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.