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Japanese matcha pudding with Shiratama dango

Creamy Matcha Pudding (Vegan)

  • Author: JURI
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 80ml x 4 1x
  • Category: Dessert
  • Method: Thicken
  • Cuisine: Japanese
  • Diet: Vegan

Description

This is simple matcha pudding without egg, cream, or gelatin. Modest in sweetness, and you can enjoy the aroma of Japanese green tea!


Ingredients

Scale

Topping


Instructions

  1. 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.
  2. Bring to a boil: Heat over medium heat and stir until boiling (about 3 to 4 minutes).
  3. Transfer to a container: Strain through a fine strainer and pour into a container.
  4. Cool: Refrigerate for at least 30 minutes.
  5. 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.
  6. Topping: Put shiratama dango and tsubuan on top.

Notes

  • 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.

Keywords: Matcha pudding, vegan pudding, Japanese purin