Matcha Soy Milk Pudding
Equipment
- Sieve
Ingredients
- 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 cold water and gelatin powder. Place the bowl in a bowl of hot water and stir until the gelatin powder is dissolved. The mixture should be clear.
- In another small bowl, sift the matcha powder. Add hot water. Whisk until combined. Set aside.
- In a small saucepan, add soy milk and sugar. On medium-low heat, stir until sugar is melted. If you are using unsweetened soy milk, add 20g sugar instead. If you are using regular soy milk, you can omit the sugar.
- Remove the saucepan from heat, when steam begins to rise from the soy milk and small bubbles start to form. Do not boil the soy milk.
- Add the gelatin mixture into the soy milk. Stir immediately until combined.
- Add the whipping cream with the matcha. Stir until combined.
- Add the matcha mixture into the soy milk. Stir until combined.
- Sift the pudding mixture at least two times before pouring it into small ramekins. Place in the fridge for at least 3 hours or overnight. Ready to Serve.
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