【濃抹茶プリン🍮】【Matcha pudding】の作り方/パティシエが教えるお菓子作り！

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream offers a dairy-free option with rich texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness while brown sugar enhances flavor.

Blanch gelatin sheets in ice water.

Add matcha to sugar and mix well.

Transfer a portion of the milk to another heatproof container and heat at 600W for 30 seconds.

Remove the water from the blanched gelatin with paper and add it to the warmed milk. Mix well to dissolve.

Add the gelatin-dissolved milk to the sugar-matcha mixture a little at a time, mixing without lumps.

Once all the milk has been added, add the remaining milk and cream and mix.

Strain the mixture into a separate bowl and dissolve the remaining matcha in a screen.

Once cooled and thickened, pour the mixture into a container in three equal portions.

Transfer the mixture to a baking pan and refrigerate for about 3 hours.

Add matcha to sugar for the sauce and mix well.

Add boiling water a little at a time, mixing well after each addition to make a paste with no lumps. Strain the mixture.

Pour the matcha sauce over the cooled and hardened matcha pudding.

Finish with boiled azuki beans or gold leaf, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens