Matcha Milk Pudding is easy to make, and tastes amazing! Sifting matcha is an important step that you don't want to skip, otherwise you have clumps in the milk. Also, straining the matcha milk is important to make the pudding smooth. The red bean paste is optional. We use whole milk, because we like the rich, creamy milk, but you can use milk with less fat or almond milk, soy milk...
Ingredients
For 3-4 servings
1 packet (7g) gelatin
2 cups whole milk
4-5 Tablespoons sugar
1½ Tablespoons matcha powder
Instructions
In a small cup, put 1 TBSP water and sprinkle the gelatin to soften
Heat the milk in a small pan (do not boil)
In a small container, put the sugar. Sift the matcha powder using a tea strainer onto the sugar and gently mix with a spoon
Add the sugar, matcha and gelatin to the milk and stir well
Strain the matcha milk to a bowl and let cool
When the matcha milk is room temperature, stir again and pour it into glass cups
Place the cups in a refrigerator for about 2-3 hours until it has set.
Serve with whipped cream on top
Recipe by Jugetsudo USA at https://jugetsudousa.com/easy-matcha-milk-pudding/