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Recipe details are AI-generated from the video and may contain errors — for reference only.
Put 8g matcha powder and 50g milk in a bowl, whisk until there are no powder particles, until completely blended into a smooth matcha liquid.
Watch out
Must be whisked thoroughly until completely free of powder particles, otherwise lumped matcha powder will ruin the texture and appearance.
Pour 250g milk, 30g sugar, and 3g agar agar powder into a pot, heat over low heat and stir continuously until all sugar and agar agar are completely dissolved.
local_fire_departmentlow heatWatch out
Must use low heat and stir continuously, otherwise the milk at the bottom of the pot will easily burn and stick.
Turn off the heat and remove from the stove, add the prepared matcha milk and 50g whipping cream, mix well and pour into the molds.
Watch out
Add whipping cream and matcha milk after removing from heat, otherwise high temperature will ruin the cream structure.
Place the molds in the refrigerator to chill for about 1 hour, then take out and stir to prevent matcha powder from precipitating, cover with plastic wrap and continue refrigerating for about 4 to 5 hours until fully set.
Watch out
Must take out and stir after 1 hour, otherwise the matcha powder will all settle at the bottom.
After setting, use a toothpick to run along the edges of the mold, invert onto a plate to unmold, top with appropriate amount of red bean paste and whipped cream, and finally sift a little matcha powder on top to garnish.
Watch out
Be gentle when running the toothpick along the edge, otherwise the pudding surface will break and deform.
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