Japanese Matcha Milk Pudding

Instructions

1. 1

   Measure 50 ml water, 4 g agar-agar powder, 300 ml whole milk, 100 ml heavy cream, 60 g sugar, 10 g matcha powder, and 120 g sweetened red bean paste. Prepare 4 small dessert ramekins or glasses on a tray.

2. 2

   Put the matcha powder into a small bowl. Add 3 tablespoons of warm whole milk from your measured portion and whisk thoroughly with a small whisk until completely smooth with no green clumps remaining.

3. 3

   In a small saucepan over medium heat, combine the 50 ml water and 4 g agar-agar powder. Bring to a gentle boil, stirring constantly with a wooden spoon for 1 to 2 minutes until the agar is fully dissolved and clear. If it starts to stick, lower the heat slightly.

4. 4

   Pour the remaining whole milk, 100 ml heavy cream, 60 g sugar, and the dissolved matcha paste into the saucepan with the agar mixture. Stir well with a whisk over low heat for 3 minutes until warm and sugar dissolves completely; do not let it boil vigorously.

5. 5

   Remove the saucepan from the heat. Strain the warm matcha mixture through a fine mesh sieve into a glass measuring jug, then divide evenly among the 4 prepared ramekins. Let them cool at room temperature for 15 minutes, then chill in the refrigerator for at least 2 hours until firmly set.

6. 6

   Take the chilled matcha puddings out of the refrigerator. Spoon 30 g of sweet red bean paste neatly onto the top center of each pudding. Serve chilled immediately with dessert spoons.