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EASY Matcha Pudding (Creamy Green Tea Jelly)

Matcha green tea pudding, served with azuki beans and vegan yogurt.
5-minute matcha pudding only requires you to boil the mixture! Luscious, super easy, and a creamy green tea pudding that I can never get enough of!
Jem @ The Fruity Jem
Cook Time 5 minutes
Chill Time 3 hours
Total Time 3 hours 5 minutes
Serving Size 4 servings

Ingredients

  • 1 teaspoon matcha powder
  • 2 Tablespoons warm water 60 to 80℃ (140 to 176℉); see notes below
  • 2 cups plant-based milk 473 ml
  • ½ cup water 118 ml
  • ½ packet agar-agar powder (Swallow brand, in its characteristic yellow packaging) ½ Tablespoon / 3.5 grams (see notes below for measurement notes & substitutions)
  • 4 teaspoons liquid sweetener more to taste

Instructions

  • First, make the matcha shot. Add the matcha powder into your matcha bowl or any small bowl. Pour in the 2 Tablespoons of warm water into the matcha, then whisk to combine until smooth and you don't see any more clumps.
    1 teaspoon matcha powder, 2 Tablespoons warm water
  • In a large pot, combine your plant-based milk, water, agar-agar powder, and liquid sweetener. Stir to combine, using a whisk if needed.
    2 cups plant-based milk, ½ cup water, ½ packet agar-agar powder (Swallow brand, in its characteristic yellow packaging), 4 teaspoons liquid sweetener
  • Then pour the matcha shot into the pot and mix well.
  • Bring the pot to a boil on medium heat. Stir occasionally as the mixture starts to boil.
    Once it starts to boil (when you see bubbles forming), turn the heat off immediately. Do NOT let the mixture boil further because of two things:
    a) The mixture might rise and boil over the pot, causing things to overflow which is messy.
    b) Your milk might curdle.
  • Remove the foam that forms on top of the mixture (optional, only purely for the aesthetic as it won't affect the taste). Then pour into 4 serving glasses.
  • Let it sit on the counter for about 30 minutes to cool down to room temperature. Then refrigerate for at least 3-4 hours until they firm up.
    Note that it's okay if the pudding looks a little bit grainy, as you can see in the pictures too. It's totally normal and won't affect the taste at all!
  • Enjoy as is, or add toppings like some matcha yogurt, fruits, red bean paste, and mochi balls. Enjoy!

Notes

Notes:
  • When making the matcha shot, make sure that your water is warm, about 60 to 80℃ (140 to 176℉) and NOT boiling (at 100℃/212℉). Boiling water will burn the matcha, downgrading its quality.
  • To measure the agar-agar powder quantity correctly, transfer all of the powder from the packet into a small plate. Then divide into two and just use one half.
    • I don't recommend weighing out the agar-agar powder using a kitchen scale, since most kitchen scales are only accurate up to 1 gram, and they usually don't work as well with small quantities.
    • Otherwise, use a proper measuring spoon to measure, leveling any excess powder.
  • Different brands of agar-agar powder may create slightly different textures.
    • If you're not using the Swallow brand, check the package for the correct liquid-to-powder ratio. After your first attempt, adjust the liquid amount as needed—more water for a softer, silkier pudding, less water for a firmer, jelly-like texture.