I’m not in Tokyo right now, but I visited in February and I miss it dearly. On my last day there I filmed a cooking video with fellow YouTuber Ryoya of Peaceful Cuisine, and we made matcha pudding together in Tokyo.
Ryoya and I were connected through Tastemade, our content network. His channel has grown impressively and features many clear, delicious English-language videos. Spending time in the Videlicious kitchen with him was one of the highlights of my trip. We laughed a lot, I kept mispronouncing his name and Japanese words, and of course we ate plenty of mochi—at least I did.
Ryoya’s friend and fellow creator Ayano joined us as well. There’s a lot of fun Japanese cooking on YouTube—so without further ado, here is Ryoya’s matcha pudding recipe. Enjoy!
Matcha Pudding
Jenné Claiborne
1
Ingredients
- 1/3 cup 80g maple syrup
- 2 – 3 tsp matcha powder
- 2 tsp tapioca starch (or arrowroot or cornstarch)
- 1 tsp agar powder
- 2 cups 480g soy milk
- Coconut cream
- 1/3 cup 80g coconut milk
- 1 tbsp maple syrup (for coconut cream)
Instructions
- In a small saucepan combine maple syrup, matcha powder, tapioca starch, and agar. Whisk until smooth.
- Pour the soy milk into the pan and set over medium heat.
- Stir frequently and bring the mixture to a gentle boil, making sure it thickens and the starch is cooked through.
- Pour the pudding into small jars or a larger glass container.
- Refrigerate for at least 1 hour, or overnight, until fully set.
- While the pudding chills, make the coconut cream by stirring coconut cream with maple syrup in a small bowl. For a lighter texture, whip with a hand mixer until airy.
- When the pudding is set, remove from the fridge and top with the coconut cream.
- Serve and enjoy.
Like this matcha pudding recipe? Comment below!