Matcha Soy Milk Pudding with Japanese Dango

matcha soy milk pudding - pigoutyvr

I thought today is National Matcha Day, and I realized that’s for the US only. Anyways, I made a quick and simple matcha dessert, Matcha Soy Milk Pudding for today. Every day is a matcha day, especially for all the matcha lovers out there. This recipe uses 5 simple ingredients and only takes you 10 minutes. You can make them the night before and enjoy them as an afternoon tea treat the next day.

matcha soy milk pudding - pigoutyvr

You can be creative with the toppings, or enjoy the Matcha Soy Pudding on its own. I added azuki (red bean) paste and Japanese dango as toppings. You can buy premade azuki paste in any local supermarket. You can check out my 2-ingredient dango recipe here.

matcha soy milk pudding - pigoutyvr
matcha soy milk pudding - pigoutyvr
matcha soy milk pudding - pigoutyvr

Matcha Soy Milk Pudding

Cook Time 10 mins
Total Time 10 mins
Course Dessert, Snack
Cuisine Japanese
Servings 3 small ramekins

Equipment

  • Sieve
  • Saucepan
  • Silicone Spatula

Ingredients
  

  • 150 mL low-sugar soy milk
  • 10 g sugar
  • tsp sugar-free gelatine powder
  • tbsp cold water
  • 25 mL whipping cream
  • tsp matcha powder
  • 1 tbsp hot water

Instructions
 

  • In a small bowl, add cold water and gelatin powder. Place the bowl in a bowl of hot water and stir until the gelatin powder is dissolved. The mixture should be clear.
  • In another small bowl, sift the matcha powder. Add hot water. Whisk until combined. Set aside.
  • In a small saucepan, add soy milk and sugar. On medium-low heat, stir until sugar is melted. If you are using unsweetened soy milk, add 20g sugar instead. If you are using regular soy milk, you can omit the sugar.
  • Remove the saucepan from heat, when steam begins to rise from the soy milk and small bubbles start to form. Do not boil the soy milk.
  • Add the gelatin mixture into the soy milk. Stir immediately until combined.
  • Add the whipping cream with the matcha. Stir until combined.
  • Add the matcha mixture into the soy milk. Stir until combined.
  • Sift the pudding mixture at least two times before pouring it into small ramekins. Place in the fridge for at least 3 hours or overnight. Ready to Serve.
Keyword Matcha, Soy Milk
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Matcha Soy Milk Pudding with Japanese Dango
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1 Comment

  1. Looks delicious!

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