Matcha Milk Cookie Pudding
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  1. Matcha - 1 tablespoon
  2. Soy Milk - 300 ml (Original = Milk @ 200ml)
  3. Heavy cream - 100 ml (Original = 200ml)
  4. Sugar - 30g
  5. Gelatin powder - 5g
  6. Hot water (for the gelatin) - 50ml
  8. Matcha powder
  9. Water
  10. Honey
  2. Cream margarine and sugar together
  3. Add tin of condensed milk and mix well
  4. Add flour a cup at a time and mix well
  5. Roll into balls and cook in for 12 minutes at 180c.
  7. use an empty heavy cream carton to measure the milk, which is handy! Remember the level of the cream in the carton
  8. Put the cream, milk and sugar in a pan.
  9. Mix well over low heat until the sugar has melted. Turn off the heat.
  10. Sift in the matcha using a tea strainer.
  11. Add 50 ml of hot water to the empty cream carton. Add the gelatin powder and dissolve. Add to the pan and mix in.
  12. Strain the mixture from step 4 into a bowl.
  13. Cool down the bowl over ice water.
  14. Put milk cookie into each cup
  15. When the mixture has thickened slightly, pour into individual cups
  16. Let them set in the refrigerator.
  17. SYRUP
  18. Mix matcha powder + water
  19. Simmer & Stir mixture evenly
  20. Add honey & stir
  21. Let cool/chill
  22. Pour over each pudding