Matcha Cream + Japanese Milk Pudding

A little something that’s easy to whip up and inspired by a dessert from a Japanese store

Please refer to YouTube short for visual guides 🙂

Milk pudding

  • 230g milk
  • 50g heavy cream
  • 36g sugar
  • 0.7g salt
  • 4g vanilla extract
  • 4g gelatine powder
  • 16g water to bloom gelatine

Bloom gelatine by mixing water and gelatin together and set aside

Heat milk, cream, sugar and salt over low flame.

Turn off heat. 

Add vanilla and the bloomed gelatine.

Mix well to dissolve

Let the mixture cool slightly before pouring through strainer into mould.

Let pudding set in the fridge.

Matcha Cream Topping

  • 150g milk
  • 15g sugar*
  • 0.5g salt
  • 7g matcha powder (good quality)*
  • 5g corn starch

Mix matcha, sugar, salt, and corn starch tighter.

Heat milk till warm, pour a part of it onto the matcha mix and whisk. Add the rest of the milk.

Transfer mixture back to the pot and heat to thicken.

Let cool slightly, strain over the set pudding

Place in fridge to set the matcha layer


Quantity of matcha will differ based off the type of matcha you use. So please adjust the quantity according to your taste. I suggest starting with 4g first before going higher. The matcha powder I use is a ceremonial matcha which has a nice flavour to it even when intense.

The amount of sugar added is also quite low so feel free to add more sugar to balance out the flavour as you wish.

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