It's a new variation of melting chocolate pudding!I used fresh cream that had 35% fat (so it's actually whipping cream). Recipe by aimini

I like American Classic Chocolate pudding, So why don't I try it with Soy Milk and Green tea.

I wanted to have a matcha dessert.When you are using a larger egg (than ), either increase the amount of milk by 1 tablespoon or slightly shorten the baking time. Take out the pudding from the oven, and if the middle of the surface is a little bit jiggly, that's the perfect timing. Recipe by Sabumochi

I made this for my son who loves matcha lattes. Even if you use a lot of matcha tea powder, because of the cream in this pudding it's not bitter at all!Matcha tea powder tends to form clumps, so please sift it in using a tea strainer even if it seems like an extra step.Gelatin powder is usually just softened in water, but I think it tends to form lumps so I always dissolve it properly in hot water before adding it. Recipe by Runrun

Since I love matcha, I tried making a dessert using a lot of it.Mix the condensed milk and matcha well.The pudding itself is not too sweet... Adjust the sweetness of the sauce to your preferences. Recipe by Haruurara

This is a variation of my "Simple! Tofu No-Bake Cheesecake" recipe.When you chill these desserts, they will go a little hard. Some liquid will separate out of the tofu and settle on the top of the dessert so drain it before serving. These desserts don't keep for long so serve them on the same day or morning after.These desserts have a rich matcha flavour and you can hardly taste the tofu at all. Recipe by Miyakojika

I discovered green tea that was so delicious it seemed a waste to just drink it!! So I made a matcha pudding, which I love.This time, I used Itokyuhemon brand green tea. The sweetness varies on the brand of green tea you use, so adjust the amount to your liking. Recipe by cathmilk

When I made matcha pudding with whole eggs, the color didn't turn out too good. On the other hand, when I used egg whites only, the resulting matcha pudding was beautifully green.The pudding becomes porous if the temperature of the pudding mixture and the hot bath is vastly different. That's why it's important to warm the mixture to a certain extent before soaking it in the hot bath. When it has become too cold, cool down the hot bath slightly and then start simmering. Please serve with some brown sugar syrup - they go really well together. Recipe by twinflower

I wanted to make steamed pudding that wasn't made with gelatin and used soy milk. You don't have to put caramel sauce under the pudding, which makes an even easier recipe. For those of you that don't have brown sugar syrup, you can substitute honey+Kinako soy flour or Adzuki beans+green tea, maple syrup, grated ginger+honey etc. Enjoy it in different ways.You should strain the pudding. As a lazy person, I use a miso dissolving net to strain it directly into the containers. If you over-whip the egg, then use a lighter to burn bubbles on the surface, then steam the pudding, it'll become smooth and blemish-free. Covering with plastic wrap prevents condensation from falling into it. As for covering the pot with a tea towel, I didn't do it before, but it was too noisy when it began to boil. Recipe by Earl-Grey

This pudding is made easily with gelatin powder. It's tasty, with two layers.Add the gelatin after it has dissolved. If you like matcha, it's okay to add a lot. Recipe by Nanayan

Lately, moss pudding is very popular with the community. But then I realized that not everyone likes pandanus scent. Therefore, I created a recipe with another material that is matcha latte.