Easy Matcha Pudding (4 Ingredients) Recipe
This Easy Matcha Pudding is a creamy, subtly sweet dessert made with simple ingredients including matcha powder, oat milk, sugar, and gelatin. Perfectly smooth and delicately flavored, it requires minimal preparation and sets in the fridge, making it an ideal make-ahead treat. Garnish it with non-dairy whipped cream and crushed pistachios for added texture and visual appeal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 20 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegan
Ingredients
Main Ingredients
- 2 teaspoons unflavored gelatin powder (1 envelope)
- ¼ cup oat milk (to melt the gelatin)
- 2 cups oat milk
- ¼ cup organic cane sugar or any white sugar
- 2 tablespoons matcha powder, plus more for dusting
Optional Toppings
- Non-dairy whipped cream
- Crushed pistachios
Instructions
- Bloom the Gelatin: In a microwavable cup, combine the gelatin powder and ¼ cup oat milk. Whisk immediately with a fork until well mixed, then let it sit for 5 minutes so the gelatin absorbs the liquid and becomes spongy in texture.
- Heat Milk and Sugar: While the gelatin is blooming, warm 2 cups oat milk and ¼ cup sugar together in a saucepan over medium-low heat. Stir until the sugar fully dissolves without letting the milk boil.
- Make Matcha Paste: Sift 2 tablespoons matcha powder into a small bowl. Scoop about 4 tablespoons of the warm milk-sugar mixture into the bowl and whisk vigorously with a bamboo whisk or fork to create a smooth paste without lumps.
- Combine Matcha and Milk: Pour the matcha paste back into the saucepan with the remaining warm milk mix and stir well to evenly distribute the matcha flavor.
- Melt the Gelatin: Microwave the gelatin and milk mixture in 20-second intervals, stirring after each, until completely dissolved. Alternatively, melt it gently in a double boiler while stirring constantly. Avoid boiling to preserve gelatin’s setting ability.
- Mix Gelatin into Matcha Milk: Pour the fully dissolved gelatin mixture into the matcha milk base, stirring thoroughly to combine.
- Chill and Set: Pour the combined mixture into serving cups or molds. Refrigerate for at least 4 hours or until firm and set.
- Serve with Toppings: Optionally, top with non-dairy whipped cream, dust with additional matcha powder, and sprinkle crushed pistachios on top before serving.
Notes
- Do not let the gelatin mixture boil during melting as it weakens gelatin’s gelling power; if it bubbles, stop microwaving immediately and stir.
- Oat milk can be substituted with any other non-dairy milk; thicker types like soy milk work best for texture.
- Check the original blog post for more topping ideas to customize this pudding.
- Nutrition facts exclude optional toppings.
