Easiest Way to Prepare Tasty Matcha soy milk pudding Cooking Basics for Beginners

Simple and delicious home cooked recipe for Matcha Soy Milk Pudding. Sweet with fragrant matcha, the best after meal dessert. This recipe will quench your summer thirst! Soy Milk Pudding is by far my favorite pudding of all time.

Matcha soy milk pudding is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Matcha soy milk pudding is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook matcha soy milk pudding using 6 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Matcha soy milk pudding:

1. Take 450 ml soy milk
2. Prepare 20 g sugar
3. Prepare 5 g matcha green tea powder
4. Make ready 5 g powdered gelatin
5. Take 50 ml hot water
6. Prepare Brown Sugar Syrup

Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming. The Matcha Milk 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!

Steps to make Matcha soy milk pudding:

1. Put the gelatin in the hot water to soak.
2. Put the soy milk, sugar and matcha powder in a pot, and heat to melt the sugar and tea powder. Add the soaked gelatin to dissolve.
3. Put 2. in strainer, and pour into the cups. Transfer them into refrigerator.
4. Serve with brown sugar syrup to your taste.

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. Matcha Milk Pudding Made with Gelatin Recipe by cookpad.japan. The recipe for today's post, Matcha Milk Pudding was adapted from a Japanese website (here).

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