- Fresh fruits
- Drizzle of honey
Instructions
- Start by combing water and gelatin together in a small bowl. This will help bloom the gelatin to use later.
- Then whisk matcha powder with 50ml of the milk. This will make a smoother pudding with less matcha clumps.
- With the remaining 250ml of milk, pour into a pot and turn on stove to medium heat.
- Add in heavy cream, egg yolk, and sugar and whisk until fully combined
- Whisk until the mixture heats up. You should start to see small bubbles on the side of the pot. Once you see this, turn off heat. Do not let it come to a boil.
- Then mix in gelatin mixture and vanilla extract. Mix until you don’t see any gelatin clumps. Gelatin should melt in seamlessly and quickly.
- Pour into small jars or ramekins. I am using 3 small containers and filling it up evenly (about 110 ml each of the pudding)
- Place in refrigerator over night or for 3-4 hours until pudding sets.
- Serve cold with optional toppings and enjoy!
