Matcha Soy Milk Pudding (Egg-Free)

A rich and creamy matcha pudding made with soy milk and no eggs. Light, refreshing, and perfect for a healthy dessert.

Ingredients

• 10g / 2 teaspoonsMatcha powder
• 210ml / 7 fl ozSoy milk
• 60ml / 2 fl ozMilk(or additional soy milk)
• 40g / 1.5 ozSugar
• 5g / 1.5 teaspoonsGelatin

Instructions

1. 1

   In a saucepan, combine the matcha powder, sugar, soy milk, and milk. Mix well, then heat while stirring to dissolve the matcha and sugar completely.

2. 2

   Heat until just before boiling. Strain through a fine sieve to remove any lumps, then add the gelatin and stir until dissolved.

3. 3

   For an extra smooth texture, strain once more after adding the gelatin (optional).

4. 4

   If time allows, place the bowl over ice water and stir until slightly thickened. This prevents the matcha from settling.

5. 5

   Pour into ramekins and refrigerate until set, at least 2-3 hours.

6. 6

   Serve dusted with matcha powder, or topped with whipped cream, sweet red bean paste, or black syrup (kuromitsu).

Tips

• ✓Use instant gelatin that does not require blooming for convenience.
• ✓Adjust sugar to taste; 40g / 1.5 oz provides moderate sweetness.
• ✓If matcha clumps remain after straining, add a bit more matcha to compensate.
• ✓Kinako (roasted soybean powder) is also a delicious topping.

Source the matcha used in this recipe

Single-origin Chiran matcha from Kagoshima, Japan. Milled to order. Wholesale starting at 5kg minimum, with samples available before commitment. Own-label programs for cafés and brands.

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