Smooth and delicate triple layered Green Tea Pudding with Japanese red bean paste, this delicious dessert is super easy to make at home.
Throughout the year I receive many requests for Japanese desserts, especially with matcha (green tea) as an ingredient. I hope this Green Tea Pudding (抹茶プリン) will satisfy some of the readers’ cravings. The Japanese enjoy this dessert all year around, and it’s a perfect little sweets to end a meal.
Easy Green Tea Pudding Recipe
This pudding dessert is very easy to make. As long as you have a few hours before guests come, you can quickly make it and still have enough time to chill the pudding in the fridge. It requires just a few ingredients and if you never made pudding desserts before, this is a perfect one to try.
The way I make it results in 3 different layers so it’s quite pretty. The very bottom layer is Japanese anko (red bean paste), the soft bean texture of the red beans contrasts really well with the smooth pudding.
As the pudding settles, the heavy red beans stays at the bottom. The middle layer is created by green tea powder settling, resulting in a darker color and more intense flavor than the top layer. As you scoop your spoon through the different layers, you enjoy both the delicate texture a well as the aromatic green tea with sweet red bean in one bite.
Use Gelatin Sheet for Green Tea Pudding
As I mentioned in the Orange Jelly post, I’ve been using gelatin sheet (or gelatin leaf) since I can’t stand the gelatin powder’s strong smell. The strong smell ruins the taste and smell of the desserts or the dishes it’s used in. The brand of gelatin sheet that I like is this PerfectaGell from Amazon.
The gelatin sheets are very thin and almost translucent. Each sheet is 2.5 gram and there are 20 sheets in the package.
The best part about these gelatin sheets is there is almost no smell at all (at least for me). The instructions are also very easy so if you have been reluctant to make jelly because of the awful gelatin powder smell, definitely try the gelatin sheets!
Ever since I started using gelatin sheets, I’m really enjoying making pudding and jelly desserts that I was hesitant to make before.
If you’re vegetarian or vegan, you can use Kanten (agar agar) which is a seaweed/plant based. In general, 1 tsp. powder gelatin is about the same as 1 tsp. agar/kanten powder.
I hope you enjoy making this Green Tea Pudding recipe! If you try it, don’t forget to share your picture on Instagram, Facebook, or Twitter with #JustOneCookbook. Thank you so much for reading, and till next time!
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- 1½ Tbsp matcha (green tea powder)
- 2 gelatin sheets (2 sheets = 5 g gelatin powder, See Note)
- 2 Tbsp hot water
- 1¼ cup whole milk (1¼ cup = 300 ml)
- ¼ cup sugar (¼ cup = 4 Tbsp or 50 g)
- 3 Tbsp red bean paste (anko) (3 Tbsp = 40 g)
- Whipped cream (optional)
-
Gather all the ingredients.
- Sift 1 ½ Tbsp. green tea powder into a medium bowl. If you have a Chasen (bamboo tea whisk), you can whisk the sieve so there will be no green tea powder left inside. Set aside.
- If you are using gelatin sheets, cut 2 gelatin sheets into thin ½ inch (1.3 cm) strips in a medium bowl. Please make sure to use a heat resistant bowl as we will need to melt the gelatin with double boiler (Step 2). If you are using gelatin powder, put 5 g gelatin powder in a medium bowl. Once the gelatin sheet/powder is in the bowl, pour 2 Tbsp. hot water and mix.
- In a small saucepan, bring roughly ½ cup of water to simmer and place the bowl of gelatin mixture over the saucepan. The steam will immediately warm up the glass bowl and start dissolving the gelatin. Once dissolved, remove from the heat and set aside.
- Pour 1 ¼ cup (300 ml) whole milk in a small saucepan and bring it to almost boil. When you see the small bubbles around the edge of the saucepan, turn off the heat.
- Add ¼ cup (4 Tbsp., 50 g) granulated sugar and whisk well to dissolve the sugar.
- Add 3 Tbsp. of milk mixture into the green tea powder. Whisk with Chasen (or small whisk) until the mixture is silky smooth and you don’t see any lumps of dry green tea powder left (very important!).
- Pour the green tea mixture into the milk mixture and whisk all together. If you dissolved all the powder at previous step, this step should be very easy and matcha powder should blend very well and easily.
- Add the gelatin liquid into the green tea mixture and whisk well.
- Put 3 Tbsp. (40 g) anko (red bean paste) in a medium bowl and pour some of green tea mixture into red bean paste. Combine well. The green tea mixture will loosen up the red bean paste. Divide the red bean & green tea mixture into each serving cup.
- Pour the green tea mixture on top. Chill in the refrigerator for 2 hours. Once the pudding has solidified, add whipped cream on top and sprinkle matcha powder to decorate. Serve chilled.
