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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


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





  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.


  • 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