Straightforward Matcha Pudding (4 Substances)

This matcha pudding is a simple no-bake dessert that you could whip up anytime! It’s silky, easy and the bitter sweetness of matcha is simply so addictive. Get pleasure from by itself, or high with cream or your favourite ice cream.

Similar to the remainder of my recipes, this pudding is gluten-free and dairy-free! It’s primarily made with oat milk, sugar, matcha and set with gelatin powder. Though there isn’t any heavy cream used, there’s a excellent melt-in-the-mouth texture that everybody will get hooked with.

It comes collectively in lower than quarter-hour in a single saucepan, and all you want to do is to sit back for a few hours within the fridge.

Topping concepts

I like having this matcha pudding straight out of the fridge. Nevertheless, listed here are some topping concepts in case you wish to fancy issues up.

Whipped cream – I prefer to whip up vegan heavy cream with a contact of sweetness, or go together with whipped coconut cream. Spray kind whipped topping is a handy choice too.

Ice cream – Decide your favourite non-dairy ice cream 🙂

Crushed nuts – My favourite is crushed pistachio. Walnuts, pecans, or cashew go nicely along with matcha pudding as nicely.

Mud with extra matcha powder – When you just like the matcha taste, why not overload?

Fruits – Sliced strawberries, blueberries or bananas

Azuki crimson bean paste – This Japanese candy bean paste goes so nicely with something matcha.

Substances for this recipe

The right way to make matcha pudding

1. Put together the gelatin. In a microwavable cup, mix the gelatin powder and ¼ cup oat milk collectively. Whisk with a fork, then let sit for five minutes.

2. Milk + sugar. Heat up 2 cups oat milk and sugar collectively in a saucepan. Stir nicely till the sugar has utterly dissolved.

3. Put together the matcha. Sift matcha powder right into a small bowl. Then scoop 4 tablespoon of the milk combine out of the saucepan and add to the matcha. Whisk nicely with a bamboo whisk (chasen) or a fork.

4. Add matcha. Add the matcha combine into the milk combine. Stir.

5. Soften the gelatin. Microwave the gelatin+milk combine (from step 1) at 20 seconds increments till the gelatin has utterly dissolved. Alternatively, soften in a double boiler, stirring continually.

6. Combine within the gelatin. Pour the dissolved gelatin combine into the matcha milk base, stir nicely.

7. Chill. Pour the combo into cups and refrigerate for 4 hours or extra.

Non-compulsory: Add toppings of your alternative. I like so as to add non-dairy whipped cream, crushed pistachio and mud with extra matcha powder.

*See under recipe card for detailed directions.

Suggestions

1. When you mix the gelatin and milk in step 1, whisk nicely. Rather well. This helps the gelatin powder to soak up the liquid evenly. Any powdery lumps left right here can’t be dissolved even with the added warmth within the later step – which means your combine could not have sufficient gelatin to set the pudding!

2. Watch very carefully when melting the gelatin to not let it boil up!

3. Boiling the gelatin weakens its setting energy considerably. Ensure that the milk combine stays simply heat sufficient to dissolve the substances. 

Troubleshooting

– I nonetheless see matcha powder clumps on the floor. What can I do?

Use a fantastic mesh sieve to pressure the matcha milk combine. For any matcha lumps left within the sieve, use a spoon or spatula to interrupt up and dissolve into the combo.

Recipe

This matcha pudding is a simple no-bake dessert that you could whip up anytime! It’s silky, easy and the bitter sweetness of matcha is simply so addictive. Get pleasure from by itself, or high with cream or your favourite ice cream. This recipe is gluten-free and dairy-free.