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Pudding (Matcha milk pudding with brown sugar syrup) | Recipe transcription by HidaMari Cooking

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HidaMari Cooking

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Ingredients

抹茶 : 6g
グラニュー糖 : 20g
牛乳 : 250ml
粉ゼラチン : 5g
黒砂糖 : 100g
水 : 50g
抹茶パウダー : 適量

Time required

30minutes

Procedure

1) 粉ゼラチンをふやかす 00:12
Pour milk into measuring cup.
Put 30ml of milk into a bowl and add the powdered gelatin and let it soften.
2) プリン液を作る 00:38
Sift the matcha into a small saucepan.
Add the granulated sugar to a small saucepan and mix.
Add the remaining milk in 3 to 4 additions, mixing with a spatula after each addition.
Heat on the stove and bring to 60°C.
When it reaches 60℃, remove from heat and add 1 and mix.
Strain through a tea strainer and transfer to a measuring cup.
3) 冷やす 03:29
氷水が入ったボウルに2を計量カップごと入れて、混ぜながらとろみがつくまで冷やす。
型に流し入れる。
冷蔵庫で5時間以上冷やす。
4) 黒糖シロップを作る 03:47
小鍋に黒砂糖と水を入れ、ヘラで混ぜる。
火にかけて黒砂糖の塊を潰しながら加熱する。
黒砂糖が溶けたら、弱火で5分煮る。
耐熱容器に移す。
5) 盛り付ける 06:00
3が冷えたら型を外してお皿に盛る。
抹茶パウダー、黒糖シロップを上からかけて完成。

Point

・The remaining brown sugar syrup will keep in the refrigerator for about two weeks. It can also be used as a syrup for drinks.
- In step 2, add the milk in 3 to 4 batches and mix well to ensure no milk remains undissolved and to achieve a nice finished product.
・In step 2, be careful not to heat the pudding liquid too much.
In step 4, if the brown sugar lumps are large, leave them in water for about 20 minutes before heating to help them dissolve.
The time required does not include the time it takes to chill in the refrigerator.