Matcha Soy Milk Pudding
Equipment
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 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!
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