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

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 decided I wanted to eat gelatin every day, so I came up with this recipe.If you warm only half the milk and them add the other half as a cold milk, it cools down the mixture quickly. And you can then also put the pudding in the fridge more quickly.If you prefer, increase the amount of cocoa powder or instant coffee to 2 tablespoons. Recipe by Spain

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

Simple version of Japanese purin

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

I wanted to make pudding using delicious eggs.Using fresh eggs will improve the taste, although I won't say it makes a dramatic change.If you steam the pudding in boiling water, it turns out hard and not tasty at all. For an even more rich pudding, use whole eggs. Recipe by Harunatsumiya

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

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.