Рецепт Matcha Milk Pudding 抹茶布丁
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Matcha Milk Pudding 抹茶布丁
I love almost anything with matcha be it tea, ice cream or in bakes. The recipe for today's post, Matcha Milk Pudding was adapted from a Japanese website (here). I've made this dessert twice and this time placed the pudding in a glass instead of unmoulding it on a serving plate. The Matcha Pudding was utterly soft. It didn't hold its shape for long on serving plate but the taste was perfect. The texture is silky smooth just like soya bean curd pudding (tou hua豆花), so yummy! I'd say that this is a healthy dessert as it is gluten free, eggless and very easy to make. Another keeper recipe :)
Matcha Milk Pudding
Ingredients: (with minor adjustments)
- 2 + 1/2 tsp Matcha powder or to your taste
- 40g Sugar
- 300ml Milk
- 2 + 1/4 tsp Gelatin powder
- 2 tbsp Water
Method:
In a small bowl, soak and soften the gelatin with 2 tablespoons water.
Stir milk and sugar under medium heat until sugar dissolved and milk to almost boil.
Lower heat, sieve in matcha powder, stir well. Add in the soaked gelatin, and mix till gelatin dissolved. Off heat.
Strain matcha mixture into moulds and let cooled. Chill pudding in the refrigerator to set for few hours before serving. Top with some cooked red beans as desire before serving.
2+1/2 茶匙 抹茶粉或适量
40克 细砂糖
300克 牛奶
2 + 1/4 茶匙 鱼胶粉
2汤匙 清水