Since I’m such a fruit person, it’s rare that I’ll like an overly sweet dessert. In fact, an averagely sweet dessert will probably be deemed overly sweet to my palate. But this matcha pudding is a family favourite that never fails to please even the most hardcore of non-dessert eaters, and the best thing is, as it always is with the homemade recipes I post, it’s super easy to make.
- Make matcha milk tea to your taste (using green tea powder/leaves and a mixture of hot water and milk, the amount depending on how you like your tea - even add sugar if you think that’s something you’d need)
- Using gelatin (at a ratio of 0.2 to 0.5 sheets per 100g of matcha milk tea) and put it in ice until it blooms. Once it has bloomed, take it out and put it on a kitchen towel and leave it in the fridge for an hour or so.
- Heat your matcha milk tea to a heat of around 60-80 degrees celcius (just enough to melt the gelatin). Add the gelatin and stir it with a whisk until it has dissolved completely. If there are gelatin bits you just can’t get rid of, use a sieve and separate the gelatin blobs from the milky matcha gelatin mixture.
- Pour it into your desired container, and leave it overnight to chill!