Smooth and delicate Matcha Pudding is a beautiful dessert to enjoy any time of day. Triple-layered with Japanese red bean paste, matcha powder, and creamy milk, this delicious green tea pudding 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 Matcha Pudding (抹茶プリン) will satisfy some of the readers’ cravings. The Japanese enjoy this dessert all year round, and it’s a perfect little sweet to end a meal.
Easy Matcha 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 stay 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 Matcha Pudding
As I mentioned in the Orange Jelly post, I’ve been using gelatin sheets (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 grams 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 powder which is plant-based. In general, 1 tsp gelatin powder gelatin is about the same as ½ tsp kanten powder.
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Matcha Pudding
Ingredients
- 1½ Tbsp matcha (green tea powder) (1 Tbsp matcha powder weighs 6 g)
- 2 gelatin sheets (or use 5 g gelatin powder; I highly recommend PerfectaGell gelatin sheets, which are nearly odorless and available on Amazon; see the blog post for how to use kanten powder for vegetarian)
- 2 Tbsp hot water
- 1¼ cups whole milk
- ¼ cup sugar (4 Tbsp)
- 3 Tbsp sweet red bean paste (anko)
- whipped cream (optional)
Instructions
- Gather all the ingredients.
- Sift 1½ Tbsp matcha (green tea powder) through a fine-mesh sieve into a medium bowl. If you have a chasen (bamboo tea whisk), you can whisk the powder in 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 separate medium bowl. Please use a heat-resistant bowl as we will dissolve the gelatin using a 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 water to a 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 1¼ cups whole milk into a small saucepan and bring it to a near boil. When you see small bubbles around the edge of the saucepan, turn off the heat.
- Add ¼ cup sugar (4 Tbsp) to the milk and whisk well to dissolve the sugar.
- Add 3 Tbsp of the milk mixture into the sifted green tea powder. Whisk with a 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 it together. If you blended the powder well in the previous step, this step should be easy and the matcha mixture should combine smoothly with the milk.
- Add the gelatin liquid to the green tea mixture and whisk well.
- Put 3 Tbsp sweet red bean paste (anko) in a medium bowl and pour a small amount of the green tea mixture into the red bean paste. Combine well. The green tea mixture will loosen up the anko. Divide and add the red bean and green tea mixture to 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 with matcha powder to decorate. Serve chilled.
To Store
- You can store in the refrigerator for up to 3 days.
Notes
- 1 sheet gelatin = 2–3 g gelatin powder, or approximately 1 tsp
- 3½ sheets gelatin = approximately 1 envelope Knox gelatin
- 4 sheets gelatin = approximately 1 Tbsp gelatin powder
- 1 tsp gelatin powder = ½ tsp kanten powder
- 1 tsp gelatin powder = 1 tsp agar powder
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. 🙂
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. 🙂
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. 🙂
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 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….?
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!
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. 🙂
Thank you Eha! For a match fan, this is a delightful light dessert. 🙂
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!
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.
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! 🙂
Oh, I am so looking forward to trying this recipe–it’s so pretty!
Thanks so much Donna! 🙂
???? 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 🙂
damn, this sounds good… thanks!
Thank you Jason! 🙂
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!