Recipe for Two-Tone Matcha Pudding

Flavor: Sweet; Cooking Method: Boiling; Time: Several Hours; Difficulty: Easy.

Detailed Steps for Making Two-Tone Matcha Pudding

First, prepare the ingredients as shown in the picture or check the ingredient list!

Pour the milk into a milk pot and add the gelatin powder.

Then add the inulin powder to the milk pot. Inulin powder has several benefits: it can increase the stability of the pudding, supplement vitamins and minerals, and promote the growth of beneficial bacteria in the intestines, especially effective for constipation. Therefore, many high-end desserts and baked goods in Europe contain inulin powder.

Then add the condensed milk, which is mainly used for seasoning. If you like sweet taste, you can add more! If you feel it is not sweet enough, you can add sugar, but personally, I think too much sugar is not good for the body! So I don’t like to use sugar.

Then add the whipping cream for better taste!

After adding all the ingredients, heat it up slightly, not boiling, about 60-70 degrees Celsius, and then stir it with a spoon! The main purpose is to melt the gelatin powder and mix it evenly!

Next, prepare the matcha powder.

Pour the just-cooked milk into the matcha powder. Remember not to pour it all in, we are making two-tone pudding, so leave half of it!

I didn’t buy a tea whisk, so I used an egg beater!

Then filter the beaten milk matcha mixture!

Brush a thin layer of cooking oil in the mold, so that it is easier to demold! Then pour it into the mold! Refrigerate for 1 hour.

After an hour, pour the remaining milk mixture (which needs to be heated again) into the mold and continue to refrigerate. This is how you make a two-tone matcha pudding! Enjoy it with your family!