When I used the regular gelatin powder from grocery store, there was a strong smell and aftertaste so I recommend using the gelatin sheets. Read the post for a brand of gelatin sheets I used.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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Oh! This looks so beautiful and delicious too! I think this would look very pretty for Christmas with some pomegranate seeds on the top!!!
My tummy will be very unhappy with all the milk though, do you think I could substitute the whole milk with soy, almond or any other non-dairy milk?
Thank you for your time and your beautiful blog!!!
Hi Kat! Thank you so much for your compliment. Sure, you can use your favorite non-dairy milk. I wanted to make this as standard Japanese matcha pudding, but you can always adapt (the flavor will be a bit different though). Hope you enjoy!
damn, this sounds good… thanks!
Thank you Jason! 🙂
???? it’s happiness in a cup!
Thank you for sharing your recipe! I’m excited to try it.
Thanks so much Karla! Ahh happiness in a cup. You’re absolutely right. xo 🙂
Oh, I am so looking forward to trying this recipe–it’s so pretty!
Thanks so much Donna! 🙂
Thank You for the idea. I ordered some of the gelatin sheets (gold) from Amazon and I also ordered some red bean paste (fine)…..our nephew (Hauruhito) had given us a small jar of green tea (blendy brand); ut looks like fine granules. I hope that works for the tea.
I am not good with deserts…..and am hoping to make this over Christmas when my son will be visiting.
Thank You.
Hi Bond! I use coarse red bean paste for the texture (I’ll update it with that info in the recipe to make it more clear), but both works okay.
The green tea you mentioned, though, is that green tea powder (like super fine powder) or the rough but fine green tea leaves? Check this post to see if yours is matcha powder.
https://www.justonecookbook.com/pantry_items/green-tea-powder-matcha/
This one is very easy to make, so try to follow the recipe precisely and yours should come out well! 🙂
This looks like a delicious dessert to try on my family. What kind of adjustments should I make as I would need to make enough for 24 – 30 servings? Or would it be better in a large trifle bowl? Also, is Knox gelatin a good alternative for the gelatin powder?
Hi Irene! Thanks so much for your kind words! Ohh that’s a lot of servings! 🙂 Personally I don’t feel comfortable with making in a large trifle bowl (since I’ve never done it)… but theoretically it should work. It’s just that the person who takes out the dessert needs to scoop all the way in to get the red bean layers…and if it’s only top part, it tastes good, but not the best (if you know what I mean…). If you try, let me know. 🙂
Actually,I didn’t mention in the post which brand, but Knox is the brand that I have problem with. It’s so stinky and I have avoided using it ever since I found gelatin sheet. If the smell doesn’t bother, you can definitely use it, but the smell stays even after the dessert is completed and it’s just very unpleasant to smell and eat the dessert…. 🙂
I know triple bowl is too deep for a 3 layered dessert like this. I guess maybe 2 13″x9″ glass Pyrex dishes to better to scoop out the 3 layers at once. My family gatherings have actually fluctuated over the years from 15 to 40 and making enough for everyone to get a taste is sometimes daunting. As in any typical Asian gathering, there has to be more than enough food for everyone and also have leftovers to take home.
Wow! I’d be so stressed out that I might not be able to sleep for a week! It’s a great skill, Irene! Hope the dessert will come out well. 🙂
I will probably make this for the Chinese New Year family dinner gathering in Feb. 2016. But might try it out during Christmas too, although I usually make a gingerbread man or Xmas tree . So great to “talk” with you.
Looks delicious! Thanks for sharing 🙂
Love matcha and husband loves pudding so we will definitely try this!
Hi Helen! Thank you! Aww this would be a nice treat for you two. 🙂 xo
Made this today – husband was so eager to eat it so we didn’t take good pictures but we will definitely make it again! It was really delicious, just like the the ones from our fav Japanese restaurants <3 Thanks again for the great recipe!
Do you have any recommendations for the green tea powder brand and how to choose a Chasen?
Hi Helen! Yay! I’m so happy to hear you liked this recipe! Thanks so much for trying my recipe and writing your kind feedback. 🙂
As for the matcha – Maeda-en has nice green color and flavors. You can get it online or Japanese supermarkets too. 🙂
http://amzn.to/1OUd032
Chasen – I’m not too familiar. The one I use is very cheaply made (but still use it), but I’m planning to get a nice one next year in Japan. 🙂
Thanks for your recommendations, Nami! I use the same green tea and will start hunting for a nice chosen too!
Thank you Eha! For a match fan, this is a delightful light dessert. 🙂
It is a very good recipe.I am gonna make it.I want to know what can I use in place of anko because I don`t think I can find it where I live.
