5 from 4 votes

Servings ml x 4

This Vegan Matcha Pudding is made without egg, cream, or gelatin, offering a simple yet flavorful treat. You’ll enjoy the creamy texture with a hint of green tea flavor!

Looking for vegan matcha recipes? Try my Matcha Cake, Matcha Cookies, or Matcha Muffins!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy them!

Why You Will Love This Recipe

For this vegan matcha pudding, simply mix the ingredients, heat, and then allow to cool.
We’ll use agar-agar powder instead of egg and gelatin.
Dango topping is easy to make with only 2 ingredients.

Matcha

Matcha is traditional Japanese green tea made by grinding down whole green tea leaves called Tencha into an ultra-fine powder. Unlike regular green tea, where you steep the leaves and discard them, matcha provides you with all the goodness and nutrients that leaves contain.

With its vibrant green color, matcha holds a special place in Japanese culture. It’s commonly used in traditional Japanese tea ceremonies but is also found in various desserts like matcha ice cream and cakes. Find more delicious matcha recipes here.

Recipe Ingredients

You’ll need the following ingredients to make this Vegan Matcha Pudding:

Matcha powder is graded according to quality. While ceremonial-grade matcha is used for traditional tea ceremonies, culinary-grade matcha is a good choice for making matcha latte and dessert at an affordable price. Please note that some other types of matcha powder contain sugar.
Soy milk is my preference, but you can also use other plant-based milk options, such as almond milk or oat milk.
Agar-agar powder is a vegetarian substitute for gelatin made from seaweed. It solidifies with only a small amount, so I recommend purchasing a small package if you don’t use it frequently.
Corn starch makes the pudding extra creamy.
For toppings, use Shiratamako and Anko. Shiratamako is a type of rice flour made from glutinous rice, and Anko is a sweet adzuki bean paste.

How To Make Vegan Matcha Pudding: STEP BY STEP

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1

Heat all the pudding ingredients until smooth.

Step 2

Strain through a fine strainer.

Step 3

Pour into a container and refrigerate for at least 30 minutes.

Here you go! If you like bittersweet, you will enjoy it without toppings. But it’s definitely delicious when topped with shiratama dango and anko, as I shown below.

Step 4

Mix shiratamako and water.

Step 5

Roll them into a ball and put them in boiling water.

Step 6

Cool them down in ice water.

Top the matcha pudding with anko and dango, and enjoy the tasty combination of chewy dango and silky pudding texture!

Recipe Tips

When you turn the heat on, it will gradually thicken, so please stir it constantly.
Matcha pudding has modest sweetness. So, If you have a sweet tooth, add more anko to make it sweeter.
You can put the anko as it is, but I recommend thinning it out with a bit of water and pouring it on top. (It’s like caramel on custard pudding.)

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Vegan Matcha Pudding Topped With Dango

5 from 4 votes

Prep: 5

Cook: 10

Total: 15

Servings: ml x 4

Author: Juri Austin

This Vegan Matcha Pudding is made without egg, cream, or gelatin, offering a simple yet flavorful treat. You'll enjoy the creamy texture with a hint of green tea flavor!

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Equipment

Weck mini jar 80ml

Ingredients

Instructions

Mix ingredients: Add maple syrup, corn starch, agar-agar powder, matcha powder, and 20g of soy milk in a pot, and mix until smooth. Add the remaining soy milk and mix until smooth.
Bring to a boil: Heat over medium heat and stir until boiling (about 3 to 4 minutes).
Transfer to a container: Strain through a fine strainer and pour into a container.
Cool: Refrigerate for at least 30 minutes.
Shiratama dango: Mix Shiratamako and water to make a dough, roll it into balls, and put them in boiling water. When they start floating (in a couple of minutes), put them in ice water to cool them.
Topping: Put shiratama dango and anko on top.

Notes

Storage: The pudding and Shiratama dango will last in the fridge for 3 days. Shiratama dango becomes hard when kept in the fridge, so heat them in a microwave before eating.
Substitute: You can substitute maple syrup with honey or agave syrup.
When you turn the heat on, it will gradually thicken, so please stir it constantly.

Video

Nutrition

Serving: 1servingCalories: 114kcalCarbohydrates: 17.2gProtein: 3.2g

This nutritional information is estimated and provided for general reference only.

Course: Dessert

Cuisine: Japanese

Keyword: Japanese purin, Matcha pudding, vegan pudding

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Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

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5 from 4 votes (4 ratings without comment)

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