Giant Matcha Green Tea Pudding
Use a bowl as a pudding mold. Instead of using caramel, yokan jelly adds an elegant Japanese sweetness.
Photographed by EIKO SAWAKI
Calorie count is for full recipe
Excludes time spent steaming and cooking through with residual heat, as well as time spent chilling in the refrigerator.
Ingredients ( Makes enough to fill a 15 cm-diameter heat-resistant bowl.)
- 1 tsp matcha green tea powder
- 400 ml milk
- 4 tbsp sugar
- 3 eggs
- 30 g yokan jelly (made with azuki bean paste with skins)
- 1 tbsp water
- Matcha green tea powder, as needed
Finely chop the yokan jelly from [A] and combine it in a microwave-safe bowl with 1 tbsp of water (this will become the pudding mold; use a bowl about 15 cm in diameter). Microwave at 600 W for 20-30 sec, then let cool. Coat the interior of the bowl with a thin layer of butter.
Put the matcha green tea powder for the pudding into a microwave-safe bowl, then mix in the milk by slowly adding a small amount at a time and stirring with a whisk. Microwave uncovered at 600 W for 1-2 min, until lukewarm (about the same temperature as your skin). Add the sugar and stir until dissolved.
In a separate bowl from the one to be used as the pudding mold, beat the eggs. Pour in the matcha-milk mixture and stir together, making sure not to let any bubbles form.
Add the pudding mixture to the bowl with the yokan jelly in it, pouring it in gently and carefully through a tea strainer.
Fill a pot with water to a depth of 2-3 cm, then fold a thick paper towel (nonwoven type) into quarters and place it in the pot.
Fold a 40 cm long aluminum foil into a strip 5 cm wide, Place the bowl with the pudding mixture onto the center of the aluminum foil (the strip of aluminum foil will make it easier to remove the bowl after steaming).
Use the strip of aluminum foil as handles on both sides of the bowl to lower it into the pot, onto the folded paper towel. Fold the aluminum foil strip inward and heat the pot over medium heat. When it comes to a boil, cover and reduce heat to the lowest setting, and let steam for 8-10 min.
Remove from heat and let sit for 15-20 min to allow the residual heat to cook the pudding through. Check for doneness by piercing with a bamboo skewer or toothpick: if it comes out clean, the pudding is cooked through. Place in the refrigerator to chill. To serve, turn the pudding out onto a plate, and sprinkle with matcha green tea powder using a tea strainer.