Matcha Tofu Pudding Recipe
I’m excited to share my Matcha Tofu Pudding Recipe with you today! This dessert is light, creamy, and full of Japanese flavors. It’s become a go-to treat in my kitchen because it’s so easy to make and satisfies my sweet tooth without being heavy. Made with silken tofu, it’s incredibly smooth and has a subtle richness that I love. And for anyone looking for a guilt-free dessert, this recipe is perfect! I like to top it with anko (sweet red bean paste) and a bit of whipped cream. It’s a delicious balance of flavors that combines the earthy taste of matcha with the natural sweetness of anko.
The Essence of Matcha
Matcha is one of my favorite ingredients to use in Japanese desserts because of its unique, slightly bitter flavor and vibrant green color. This finely ground green tea powder has been a part of Japanese culture for centuries, especially in traditional tea ceremonies. When I add matcha to a dessert like this, I feel like it brings a little bit of that Japanese tradition into my kitchen. Plus, matcha is packed with antioxidants and nutrients, making it not only delicious but also good for you. If you’re new to matcha, this pudding is a wonderful way to experience its flavor in a simple, easy-to-make dessert.
Anko: A Sweet Japanese Tradition
If you haven’t tried anko before, you’re in for a treat. Anko, or sweet red bean paste, is a staple in Japanese desserts. And it’s one of my favorite things to pair with matcha. Made from adzuki beans cooked with sugar until they’re soft and creamy, anko has a natural sweetness that balances the slight bitterness of matcha beautifully. I love how this combination creates a harmony of flavors that’s both refreshing and satisfying. Anko is used in so many Japanese sweets, like dorayaki (pancakes), taiyaki (fish-shaped pastries), and mochi. For this pudding, a small spoonful of anko on top adds the perfect touch of sweetness.
Getting the Right Balance with Matcha Pudding
This Matcha Tofu Pudding Recipe is one of my favorite ways to enjoy matcha. My tip for getting the perfect flavor balance is to taste the pudding before chilling it and adjust the matcha and sugar to your liking. The combination of the earthy matcha and sweet anko is so satisfying. I hope you enjoy it as much as I do. If you’re a fan of Japanese flavors, this dessert is a must try. I’d love to hear how it turns out in your kitchen!
Matcha Tofu Pudding
Ingredients
- 300 g silken tofu
- 100 ml milk
- 3 tablespoon honey
- 2 tablespoon matcha powder
- 5 g powdered gelatin
- 2 tablespoon water
- ½ cup heavy cream
- 1 ½ tablespoon sugar
- 6 tablespoon Anko
- matcha powder for finishing
Instructions
- Combine the gelatin and water, stirring to dissolve.
- Microwave at 600W for 20-30 seconds to fully dissolve.
- Add the tofu, milk, and honey to a food processor.
- Blend until smooth.
- Add the matcha powder to the mixture.
- Process until evenly mixed.
- Add the dissolved gelatin.
- If the gelatin coagulates, place the gelatin cup in a warm water bath to melt it again.
- Mix well.
- Pour the mixture into a glass and refrigerate until set, about 2 hours.
- Whip the heavy cream with sugar until it forms whipped cream.
- Garnish the set matcha mixture with Anko (sweetened red bean), whipped cream.
- Sprinkle matcha powder over pudding.
- Enjoy!
