Matcha Pudding Recipe

Two Matcha Pudding Recipes

This guide covers two distinct matcha pudding styles: matcha chia pudding (vegan, no-cook, high-fiber) and matcha panna cotta (creamy, elegant, gelatin-set). Both are make-ahead desserts that require no baking.

Matcha Chia Pudding

Ingredients: - 1 tsp (2g) culinary or premium grade matcha - 1 cup (240ml) oat milk or any milk - 3 tbsp chia seeds - 1 tbsp maple syrup or honey - 1/4 tsp vanilla extract

Method: 1. Whisk matcha with 2 tbsp warm milk until smooth (prevents clumps). 2. Add remaining milk, chia seeds, maple syrup, and vanilla. Whisk well. 3. Let sit for 5 minutes, then stir again to prevent chia seeds from clumping. 4. Cover and refrigerate for at least 4 hours or overnight. 5. Stir before serving. Top with fresh fruit, granola, or coconut flakes.

Matcha Panna Cotta

Ingredients: - 2 cups (480ml) heavy cream - 1 tbsp (6g) culinary or premium grade matcha - 1/4 cup (50g) granulated sugar - 1 tsp (3g) unflavored gelatin powder - 2 tbsp cold water

Method: 1. Sprinkle gelatin over cold water in a small bowl. Let bloom for 5 minutes. 2. In a saucepan, whisk matcha with 2 tbsp of the cream until smooth. 3. Add remaining cream and sugar. Heat over medium, stirring, until steaming (do not boil). 4. Remove from heat. Add bloomed gelatin and stir until completely dissolved. 5. Strain through a fine mesh strainer. 6. Pour into 4 ramekins or molds. Refrigerate for at least 4 hours until set. 7. To unmold: run a thin knife around the edge and invert onto a plate.

Tips for the Best Result

For chia pudding: always dissolve matcha in a small amount of warm milk first. Adding matcha directly to cold milk causes clumps that do not dissolve.

For panna cotta: do not boil the cream after adding gelatin -- boiling can prevent the gelatin from setting properly.

For both: use fresh matcha. Old or low-quality matcha produces a dull olive color and flat flavor in puddings where the matcha is the star.