Hi Afaq! You can omit anko (red bean paste) as it is hard to substitute. It’ll be still delicious. 🙂
Another easy and yummy recipe! Thank you so much for sharing! It’s another success trying out your recipe where both my husband and little monkey enjoyed a lot! My little one gave me an “A++” and kept dancing while eating the green tea pudding because it’s so “em em good!”
Hi Man Shan! I’m so sorry I couldn’t get back to you sooner. I just found your comment in my Inbox…. Thank you so much for trying this recipe! I’m so happy to hear your family enjoyed this recipe. Thank you for your kind feedback. 🙂 Happy New Year!
I made this today. Somehow the pudding has no layers. I wonder what might be the possible reasons?
Hi Xiao! I assumed you used red bean paste (Tsubuan) too? It will naturally fall onto the bottom (because it’s heavy), and the green tea layer should be on top (if not 2)… Maybe it became solid very fast and didn’t have a chance to create a layer or you mix very well….?
Hi Nami 🙂
I’ve been making it with agar powder and it doesn’t seem to separate into the pretty layers seen in yours 🙁 I just wanted to ask if you’ve actually tried it with agar powder? Also, have you tried it with anything other than whole milk? (E.g. Low fat milk or something)
I know you might not know the answers with specific cases, but I thought I’d ask in case 🙂
Thanks!
Hi Carol! I haven’t tried this with agar powder yet. The “jelly” made with agar and gelatin is a little different – texture, color, and how it reacts to cooking. The layers happened really naturally based on the density of the ingredients. You can use other milk, but for rich creamy result, I always buy whole milk just for baking/dessert making… Sorry, Carol, I wish I can help!!
I would like to know if it’s possible to substitute the whole milk in this for evaporated milk, and if it can work. how much evaporated milk it would need.
Hi Sijia! I haven’t tried with evaporated milk, so I am not sure but if you try let me know! Hopefully it won’t overpower the matcha flavor. 🙂
Nami, is there a particular reason as to why you choose to dissolve the gelatin powder by a double boiler instead of just boiling?
Hi Fiona! Some recipes call for using a double boiler to reduce a risk of boiling as you can’t boil the gelatin. You can use hot water, if you are sure that you can dissolve the sheets completely. 🙂
Hello, love the recipe.
Can I substitute with agar powder instead of gelatin?
Hi Michelle! Yes you can but the texture will be more firm with agar agar. 🙂
Hi Nami,
Thanks for these great Japanese recipes. I am vegetarian, can you suggest an alternative to geletin sheets in this green tea pudding recipe?
Thank you
Mandy
Hi Mandy! I mentioned in the blog post:
If you’re vegetarian or vegan, you can use Kanten (agar agar) which is a seaweed/plant based. In general, 1 tsp. powder gelatin is about the same as 1 tsp. agar/kanten powder.
Hope that helps! 🙂
Will the texture of the pudding still the same if I replaced gelatin sheet with agar-agar powder?
Hi Wei Lee! Actually, gelatin and agar agar (kanten) are different in texture. Gelatin is more wobbly but agar agar tends to stay in shape and not so wobbly. 🙂
Hi , I wanted to ask if you know the recipe for a egg custard pudding jelly that they used in boba tea and in chinese birthday cake filling ?
Hi Peggy! Hmmm… I like boba but I drink very old fashion or standard way… sorry I’m not sure Chinese birthday cake filling either. Maybe if I see it I might know what you’re talking about? Sorry I can’t be much of help here.
Hi Nami! Thanks for sharing your recipes. I’m dying to make this delicious and delicate dessert (I got the gelatin sheets you recommend), but I would like to know if I can replace the whole milk with almond milk … will it solidify well? Love all your recipes!
Oh, never mind… I saw someone else asked the same question. I’l try it then!
Well… it didn’t work. The pudding never solidified even after a whole day in the fridge, and I carefully followed all the steps. I guess I’ll try again with whole milk.
Hi Aura! I looked into it and almond milk should work with gelatin. I think it is not related to the milk part but maybe gelatin wasn’t prepared right. What type of gelatin did you use?
Oops, sorry you already mentioned that you got the gelatin sheets. Maybe was the gelatin bloomed properly? Try to see why it didn’t solidify…
I double boiled the 2 sheets, and almost boiled the almond milk as you showed. Really can’t say what could go wrong… I tried with another recipe that asks for gelatin powder, but also used almond milk and it didn’t set. That’s why I think the almond milk is the culprit 🙁
Hi Aura! Thank you for letting me know. I’ll try with almond milk when I get a chance. Thank you for letting me know. Hope regular milk one will work for you next time. 🙂
How long will this last in the refridgerator for?
