Easy Matcha Milk Pudding
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 read 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
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