抹茶奶凍Matcha Milk Pudding

Prep 10 min·Cook 5 min·Rest 3 h

1. 1You're here
   Step 1.

   Soak the gelatine leaves in a bowl of cold water for 5 minutes until floppy.

   3 Platinum-grade gelatine leaves

   5 min
2. 2
   Step 2.

   Sift the matcha into a small bowl and whisk with the hot water until smooth and lump-free.

   2 tsp Matcha powder3 tbsp Hot water (about 80°C)

   Wok-chan's tip鑊仔貼士

   Water that's too hot turns matcha bitter and dull; 80°C is ideal.
3. 3
   Step 3.

   Warm the milk, cream and sugar in a saucepan until steaming but not boiling. Take off the heat.

   300 ml Whole milk100 ml Double cream40 g Sugar

4. 4
   Step 4.

   Squeeze the gelatine and stir it into the hot milk until dissolved, then whisk in the matcha paste. Strain through a fine sieve.

   3 Platinum-grade gelatine leaves2 tsp Matcha powder

5. 5
   Step 5.

   Stand the pan in cold water and stir for a few minutes until it cools and thickens slightly, so the matcha stays suspended. Pour into 4 glasses or ramekins.

   300 ml Whole milk

   Moulding
6. 6
   Step 6.

   Cover and chill for at least 3 hours until set. Serve with a drizzle of condensed milk or a spoonful of red beans.

   2 tbsp Condensed milk or sweet red beans, to serve

   3 hMoulding