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Matcha Milk Pudding 抹茶布丁

Thursday, June 19, 2014 19:22

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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.

~~~~~~~~~~

抹茶布丁

材料：

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

做法：

将鱼胶粉和清水混合浸泡在一个小碗内，备用。
牛奶和砂糖以中火搅致糖融化，牛奶稍微煮滚即可（不需大滚）。
转入小火，筛入抹茶粉搅匀。然后加入浸泡过的鱼胶粉，搅致融化，熄火。
用撒网过筛，把抹茶奶倒入杯中待凉。然后放入冰箱冷藏数小时致凝固。品尝时如喜欢可放适量煮好的红豆，口感会更加丰富。

**很喜欢这抹茶布丁淡淡的清香味，很柔滑，口感像豆花 ~ 赞！

I’m linking this post to the Little Thumbs Up event, theme for this month, May is ‘Milk’, organised by

Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY

and hosted by Tze of Awayofmind Bakery House

Source: http://www.anncoojournal.com/2014/05/matcha-milk-pudding.html

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