Hi Irene! Probably 3 days or so. 🙂
Hi Nami,
If I use cooked red beans instead of the paste, do I need to do anything diffetent?
Thanks for replying! -Ann
Hi Ann! What do you mean by cooked red beans? Are they sweetened red beans? You can definitely add in the pudding but if they aren’t paste, it’ll be more like a decoration (beans in the jelly). Which seems okay to me. Red bean pastes are sweet, so I adjusted the recipe accordingly. If your red beans are not so sweet, you could maybe increase the amount of sugar for the pudding. 🙂
Can I use light milk instead of full cream milk?
Hi Joyce! Sure, it’ll be lighter in flavor/texture. 🙂
Hi, i was looking for houjicha jelly recipe and this looks simple enough to make. Just to be sure, if i were to use kanten it would be 1 to 1 substitute for gelatin powder right? In this recipe, it means 5g of kanten.
Gelatin of any form is pricey in this country but kanten/agar is dirt cheap. I often have issues w/ gelatin not dissoving properly.
Thanks for the wonderful recipe
Hi Ima! Yes, it’s 1 to 1 substitute. But one thing to note. Kanten/agar and gelatin is set very differently. Gelatin would be wobbly when you shake, but kanten is more solid. It’s less wobbly. So to resemble gelatin-like texture, you may need to use less. You can slowly adjust the amount according to the texture you like. I like using gelatin sheet as it’s very easy to use and not smelly. 🙂
I’ve been making kanten-textured desserts for many years, as a less-expensive substitute for mail-order items or those purchased in specialty shops using the basic recipe on Knox-brand gelatin i.e. Knox Blox. Over the years, the generic store brand has proven a reasonable substitute.
When my babies were small, and quite underweight compared to their American counterparts, it was a clever way to provide more egg and milk, and I used less added sweetening agents favoring fresh fruit in season.
This year I’m making pumpkin gelatin with a combination of plain yogurt for the bacteria and lemon-flavored goop, pumpkin pie spices, a little creamer from Burger King to make a little rich flavor and canned pumpkin mash. In addition, my son asked for Tea Jell-O which really is yokan sweetened with a bit of honey. I used oolong tea for a stronger flavor. I don’t have any bean paste on hand right now.
One time I made yokan with mashed (and hull removed) lima beans and a bit of lime Jell-O for flavor and color in addition to the unflavored gelatin packets. I had to cook the lima beans quite a while for the particular texture of unnk (sp?) and to try to remove any hint of saltiness. (I don’t recall if I was using frozen or canned lima beans.)
When my sons were in youth orchestra, they took turns bringing refreshments during the break in the three-hour long rehearsals, and when it was my son’s turn I made yokan cut-out in the shapes of violins, tubas, and other musical instruments. I was surprised that hardly any was consumed (all the more for us!), and speculated that I’d made it with blackberry yogurt. Perhaps the random blackberry seeds were a turn-off. We live in an international town, so it probably wasn’t all that unusual, though, the next time we brought bags of Lay’s corn chips and Oreos and it seemed there weren’t any left.
Anyway, I went to this site to see what else was in the authentic recipe for yokan, and have been delighted to see this variety of desserts. I think I will surprise my husband! Though, after all these years in the USA he has developed diabetes (too many Bavarian cream doughnuts, he says, but I think that the stresses he faces is a major contributor since he is always very energetic and not overweight). In any case, we’ve adapted our diet to contain very little sweetening agents and use fruits for flavoring or generic Jell-O powders. It doesn’t really take a whole lot of sugar to sweeten a food if your sense of taste has adapted over time to less. (We have never used the other sugar substitutes –other than honey, because there are so many it’s hard to adapt to their varying chemical taste.)
Hi Mrs Nakajima! Thank you for writing! Wow, I can imagine your family enjoyed so many creative sweets you made! Some Japanese sweets are sweet, but probably not to the same extent as American sweets (we can’t eat typical American cakes or sweets sold in supermarkets etc). But we also don’t have the custom to eat “dessert” after the meal (we typically serve fresh fruits after dinner, and cakes and sweets are for 3 Oclock “snack time”).
I really enjoyed reading about your creative desserts. I’m going to suggest my friend whose kid is in the orchestra for making yokan cut out in the shape of instruments. Such a great idea!
Hi Nami,
This dessert is delicious, thank you for sharing it!
It’s perfect for hot summers. I plan to make it again in a few weeks for my girlfriends, but they’re both lactose intolerant. Would soy milk work instead of whole milk? I’ve had matcha lattes with soy milk so I’m hoping it would be fine, what are your thoughts?
Hi Sherie! So glad you liked this recipe. Yes, you can use soy milk or lactose-free milk. 🙂