This matcha pudding is an easy no-bake dessert that you can whip up anytime! It is silky, smooth and the bitter sweetness of matcha is just so addictive. Enjoy on its own, or top with cream or your favorite ice cream.

Just like the rest of my recipes, this pudding is gluten-free and dairy-free! It is primarily made with oat milk, sugar, matcha and set with gelatin powder. Although there isn’t any heavy cream used, there is a perfect melt-in-the-mouth texture that everyone gets hooked with.

It comes together in less than 15 minutes in one saucepan, and all you need to do is to chill for a couple of hours in the fridge.

Topping ideas

I love having this matcha pudding straight out of the fridge. However, here are some topping ideas in case you would like to fancy things up.

Whipped cream - I like to whip up vegan heavy cream with a touch of sweetness, or go with whipped coconut cream. Spray type whipped topping is a convenient option too.

Ice cream - Pick your favorite non-dairy ice cream 🙂

Crushed nuts - My favorite is crushed pistachio. Walnuts, pecans, or cashew go well together with matcha pudding as well.

Dust with more matcha powder - If you like the matcha flavor, why not overload?

Fruits - Sliced strawberries, blueberries or bananas

Azuki red bean paste - This Japanese sweet bean paste goes so well with anything matcha.

Ingredients for this recipe

• Unflavored gelatin powder
• Oat milk
• Sugar
• Matcha powder
• Optional: toppings of your choice - see above for ideas!

How to make matcha pudding

1. Prepare the gelatin. In a microwavable cup, combine the gelatin powder and ¼ cup oat milk together. Whisk with a fork, then let sit for 5 minutes.

2. Milk + sugar. Warm up 2 cups oat milk and sugar together in a saucepan. Stir well until the sugar has completely dissolved.

3. Prepare the matcha. Sift matcha powder into a small bowl. Then scoop 4 tablespoon of the milk mix out of the saucepan and add to the matcha. Whisk well with a bamboo whisk (chasen) or a fork.

4. Add matcha. Add the matcha mix into the milk mix. Stir.

5. Melt the gelatin. Microwave the gelatin+milk mix (from step 1) at 20 seconds increments until the gelatin has completely dissolved. Alternatively, melt in a double boiler, stirring constantly.

6. Mix in the gelatin. Pour the dissolved gelatin mix into the matcha milk base, stir well.

7. Chill. Pour the mix into cups and refrigerate for 4 hours or more.

Optional: Add toppings of your choice. I like to add non-dairy whipped cream, crushed pistachio and dust with more matcha powder.

*See below recipe card for detailed instructions.

Tips

1. Once you combine the gelatin and milk in step 1, whisk well. Really well. This helps the gelatin powder to absorb the liquid evenly. Any powdery lumps left here cannot be dissolved even with the added heat in the later step - meaning your mix may not have enough gelatin to set the pudding!

2. Watch very closely when melting the gelatin not to let it boil up!

3. Boiling the gelatin weakens its setting power significantly. Make sure the milk mix remains just warm enough to dissolve the ingredients. 

Troubleshooting

- I still see matcha powder clumps on the surface. What can I do?

Use a fine mesh sieve to strain the matcha milk mix. For any matcha lumps left in the sieve, use a spoon or spatula to break up and dissolve into the mix.

Recipe