Matcha Soymilk And Azuki Pudding
Image credit: Japan Centre
Ingredients
- 360 ml SOY SECRETZ COLLAGEN
- 2 tbsp
Sugar - 10 g
Gelatine powder - 2 tbsp
Matcha powder - 4 tbsp Cooked sweet azuki beans
- 30 ml Water
- 50 ml
Whipping cream
Instructions
- Bloom gelatine powder and water together. Place SOY SECRETZ COLLAGEN, sugar, and gelatin solution in a saucepan over a low heat and stir well. When the sugar and gelatin are fully melted, take the pan off the heat. Do not let the mixture boil.
- In a separate small bowl or mug, combine matcha powder with 1 tbsp hot water and stir well until a smooth paste forms.
- Add this paste to the soy milk mixture and blend well.
- Place 1 tbsp of azuki beans into four individual serving bowls/cups. Pour the matcha mixture evenly into each bowl and refrigerate for at least 1 hour.
- In a mixing bowl, whip up whipping cream until medium peak.
- Topped some whipped cream on the pudding and sprinkle some matcha powder on top.