A decadent dessert for matcha lovers! This pudding is easy to make—just mix, chill, and let it set—yet tastes like something from a specialty café.
Instead of hot water, warm milk is used to dissolve the matcha, giving the pudding a rich, concentrated flavor. Silky, melt-in-your-mouth layers make this an exquisite treat.
20 minutes
+ additional cooling time
minori
PROFILE
INGREDIENTS
SERVES 3
Original recipe (1X) yields 3 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 5 2/3 oz whole milk
- 2/3 oz granulated sugar
- 3g powdered gelatin
- 3 1/2 oz heavy cream
- A1/3 oz matcha powder
- A1 oz light brown sugar
- A4 1/4 oz whole milk
- A2g powdered gelatin
- A1 3/4 oz heavy cream
DIRECTIONS
- 1
Prepare the milk layer:
In a small saucepan, heat milk and sugar until about 160°F (70°C)—steaming until small bubbles form around the edges. Remove from heat and add gelatin, stirring until dissolved.
- 2
Add cream:
Mix in the heavy cream, strain through a fine sieve, and transfer to a bowl. - 3
Chill:
Place the bowl over an ice bath and stir with a plastic scraper until slightly thickened.
- 4
Pour into molds and refrigerate until fully set.
- 5
Prepare the matcha layer (A):
In a small bowl, whisk sifted matcha powder and brown sugar together.
- 6
Heat the milk:
In a saucepan, warm the milk to about 160°F (70°C). Stir in gelatin until dissolved.
- 7
Combine:
Gradually add the warm milk to the matcha mixture, whisking well to prevent clumps.
- 8
Add heavy cream, strain through a sieve, and transfer to a bowl.
- 9
Chill to thicken:
Place the bowl over an ice bath, stirring until slightly thickened.
- 10
Layer:
Once the milk layer is completely set, pour the matcha mixture on top. Refrigerate until fully firm.
RecipeID
802
Tips & Notes
・Make sure the milk layer is fully set before adding the matcha layer. For faster setting, chill the bowl in an ice-water bath before pouring into molds.
・Add warm milk gradually to the matcha mixture, whisking each time, to avoid lumps.
・Light brown sugar enhances richness, but granulated or caster sugar can be substituted.
・This recipe uses quick-dissolving gelatin. If using powdered gelatin that requires blooming or sheet gelatin, the texture may differ slightly.
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"Restaurant-quality flavors, easily at home." I strive to create café-style meals using familiar, everyday ingredients. I focus on simple seasonings that bring out the natural flavors of the ingredients, without adding anything unnecessary. Because food is such an essential part of our daily lives, I want to make mealtime more enjoyable. I hope I can help you do just that!