milk pudding with matcha sauce

Milk Pudding with Matcha Sauce

This milk pudding is very light. Only milk is used, unlike panna cotta. The perfect “wobbliness” depends on one’s preference, but ours is 1.6%. The weight of the gelatin should be 1.6% of the weight of the liquid. Use small plastic cups (we reused cups from store bought flans). When you turn the pudding over, have a bowl of boiling water ready. Immerse the bottom of the plastic cup in the hot water (that melts the pudding a little) and turn the cup upside down on a plate. Pour the matcha sauce over the pudding. Yum!


2 packets (14g) gelatin
2 Tbsp water
2 cups milk
2 Tbsp sugar
1 dash of vanilla extract

3 Tbsp sweetened matcha
2 Tbsp boiling water

1) In a small cup, dissolve gelatin powder in 2 Tbsp of water. Warm milk in a sauce pan,add sugar and vanilla and mix well. Add the gelatin mixture and mix well.

2) Pour the milk mixture in small cups. Refrigerate for 3 hours.

3) In a small bowl, mix the matcha and boiling water and mix well. If you are using unsweetened matcha, add sugar to taste.

4) Place the milk pudding on a plate and pour the matcha sauce over.

Organic Matcha–culinary grade, unsweetened

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