This is simple matcha pudding without egg, cream, or gelatin. Modest in sweetness, and you can enjoy the aroma of Japanese green tea.
Do you love matcha/green tea dessert? This matcha pudding is creamy and contains a lot of matcha, so when you have a bite, you will enjoy the scent of matcha.
Custard pudding usually contains eggs or gelatins to solidify, but we will use agar-agar powder instead in this recipe.
It's super easy to make! Mix the ingredients, heat, cool. That's it! And let's have some fun with making dango for toppings.
- This recipe is for you if:
- You love matcha/green tea.
- You are looking for matcha dessert recipes.
- You want to make matcha pudding.
- You are looking for a vegan matcha pudding recipe.
All right, let me show you how to make it. If you want to check the recipe, please jump to the recipe card below. Let's get started!
About this recipe
- Japanese style matcha pudding
- Solidify with agar-agar powder
- Vegan recipe
- Topping with Shiratama dango
- Moderate in sweetness
Here are the ingredients (amounts are in the recipe card below).
- Soy milk: Unsweeten plain soy milk. You can substitute it with your favorite milk, such as almond milk or oat milk.
- Maple syrup: You can substitute it with honey or agave syrup.
- Corn starch: Make the pudding extra creamy by adding corn starch.
- Agar-agar powder: It's a vegetarian substitute for gelatin which is made from seaweed. It solidifies with a small amount, so I recommend buying a small package if you don't use it frequently.
- Matcha powder: We use matcha powder made from green tea only. Please note that some matcha powder contains sugar.
- Shiratamako: It's a type of rice flour made from glutinous rice. We will make dango (Japanese dumplings) for toppings with this flour.
- Tsubuan: It's azuki bean paste, a sweet paste made by boiling red beans with sugar. I use a store-bought one in this recipe.
Let me walk you through how to make it step by step. You can also watch this video.
- Mix ingredients: Add maple syrup, corn starch, agar-agar powder, matcha powder, and 20g of soy milk in a pot, and mix until smooth.
- Mix ingredients: 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). (When you turn the heat on, it will gradually thicken, so please stir it constantly.)
- Strain: Strain through a fine strainer. (It's a little work, but this step will make the pudding smoother.)
- Cool: Pour into a container and refrigerate for at least 30 minutes.
- After cooling
Here you go! If you like bittersweet, you will enjoy it without toppings. But it's definitely delicious when topped with Shiratama dango and Tsubuan.
Let me show you how to make these dango.
How to make Shiratama dango
- Mix Shiratamako and water.
- Roll into a ball.
- Put them in boiling water.
- When they start floating (in a couple of minutes), put them in ice water to cool them.
Shiratama dango are very easy! Only 2 ingredients (Shiratamako and water) and you will have a nice chewy dango.
It looks like this when topping. It looks so nice! You can put the tsubuan as it is, but I recommend thinning it out with a bit of water and pour on the top. (Like caramel on custard pudding.)
Matcha pudding has modest sweetness. So, If you have a sweet tooth, add more tsubuan to make it sweeter.
It will last in the fridge for 3 days.
Thanks for Stopping By
It's so easy, but it's creamy and delicious. If you love matcha, you would love to try this pudding!
I hope you like it!
Thank you for taking the time to read my blog♡ If you’ve tried this recipe (or any other recipe on the blog), please give it a star rating below!
Also feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
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Creamy Matcha Pudding (Vegan)Print Pin SAVE SAVED!
- 1 c and 7Tbsp Soy milk, 300g/345ml
- 5 teaspoon Maple syrup, 30g/25ml
- 5 teaspoon Corn starch, 10g/25ml
- ½ teaspoon Agar-agar powder, 1g/2.5ml
- 4 teaspoon Matcha powder, 10g/20ml
- 3 tablespoon Shiratamako, 30g/45ml
- 2 tablespoon Water, 30m/30ml
- Tsubuan, as much as you like
- 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 tsubuan on top.
- Equipment: Weck mini jar 80ml/2.7 ounce
- 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.
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