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.