Vegan Matcha Pudding Topped with Chewy Dango

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, and Matcha Muffins!

matcha pudding with Shiratama dango

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.

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

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:

Vegan matcha pudding ingredients.
  • 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.

How to make matcha pudding.

Step 1

Heat all the pudding ingredients until smooth.

How to make matcha pudding.

Step 2

Strain through a fine strainer.

How to make matcha pudding.

Step 3

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

3 matcha puddings in a glass container

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.

How to make shiratama dango.

Step 4

Mix shiratamako and water.

How to make matcha pudding.

Step 5

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

How to make shiratama dango.

Step 6

Cool them down in ice water.

3 matcha puddings with Shiratama dango

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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matcha puddings

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Leave a Rating!

I hope you enjoy this Vegan Matcha Pudding! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

白玉とあんこでトッピングした抹茶豆乳プリン

Vegan Matcha Pudding Topped With Dango

5 from 4 votes
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Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 80 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!

Equipment

  • Weck mini jar 80ml

Ingredients

  • 345 ml Soy milk, 300g
  • 5 tsp Maple syrup, 30g
  • 5 tsp Corn starch, 10g
  • ½ tsp Agar-agar powder, 1g
  • 4 tsp Matcha powder, 10g

Topping

  • 3 Tbsp Shiratamako, 30g
  • 2 Tbsp Water, 30m
  • Anko, as much as you like

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.

Video

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.

Nutrition

Serving: 1serving | Calories: 114kcal | Carbohydrates: 17.2g | Protein: 3.2g
Course: Dessert
Cuisine: Japanese
Keyword: Japanese purin, Matcha pudding, vegan pudding
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