1. Prepare the ingredients. Soft tofu, light cream, condensed milk, matcha powder.
2. Boil a pot of water, put the soft tofu in and cook to remove the astringency;
3. Remove tofu, soak in cold water and let cool.
4. Drench the tofu with water.
5. Use a whisk to break the tofu.
6. Add condensed milk and light cream.
7. Beat the liquid evenly without any scum.
8. Prepare 6 grams of gelatine powder.
9. Add about 40ml of water, boil hot water in a pot, and melt the gelatin powder in heat insulation.
10. Slowly add gelatin water to the pudding liquid, and stir evenly while pouring in.
11. Use a stirring rod to beat well (you can also put it in a blender to beat well)
12. Filter 3 times with a sieve.
13. Filter a few more times, and some tofu can be crushed to make the filter more delicate.
14. The pudding liquid is filtered.
15. Add the matcha powder in portions and stir as you add them.
16. Beat the pudding evenly again. Pour into the pudding mold.
17. Cover the pudding with plastic wrap and put it in the refrigerator for 2 hours.
18. Take out the solidified pudding.
19. Sprinkle a layer of matcha powder on the surface. The fresh matcha tofu pudding is ready!
Tips:The manual whisk that I use throughout the whole process can also be stirred with a blender or a wall breaker. I don’t want to wash the machine anymore, so I’m lazy, so I just need to blend for a few more minutes.
Sieving is very important. If you filter several times, the fineness of the pudding liquid will add points. Don't omit this step!
