I have this slight obsession on how many different desserts I could add green tea to. I haven’t come close to what I want to achieve yet, slowly but surely I’ll be finally satisfied! I found this recipe from Anncoo Journal for a lovely green tea (matcha) milk pudding, it isn’t as heavy or rich as a panna cotta would be since it doesn’t use cream and I recommend using full cream milk instead of a low fat option just because it kinda needs that slight richness to it.
Green Tea Pudding (from Anncoo Journal)
Serves: 3-4 people
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Passive Time: at least 2-3 hrs
2 1/2 tsp Green Tea Powder
2 1/4 tsp Gelatin Powder
2 tbsp Water
Cooked Sweet Red Beans (Optional)
1. Add the water to a small bowl, and then add in the gelatin powder and allow it to soak.
2. In a small saucespan, add the milk, sugar and green tea powder and cook under medium heat until almost to the boil.
3. Lower the heat, and then add in the soaked gelatin and mix until the gelatin has completely dissolved then remove from heat.
4. Strain the mixture if necessary and then pour into moulds and allow to cool. Place in the refrigerator to set for a few hours before serving. Optional: Serve with cooked sweet red beans.
I love Black Sesame, it has this roasted and bitter flavour that works so well with a bit of sweetness. Maybe it’s because I feel like I can eat just a bit more. I have made quite a few black sesame dishes but still finding myself thinking what else can I make with it. I found this recipe from La Fuji Mama which came out really well!
7g gelatin powder
1 1/2 tbsp cold water
60g black sesame seeds
1 tbsp caster sugar
60g caster sugar
230ml whipping cream
One tray of ice cubes
250ml cold water
1. Pour the cold water in a medium-size bowl and sprinkle the gelatin over the top of the water and set aside for the gelatine to soften.
2. Soak the black sesame seeds in clean water and remove floating seeds. Rinse under running water and then strain.
3. Place seeds in a pan under low heat and keep stirring until seeds are dry, and they start to pop and smell fragrant. Leave to cool.
4. Place the cooled toasted sesame seeds and 1 tablespoon of caster sugar in a blender or food processor and grind until well ground.
5. In a medium-size saucepan, add in the ground sesame seed mixture, milk, and the 60g of caster sugar together. Heat over medium heat, stirring constantly to prevent the milk from burning. As soon as the mixture comes to a boil, add the softened gelatin and stir to melt and combine.
6. Once the gelatin is combined, remove the saucepan from the heat and whisk in the cream.
7. Fill a large bowl halfway with ice, then cover the ice cubes with 250ml of cold water.
8. Strain the pudding mixture into a smaller bowl and then place the bowl into the ice bath being careful not to spill water into the pudding mix. Whisk the pudding briefly, then leave it to cool for 5 minutes.
9. While waiting for the milk mixture to cool, set out 8 clean containers to pour the pudding into.
10. After cooling, whip the pudding for about 5 minutes (this whisking will produce a lighter pudding), then equally divide the pudding between the prepared containers. Cover the containers and place in the refrigerator to set up for a minimum of 4 hours, or until firm. Serve cold, garnished with a bit of whipped cream or topping of choice.