Asian Matcha Pudding

Ingredients

• 500 ml Milk (of choice)
• 2 EL Matcha powder
• 60 g Sugar
• 40 g Cornstarch
• 1 Prise Pinch of salt
• 1 TL Vanilla extract
• 50 ml Heavy cream
• 1 EL Powdered sugar
• Nach Geschmack Fresh berries or mint for garnish

Instructions

1. In a small saucepan, heat 400 ml of milk with sugar and a pinch of salt over medium heat until the sugar dissolves. Do not let it boil.
2. In a separate small bowl, whisk the matcha powder with the remaining milk (100 ml) and cornstarch until a smooth, lump-free paste forms.
3. Slowly whisk the matcha paste into the warm milk mixture in the saucepan, stirring constantly. Then add the vanilla extract.
4. Continue to heat the mixture over medium heat, stirring constantly, until it thickens and begins to bubble. This will take about 2-3 minutes.
5. Remove the pudding from the heat and pour into four small bowls or glasses. Cover the surface directly with plastic wrap to prevent a skin from forming.
6. Chill the puddings in the refrigerator for at least 30 minutes, or preferably 2 hours, until set.
7. For the garnish, whip the heavy cream with powdered sugar until stiff peaks form. Before serving, top the chilled pudding with a dollop of whipped cream, fresh berries, or mint.

Nutrition