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Matcha Bean Pudding

75g (Mixed with 325ml water) UNISOY™ Soy Milk Powder
15g Matcha Powder
80g Sugar
60g Egg Yolk
6g Gelatine Sheet
175g (whisk until soft) Dairy Cream (35% fat)

Decoration:

Cooked Sweetened Red Bean

matcha red bean pudding

  1. Soak gelatine sheet in iced water for 10 mins and drain dry.
  2. Sift matcha powder and combine with sugar. Add in egg yolk into 200ml of soya milk. Mix well.
  3. Cook the remaining 200ml of soya milk until 80°C. Add (2) and mix well.
  4. Stir mixture with a heatproof spatula until 75°C. Switch off flame, add gelatine and cool it on a bowl of ice. (Note: Keep on stirring until temperature reaches 20°C.)
  5. Mix (4) and dairy cream together. Pour matcha mixture into the dessert cups and chill for 4 hrs.
  6. Top with red beans to serve.