Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jul 24(Wed) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jul 26(Fri) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jul 30(Tue) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Aug 2(Fri) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Aug 7(Wed) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Aug 8(Thu) 10:00-12:30

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Matcha Soymilk Pudding

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Do you like matcha green tea? Matcha is made by grinding special tea leaves on a millstone and is used for beverages as well as for confectionery. This time, we will use that matcha powder to make vegan pudding without eggs or milk.

* My brand YUCa’s Tea also sells organic matcha, which has been well received by matcha fans in Japan and abroad. I hope you will try them! For more detail, please check this page!

Ingredients (3 servings) :

1 Cup (200ml) Soy Milk
1.5 Tbsp Potato Starch
1 Tbsp Sugar

(Toppings)
Matcha powder
Anko *sweet red bean paste
Kuromitsu *molasses
Wafer

Directions:

1. Prepare a pan, add all ingredients and mix well.


2. Place the pot on medium heat and stir slowly for 2-3 minutes.
3. When the liquid gets starchy and more bubbles appears, turn off the heat.


4. Transfer to a container and let cool.


5. After sprinkling matcha powder, top with anko and pour kuromitsu as a final touch.

Related Video :

YUCa’s Tips :

Don’t stop stirring the mixture until it gets a bit transparent color.

Note :

This recipe was first submitted in September 11th, 2021 and resubmitted in June 23rd, 2024 to reflect recipe revisions and additional photos.

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