Vegan Matcha Pudding
Vegan Matcha Pudding
A matcha vegan pudding made with soy milk, both rich and light - perfect with bold toppings!
The recipe is made by Sora N., d:matcha's Confectionery Assistant
This time, I tried making a matcha vegan pudding. The key to this recipe is emulsifying the soy milk and oil at the beginning. If you skip this step, the mixture will separate once poured into jars, leaving an unpleasant texture and appearance. Using a blender makes the process quick, but with a hand mixer it takes about twice as long. Since overmixing doesn’t cause any problems, it might actually be better to mix it a bit more than you think.
While vegan pudding can be made with just soy milk and agar, the flavor tends to be too plain. To add richness, I included oil, and to make it smoother, I added kudzu starch. Because soy milk pudding has a light, healthy taste, I think it pairs well with stronger toppings such as kinako (roasted soybean flour) or jam.
200g soy milk
120 oil
10g Kudzu starch
30g Cane sugar
1tsp Agar
6g matcha
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Mix the soy milk and oil with a mixer or blender until slightly thickened. (A blender works faster.)
✔︎ Add the oil slowly in a thin stream while mixing. -
Combine the matcha and cane sugar, and mix with a whisk until no lumps remain.
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Put steps ① and ② into a pot and heat until just before boiling. Add the agar and kudzu starch, and stir until dissolved.
✔︎ Kudzu starch tends to form lumps, so crush it finely before adding.
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Once dissolved, strain the mixture and pour it into containers.
✔︎ It sets quickly from this point, so work fast.
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Chill in the refrigerator for 2–3 hours. Add toppings. (This time, I added extra matcha powder and kinako.)
抹茶豆腐大福のレシピを見る
豆乳200g
油120g
本葛粉10g
きび砂糖30g
寒天小さじ1
抹茶6g
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豆乳と油をミキサーかブレンダーで少しとろみがつくまで混ぜる。(ブレンダーの方が速く混ざります)
✔︎油は糸を垂らすように混ぜながら少しずつ混ぜる。 -
抹茶ときび砂糖を一緒にし、ホイッパーなどでダマがなくなるまで潰すように混ぜる。
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①と②を鍋に入れて沸騰直前まで温め、寒天と本葛粉を入れて、溶けるまで混ぜる。
✔︎本葛粉がダマになりやすいので入れる前に細かくする。 -
溶けたら濾して容器に流し入れる。
✔︎ここから固まりやすいので素早く作業する。 -
冷蔵庫で2、3時間冷やす。トッピングをする。今回は追い抹茶ときな粉をかけました。
