Matcha Vegan Panna Cotta
Try this DELICIOUS and CREAMY Matcha Panna Cotta that's VEGAN! It's made with soy milk, kanten powder, sugar and matcha. Served on beautiful glass ramekins, they will look smashing on your holiday table.
Ingredients
- 1 ¼ cup soy milk (300 ml) (I use Kikkoman® Pearl Organic Soymilk - Unsweetened)
- 1 Tbsp matcha (green tea powder)
- 1 ⅔ cup water (400 ml)
- 2 g powdered kanten (agar agar) (1 tsp) (See Notes)
- 7 Tbsp sugar (87 g or ⅓ cup + 4 tsp)
Toppings Choices
- 1 Tbsp matcha (green tea powder)
- edible gold leaf flakes
- Assorted berries (I used strawberries and black berries
- red bean paste (anko)
- Shiratama Dango (Mochi)
- Kuri Kanroni (Chestnuts in Heavy Syrup)
Instructions
-
Gather all the ingredients.
-
In a small saucepan, heat soy milk over medium heat until warm to the touch. Keep a close eye on the pot and DO NOT BOIL. Turn off the heat.
-
In a bowl with matcha green tea powder, add a little bit of soy milk. Now using a whisk or chasen (bamboo whisk), combine the soy milk and matcha together. Tip 1: Matcha dissolves easier when liquid is warm. Tip 2: Gradually add in the soy milk. DO NOT pour too much soy milk at once. Superfine matcha powder can easily turn into lumps and it will be harder to combine.
-
Add more soy milk as you needed, until the mixture becomes a smooth paste and there are no more lumps of matcha.
-
Add the matcha paste back into the soy milk in the pot. Whisk it well to combine.
-
In a new pot, add water and powdered kanten (agar agar).
-
Whisk together and bring it to a boil on medium-high heat. Once boiling, reduce the heat to low and cook for 2 minutes until the powder is completely dissolved.
-
Add the sugar and whisk to combine with the mixture.
-
Then add the matcha soymilk into the pot. Give it another whisk until well combined, and turn off the heat.
-
Prepare the glass ramekins or containers on a tray. Place the strainer over the ramekin and strain the matcha soy milk mixture. Divide the mixture evenly.
-
Using a spoon, collect the small bubbles into one corner of the ramekins and scoop it all up. Chill in the fridge for at least 2 hours to set.
-
To Serve, sprinkle extra matcha on top using a fine mesh strainer. For these ramekins, I placed gold flakes on top (You can buy these gold flakes on Amazon).
-
For this ramekin, I sprinkled matcha and decorated with the berries.
-
For the last ramekin, I placed anko (red bean paste), mochi (Shiratama Dango), and chestnut.
Recipe Notes
Read more about agar/kanten powder and measurement here.
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.