Matcha Pudding

Matcha Pudding

1. Soak the gelatin in ice water to soften, and then sift the matcha powder for later use

2. Mix milk + whipped cream evenly and heat it with insulated water on a small fire

3. Pour in sugar and stir evenly

4. Pour a part of the heated milk and whipped cream mixture into the sieved matcha powder, and stir thoroughly with a manual whisk

5. Then pour the evenly mixed matcha evaporated milk through the filter and return it to the remaining milk whipped cream mixture

6. Heat the mixture with insulated water on a low fire, drain the soaked gelatine and put it into the warm matcha liquid

7. Turn off the heat and quickly stir the matcha liquid to fully dissolve the gelatin

8. The pudding liquid is sieved into a container cooled with ice water

9. After the pudding liquid is slightly cooler, filter it to a pudding bottle cooled with ice water, and wait until the pudding liquid is completely cooled and refrigerate overnight until it is solidified and ready to be eaten

Tips:

It’s hot in summer. If you leave the refrigerated pudding at room temperature for a long time, it may become liquid, so eat as soon as possible after taking it out of the refrigerator