Name: How To Make Matcha Pudding (Layered Green Tea Pudding)
Prep time: 120 min
Cook time: 10 min
Total time: 130 min
Yield: 3
Cuisine: Japanese
Ingredients: 200 ml Milk; 200 ml Heavy Cream; 40 g Granulated Sugar; 2 Tbsp J Taste Matcha Powder (or your favorite matcha powder); 5 g Gelatin Powder; 1 Tbsp Cold Water; Sweetened Red Beans (Azuki), as needed (topping); 2 tsp J Taste Matcha Powder (or your favorite matcha powder) (for the matcha syrup); 1 tsp Granulated Sugar (for the matcha syrup); 1 Tbsp Boiling Water (for the matcha syrup); 100 g Brown Sugar (for the brown sugar syrup); 100 ml Water (for the brown sugar syrup)

How To Make Matcha Pudding (Layered Green Tea Pudding)-Japanese Taste

Dessert Easy Gelatin Green Tea Gluten-free Matcha Party Food Pudding Red Bean

Want to try a dessert that is different from the usual? Then give this Matcha Pudding a try! Its sweet yet slightly bitter taste is pleasant to your palate, unlike any other desserts. We are excited to introduce you to our Matcha Pudding recipe, featuring J Taste Multipurpose Matcha Powder, which already contains a bit of sweetness.

Don't hesitate to try this Japanese dessert, even if you are a beginner. Our Matcha Pudding recipe is incredibly easy, using gelatin instead of a steamer or oven. Feel free to enjoy making it at home with us.

This Matcha Pudding boasts an elastic, jiggly, and silky texture achieved with just a minimal amount of gelatin powder. To ensure your matcha pudding turns out perfectly, we'd like to share some helpful tips with you:

Mix the matcha powder and granulated sugar beforehand: Matcha powder tends to become lumpy when mixed with liquid, so pre-mixing it with granulated sugar ensures that the matcha particles spread evenly.
Opt for granulated sugar: While there are various types of sugar available, granulated sugar is the most suitable for mixing with matcha powder. Its coarse and smooth particles facilitate even distribution of matcha, ensuring a smooth blend.
Pay attention to the temperature of your hot water: When dissolving gelatin in hot water, be cautious of the water temperature. If the water is too hot, the mixture can become smelly and difficult to firm up properly. The optimal temperature for dissolving gelatin is between 50-60℃.

Remember these tips when preparing our Matcha Pudding. While Matcha Pudding is delightful on its own, we are going to introduce two additional sauces in this recipe: matcha sauce and brown sugar sauce. Both sauces are simple to make and introduce new flavors to the Matcha Pudding. Enjoy your Matcha Pudding with these sauces for a delightful teatime treat!

Overview

Prep time: 2hrs 0mins

Cook time: 10 mins

Total time: 2hrs 10mins

Total servings: 3

Difficulty: Easy

Ingredients

200 ml Milk
200 ml Heavy Cream
40 g Granulated Sugar
2 Tbsp J Taste Matcha Powder (or your favorite matcha powder)
5 g Gelatin Powder
1 Tbsp Cold Water
Sweetened Red Beans (Azuki), as needed (topping)
2 tsp J Taste Matcha Powder (or your favorite matcha powder) (for the matcha syrup)
1 tsp Granulated Sugar (for the matcha syrup)
1 Tbsp Boiling Water (for the matcha syrup)
100 g Brown Sugar (for the brown sugar syrup)
100 ml Water (for the brown sugar syrup)

Expert's Tip

J Taste Multipurpose Natural Matcha Green Tea Powder 90g

While there are many matcha green tea powders available in Japan, J Taste Multipurpose Matcha Powder is truly worth trying. This versatile powder is perfect for both beverages and desserts, as it easily dissolves and retains its vibrant hue even when heated. Keep a pack at home to savor authentic Japanese flavor whenever you like.

Instructions

ingredients for the matcha sauce and the brown sugar sauce

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1) Gathering the Ingredients

Gather the ingredients together.

2) Blooming the Gelatin

Add the gelatin powder to water and mix together. Set it aside until further use.

mixing J Taste Matcha and sugar together

3) Mixing Matcha Powder and Sugar Together

Mix matcha powder and granulated sugar together.

4) Bringing the Milk to a Simmer

Pour the milk into a pot and heat it over medium heat. Turn off the heat when the temperature reaches around 60℃.

mixing the matcha powder mix with the gelatin mix

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5) Combining the Matcha Mixture and Gelatin Together

Add some hot milk to the bowl with gelatin (from step 2) and stir well to dissolve it. Pour the mixture into the pot and mix well.

Then add some milk to the bowl with the matcha powder mixture (from step 3) and stir well to dissolve it. Pour the mixture into the pot and mix well again. Make sure everything is fully dissolved.

adding the rest of the milk back into the matcha mixture

straining the matcha mixture for a better texture

chilling the matcha mixture over a bowl of ice water

preparing jars to add the matcha pudding into

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6) Adding the Matcha Pudding Mixture To The Molds

Add the heavy cream and mix well again. Set up a separate bowl with a strainer and strain the pudding mixture into the bowl.

Prepare a cold ice bath in another bowl and place the bowl with the pudding mixture on it. Stir well to allow it to cool until the mixture thickens.

Then pour the pudding mixture into containers. Refrigerate the pudding for at least 3 hours.

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7) Making Matcha Sauce and Brown Sugar Sauce

Make the sauces for the matcha pudding.

Matcha Sauce:
Mix the matcha powder and granulated sugar together, then add boiling water. Stir well until fully combined.

Brown Sugar Sauce:
In a pot, combine the brown sugar and water, then heat over medium heat. Once boiling, reduce the heat to medium-low and simmer until the mixture thickens slightly. Allow it to cool before using.

Note: Be cautious not to overheat, as the mixture will thicken further upon cooling.

pouring the brown sugar sauce over the matcha pudding

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8) Serving the Matcha Pudding

Serve the matcha pudding with the matcha sauce and brown sugar sauce. Drizzle the sauces over the puddings and garnish with sweetened azuki beans. Enjoy!

About the author

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

View articles by Megumi Moriya