If you’re looking for a delightful dessert that’s both easy to make and bursting with flavor, my Matcha Green Tea Pudding is just what you need! This Japanese-style custard pudding is infused with real matcha powder, creating a light and creamy treat that’s perfect for any occasion. Plus, it can be made in batches and stored in the fridge, so you can enjoy this delicious pudding throughout the week—trust me, once you try it, you’ll want to keep this recipe close at hand!
Table of Contents
Why I Love This Recipe
I absolutely love my Matcha Green Tea Pudding because it’s an easy-to-make Japanese-inspired dessert that brings a taste of tradition to your home, just like my Silken Matcha Tofu Pudding! Using the same base as my Japanese Style Custard Pudding, this recipe features a creamy custard infused with rich matcha flavors, creating a delightful treat that you won’t find anywhere else!
What makes this dish special is its straightforward approach; with just 15 minutes of prep time, you simply mix the ingredients, heat the milk, and let it chill in the fridge—no baking required! This pudding is perfect for anyone looking for a light and delicious Japanese dessert that’s easy to whip up anytime. So grab your matcha powder, and let’s dive into this delightful treat!
Ingredients
Ingredients
- Gelatin – 1 envelope of unflavored Gelatin found in supermarkets.
- Egg Yolks – use large eggs and separate egg yolks from the egg whites. Only the yolks will be used for this dessert.
- Sweetener – use your preferred sweetener.
- Milk – warmed diary milk.
- Heavy Cream – heavy cream or heavy whipping cream.
- Vanilla Extract – concentrated flavors of Vanilla, used for flavoring the pudding.
- Matcha Powder – green tea leaves that have been ground into a powder. I recommend using culinary grade Matcha Powder for the best taste price ratio, but you can use ceremonial grade premium matcha for vibrant coloring.
Directions
Step 1 Combine gelatin and water in a mixing bowl to let the gelatin bloom.
Step 2 Separate the egg whites from the yolks, as the egg whites will not be used for this recipe.
🥚 Egg Yolk Separation Pro Tip
The easiest way to separate the yolk from the white is to crack the eggshell in half and carefully Pass the Yolk Back and Forth between the two shell halves until only the yolk remains.
Step 3 In a mixing bowl, combine the egg yolks with the sweetener and beat until they turn a pale shade of yellow. Gradually temper in the warmed milk while mixing to prevent cooking the eggs.
🥛 Warming Milk Pro Tip
The easiest way to warm the milk is to Microwave for 15-20 Seconds.
Step 4 Transfer the mixture to a pot and heat over medium-low, stirring continuously until it starts to bubble just before boiling or reaches a temperature of 160°F. Remove from heat.
🍲 Boiling Pro Tip
Do not let the Mixture Come to a Full Boil, as this will cook the eggs and result in a clumpy pudding.
Step 5 Stir in the heavy cream, vanilla extract, matcha powder, and gelatin. Whisk thoroughly until everything is well combined.
🥄 Gelatin Pro Tip
If your gelatin is in a Solid State, Microwave for 5-10 Seconds to revert it to a liquid state.
Step 6 Pour the pudding mixture through a fine mesh strainer into ramekins or pudding molds and place them in the refrigerator. Let them chill for about 3-4 hours until the pudding is firm.
Recipe Variations
If you’re looking to make a simple Japanese Style Custard Pudding, you can easily omit the matcha powder and instead drizzle some caramel syrup on top for a classic version of the recipe!
Pairing Recommendations
This light matcha dessert pairs fantastically with warm matcha-style drinks like my Hot Matcha Latte or Sea Salt Matcha Latte. The rich flavors of these beverages beautifully complement the creamy, subtle sweetness of the pudding.
Frequently Asked Questions
Is it normal to have clumps of matcha powder in the mixture?
Yes, it's normal to have clumps of matcha powder in the mixture, especially if the powder isn't sifted or if it's not finely ground. This is why we use a fine mesh strainer to strain the mixture as we pour it into the serving vessels.
Can I make this pudding in advance?
Yes, you can prepare the pudding up to 14 days in advance. Just make sure to cover it well during storage in the fridge.
How can I tell when the milk is warm enough without boiling it?
The best way is to use a kitchen thermometer to check that the milk reaches about 160°F, or warm it until it feels hot but not bubbling.
Storage Tips
To store leftovers, place them in an airtight container and store it in the fridge. This creamy delight will remain fresh and delicious for a generous 7 to 14 days.
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Watch How To Make It
Matcha Green Tea Pudding
Ingredients
- 1 Envelope Gelatin 1 tbsp
- 3 tbsp Water
- 4 Egg Yolks eggs white are not used
- 1/3 Cup Sweetener your preferred sweetener
- 1 Cup Milk warmed
- 1 Cup Heavy Cream
- 2 tsp Vanilla Extract
- 1 tbsp Matcha Powder
Instructions
- Gather all the ingredients.
- Start by mixing gelatin with water in a bowl to allow it to bloom.
- Next, separate the egg yolks from the whites.
- In a separate bowl, whisk together the egg yolks and sweetener until they become a pale yellow color. Slowly add the warmed milk while stirring to temper the mixture and prevent the eggs from cooking.
- Pour this mixture into a pot and heat it over medium-low heat. Stir continuously until it begins to bubble gently, just before boiling, or until it reaches 160°F. Then, remove it from the heat.
- Add the heavy cream, vanilla extract, matcha powder, and bloomed gelatin to the pot. Whisk everything together until fully blended. Note - if the gelatin is solid, microwave for 10-15 seconds to return it back to liquid state.
- Finally, use a fine mesh strainer and pour the pudding mixture into ramekins or molds and place them in the refrigerator. Chill for about 3-4 hours until the pudding is set.
