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