Terumi Morita
December 15, 2025·Recipes·1 min read · 327 words

Matcha Pudding

A delicate balance of matcha flavor and creamy texture creates a unique Japanese dessert.

Contents（5項）▾
  1. 01Ingredients & steps
  2. 02Why this works
  3. 03Common mistakes
  4. 04What to look for
  5. 05Chef's view
A smooth, vibrant green matcha pudding topped with a sprinkle of matcha powder.
RecipeJapanese-sweet
Prep15m
Cook20m
Serves4 portions
LevelEasy

Ingredients

  • 2 cups milk
  • 2 tablespoons matcha powder
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 egg yolks
  • 1 tablespoon unsalted butter

Steps

  1. In a saucepan, whisk together milk, matcha powder, and sugar over medium heat.

  2. In a separate bowl, mix cornstarch, salt, and egg yolks until smooth.

  3. Once the milk mixture is warm, gradually add it to the egg mixture, whisking constantly.

  4. Return the combined mixture to the saucepan and cook on low heat, stirring until thickened.

  5. Remove from heat and stir in butter and vanilla extract until fully incorporated.

  6. Pour the pudding into cups and refrigerate for at least 2 hours before serving.

Tools you'll want

  • · Digital kitchen scale (gram precision)
See the full kit on the Recommended page →

Why this works

The key to a successful matcha pudding lies in the careful temperature control during cooking. Heating the milk gently allows the matcha to dissolve completely, releasing its vibrant color and flavor. The cornstarch acts as a thickening agent, forming a smooth texture when heated and combined with the milk.

Maintaining the right balance of sugar enhances the sweetness without overpowering the matcha. The addition of egg yolks contributes richness and stability, while the butter adds creaminess and a glossy finish to the pudding. Chilling the pudding allows it to set properly, resulting in a firm yet delicate consistency.

Common mistakes

Using too much heat: High temperatures can cause the pudding to curdle, leading to an undesirable texture.
Inadequate whisking: Failing to whisk thoroughly can result in lumps of matcha or cornstarch.
Not straining the mixture: Skipping this step can leave a gritty texture instead of a smooth pudding.
Overcooking: Cooking too long can cause the pudding to become too thick or rubbery.
Insufficient chilling: Not allowing enough time in the fridge will prevent the pudding from setting properly.

What to look for

  • A smooth, glossy surface on the pudding.
  • A vibrant green color that indicates proper matcha incorporation.
  • A firm yet jiggly texture when gently shaken.
  • No lumps or graininess in the pudding.
  • A subtle aroma of matcha and vanilla.

Chef's view

Matcha pudding reflects the Japanese philosophy of simplicity and balance. This dessert celebrates the unique flavor of matcha, a finely ground green tea powder, which has been cherished for centuries in Japanese tea ceremonies. The technique used to create this pudding emphasizes precision in temperature and timing, key elements in both cooking and the art of tea.

The pudding's creamy texture and delicate sweetness make it a versatile dessert, suitable for various occasions. It serves as a reminder of the beauty in Japanese cuisine, where the focus is on enhancing natural flavors and creating harmony between ingredients.