Skip to main content

Matcha Pudding ~ 抹茶布丁

This simple yet delectable and soothing Matcha Pudding is a delicious sweet treat to round up a meal.  I adapted the recipe from  'Justonecookbook.com',  reduced the sugar, tweaked it but doubled the recipe. It was well received by members of the family and the pudding were finished in a jiffy!



 Matcha Pudding  ~  抹茶布丁 
Ingredients
  • 2 Tbsp matcha/green tea powder
  • 10 gm gelatine powder
  • 4 Tbsp hot water
  • 2.1/2 cups milk
  • 70 gm mixture of caster and raw sugar
Method
  1. Sift the matcha powder into a bowl.
  2. Put the gelatine powder into a bowl and pour in the hot water to mix.
  3. Heat up a cup of water in a saucepan and place the bowl of gelatine on top.  Once the gelatine powder dissolves, remove and set aside.
  4. In another small saucepan, bring the milk to a boil (when bubbles are seen at the side of the saucepan), turn off heat.
  5. Add in the sugar mixture and whisk till dissolved.
  6. Take 6 Tbsp of milk mixture from (step 5 above) and add into the green tea mixture.  Whisk till no lumps and the mixture is nicely blended and smooth.
  7. Pour this from (step 6 above) into the remaining milk mixture  (step 5 above) and mix till smooth and free of lumps.
  8. Finally, add the gelatine mixture into the green tea mixture and whisk till smooth.
  9. Pour into serving cups and chill in the fridge for a few hours to let the pudding set.
  10. Garnish with fresh fruits of your choice or whipped cream before serving.  Serve chilled.
  11. Yield 6 cups (depending on the size of your cups)
Here's wishing One and All 
A very Merry Christmas
& 
A Happy, Peaceful and Prosperous 2020!
Labels:

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more

Choc-chip raisin tea bread

This choc-chip tea bread is not too sweet and is suitable for tea as the name suggests.  Added in some orange rind for more flavour, not forgetting the walnuts that made it nutty .... munch, munch!
21 comments
Read on for the Recipe