Marshmallow Decaf Matcha Pudding Recipe
This is a surprising decaf matcha pudding you can make using marshmallows instead of gelatin!
Ingredients
- Marshmallows: 100g
- Milk: 200ml
- Heavy Cream: 100ml
- Decaf Matcha Powder: 1 tbsp
Instructions
- In a microwave-safe bowl, combine the marshmallows, milk, and heavy cream. Microwave at 600W for 1 minute 30 seconds to 2 minutes, then stir. Continue heating in 20-second intervals, stirring each time, until the marshmallows have completely melted.
- In a separate small bowl, place the decaf matcha powder. Add about 3 tablespoons of the hot marshmallow mixture to the matcha and stir vigorously until it forms a smooth, lump-free paste.
- Pour the matcha paste back into the main bowl with the rest of the marshmallow mixture. Stir until everything is evenly combined, then strain the mixture through a fine-mesh sieve for an extra-smooth texture. Pour into serving cups and chill in the refrigerator for a few hours until set.
Notes from the Kitchen
The texture is more like a mousse than a traditional pudding, and the flavor is very similar to a Starbucks Matcha Frappuccino! It’s a huge hit with kids!!!
Topping it with anko (sweet red bean paste) makes it even more delicious.
This is a decaf matcha pudding you can make without gelatin and without ever turning on the stove.
Why not give it a try with decaf matcha?
