Creamy Matcha Pudding (Vegan)
300g Soy milk 30g Maple syrup 10g Corn starch 1/2 tsp Agar-agar powder (1g)  10g Matcha powder 30g Shiratamako 30g Water Tsubuan as much as you like
Mix ingredients: Add maple syrup, corn starch, agar-agar powder, matcha powder, and soy milk in a pot, and mix until smooth.
Bring to a boil: Heat over medium heat and stir until boiling (about 3 to 4 minutes).
Strain: Strain through a fine strainer.
Cool: Pour into a container and refrigerate for at least 30 minutes.
Dango: Mix Shiratamako and water, roll into balls, and put them in boiling water. When floating (a couple mins), put them in ice water to cool them.
Topping: Put shiratama dango and tsubuan on top. And enjoy!
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