I thought today was National Matcha Day, but I realized that’s celebrated only in the US. Regardless, I decided to make a quick and simple matcha dessert: Matcha Soy Milk Pudding. For all the matcha lovers out there, every day can be matcha day! This recipe uses just five simple ingredients and takes only 10 minutes to prepare. You can make it the night before and enjoy it as an afternoon tea treat the next day.

Matcha Soy Milk Pudding is a delightful and refreshing dessert that’s perfect for any time of year. The smooth, creamy texture and the rich flavor of matcha make it a favorite among matcha enthusiasts. Plus, it’s incredibly easy to make!

Key Ingredients

• Low-sugar soy milk: Provides a creamy base with reduced sugar content.
• Sugar
• Sugar-free gelatin powder: Helps set the pudding with no added sugar.
• Cold water: Used to dissolve the gelatin powder.
• Whipping cream: Adds richness and smooth texture to the pudding.
• Matcha powder: Gives the pudding its distinct green tea flavor and color.
• Hot water: Used to dissolve the matcha powder for even distribution.

Other Toppings

You can get creative with the toppings for your Matcha Soy Milk Pudding or enjoy it on its own. I added azuki (red bean) paste and Japanese dango as toppings. You can find premade azuki paste at any local supermarket. If you’d like to make your own dango, check out my 2-ingredient dango recipe here.

The combination of the smooth matcha pudding with the sweet azuki paste and chewy dango creates a delightful contrast of flavors and textures that will surely satisfy your taste buds. This dessert is not only delicious but also visually appealing, making it a perfect treat for any occasion.

So, whether it’s officially National Matcha Day or not, treat yourself to this Matcha Soy Milk Pudding and celebrate your love for matcha every day!

Matcha Soy Milk Pudding

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Dessert, Snack

Cuisine Japanese

Servings 3 servings

Equipment

• Sieve
• Saucepan
• Silicone spatula

Ingredients

  

1x2x3x

• 150 mL low-sugar soy milk
• 10 g sugar
• 1½ tsp sugar-free gelatine powder
• 1½ tbsp cold water
• 25 mL whipping cream
• 1½ tsp matcha powder
• 1 tbsp hot water

Instructions

 

• In a small bowl, add 2 tablespoons of cold water and 1 teaspoon of gelatin powder.
• Place this bowl in a larger bowl of hot water and stir until the gelatin powder is dissolved and the mixture is clear.
• In another small bowl, sift 1 tablespoon of matcha powder.
• Add 2 tablespoons of hot water and whisk until fully combined. Set aside.
• In a small saucepan, add 2 cups of soy milk and 2 tablespoons of sugar (if using unsweetened soy milk; omit sugar if using sweetened soy milk).
• Heat over medium-low, stirring until the sugar melts.
• Remove the saucepan from the heat once steam begins to rise and small bubbles form around the edges. Do not let the soy milk boil.
• Add the gelatin mixture to the warm soy milk and stir immediately until fully combined.
• Add 1/4 cup of whipping cream to the matcha mixture and stir until combined.
• Add the matcha mixture to the soy milk and stir until fully combined.
• Sift the pudding mixture at least twice to ensure a smooth texture.
• Pour the mixture into small ramekins or molds.
• Refrigerate for at least 3 hours or overnight until set.
• Remove from the fridge and enjoy your Matcha Soy Milk Pudding!

Keyword Matcha, Pudding, Soy Milk

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