Hello ☺Thank you for watching my video.
Today's recipe is for matcha milk pudding made without an oven.
It is made with brown sugar and served with a brown sugar sauce, so the pudding is not too sweet.
The matcha pudding does not contain heavy cream, but it is sticky, thick, and has a melt-in-your-mouth texture.
It is also recommended to make more brown sugar syrup and add it to drinks such as café lattes, or pour it over strawbaked rice cakes, etc.â
▷Ingredients:
■Matcha milk pudding (for 4 round sphere molds of 5 cm in diameter)
6 g matcha green tea
20 g granulated sugar
250ml milk
5 g powdered gelatin
Molasses syrup (easy to make)
100 g brown sugar
50 g water
▷How to make:
1. Make the matcha milk pudding. Measure out 250 ml of milk and divide about 30 ml of it. Sprinkle with powdered gelatin and allow to soften.
In a saucepan, mix the sifted matcha and granulated sugar, then add the remaining milk a little at a time and stir to dissolve and spread. Heat the mixture over a flame to 60℃. 3.
3. Add the gelatin from (1) above, dissolve, and strain the pudding liquid. Cool the pudding in ice water to about 20℃. 4.
4. Put into a container of your choice and refrigerate for 5 hours to harden.
5. Make the molasses syrup. Put brown sugar and water in a pan.
(If you use large lumps of brown sugar like in the video, soak the brown sugar in water for about 20 minutes to make it easier to dissolve. If you use powdered brown sugar, you can skip this step.)
6. bring a saucepan over low heat and bring the water to a boil while crushing the brown sugar lumps. Simmer the syrup over low heat for about 5 minutes.
7. Transfer to a container and store in the refrigerator for up to 2 weeks.
8. Place matcha pudding in a serving bowl and pour matcha and molasses over the top.