5 Ingredients or Fewer

Soy Milk MATCHA Pudding

by: Yuki

August 8, 2016

0 Ratings

Photo by Yuki Ishikawa

Cook time 2 hours
Serves 2

Jump to Recipe

Author Notes

Since I love American Classic Chocolate Pudding, like Grandma's creamy cornstarch pudding, I wanted to try it with Green Tea instead of using Cocoa or Chocolate.

Very very easy. Quick. Not so many ingredients you need to make.
But, delicious! —Yuki

What You'll Need

Ingredients

3 tablespoons cornstarch
3 tablespoons sugar
2 teaspoons MATCHA powder
200 milliliters soy milk (unsweetened)
100 milliliters milk

Directions

Stir together cornstarch, sugar, Matcha in medium saucepan. Gradually stir in Soy Milk and Whole Milk a little at a time.
Cook over low-medium heat, stirring constantly, Bring to a boil. Boil and stir about 1 minute. Remove from heat.
Pour into each cup. Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming. Let cool and Chill in Refrigerate at least 2 hours. Garnish with whipped cream, if you like.

Tags:

Contest Entries

Your Best No-Bake Desserts

See what other Food52ers are saying.

Yuki
Renee B

Popular on Food52

7 Reviews

Renee B. September 5, 2016

For the gelatinous cube version of Haupia, my friend provided uses the first recipe at link below:
http://archives.starbulletin.com/2003/07/02/features/request.html

The Haupia pudding recipe I use started with this but I made changes that I think improve it. I mix the cornstarch into about 1/2 cup of the coconut milk that I reserve from the full 4 cup measurement rather than water that will dilute it. Since there are only two of us, I don't pour into 8 individual servings. Instead, I pour into a deep dish pie plate. And instead of mixing the shredded coconut into the heating haupia, I toast it and sprinkle it on top after a few minutes of cooling in the deep dish pie plate. Hope you like it! BTW, it's still hot here in the DC area so cool desserts are welcome.
www.foodnetwork.com/recipes/haupia-coconut-pudding-dessert-recipe

Yuki September 11, 2016

Wooow!! Sounds really good to me! I like to make pudding and jelly in a deep dish pie plate too! It's fun to scoop♪ I will try them soon!!
Thank you for sharing the recipe and your kind advice!

Renee B. September 11, 2016

I'm so sorry my response went to the top of the discussion. I accidentally added a comment instead of responding to our discussion. I wanted to delete it and respond but couldn't find a way. I do hope the you'll like it. I gave some of the matcha Haupia to my Japanese neighbor. He and his family really liked it — except one of his three daughters who didn't like the color! I know that won't be an issue for you. ;-)

Renee B. September 3, 2016

This sounds good. It reminds me of a Haupia recipe a neighbor shared. He uses coconut milk.

Yuki September 4, 2016

Thank you for the comment! Haupia sounds very good! I used to live in Maui. And it was my favorite hawaiian dessert! I definetely will try it soon with coconut milk!

Renee B. September 4, 2016

Last night I made Haupia and added a little more than 1 1/2 tsp of matcha. It was good but the coconut flavor was diminished while the tea flavor was just subtle. My husband didn't like the loss of coconut flavor. It's still good but the original without the matcha is better. BTW, haupia has no flour and no dairy milk. I once used canned unsweetened coconut milk but Silk is much better. If you are interested, I can share links to two haupia recipes. Both are really good. I now make the one that is more like pudding vs the one that produces gelatinous bricks.