BETA
Matcha Milk Pudding with Sweet Red Bean
A silky, just-set green tea milk pudding with a gentle wobble and grassy, slightly bitter matcha flavour, topped with sweet red bean paste and a final dusting of matcha.
260 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Whole milk400 ml
- Heavy cream (35%)100 ml
- Granulated sugar60 g
- Matcha powder2 tsp
- Powdered gelatin7 g
- Cold water3 tbsp
- Vanilla extract0.5 tsp
- Sweetened red bean paste (anko)120 g
Quantities describe recipe usage, not package sizes.
Allergen notes
Milk. Gelatin is not vegetarian; for a vegetarian version, boil 1 tsp agar powder with the milk for 2 minutes instead.
Method
Bloom the gelatin
Sprinkle the gelatin over the cold water in a small bowl and leave for 5 minutes, until spongy.
Make a matcha paste
Sift the matcha into a bowl. Warm 3 tbsp of the milk until hot and whisk it into the matcha until completely smooth, with no lumps.
Heat the milk
In a saucepan, heat the remaining milk, the cream and sugar over medium heat, stirring, until steaming with small bubbles at the edge (about 80°C). Do not let it boil.
Combine
Take the pan off the heat and whisk in the bloomed gelatin until fully dissolved. Whisk in the matcha paste and vanilla, then strain through a fine sieve into a jug. Let it cool for 10 minutes, stirring now and then.
Chill until set
Pour into 4 small glasses or cups. Cover and refrigerate for at least 4 hours, until set with a soft wobble.
Serve
Top each pudding with a spoonful of red bean paste and a light dusting of matcha through a small sieve.
Matcha clumps easily, so always sift it and make a paste first. The 260 minutes includes 4 hours of chilling; the puddings keep, covered, for 2 days.
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