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3-Layer Matcha Pudding

What's not to love about layers upon layers of sweet adzuki bean and matcha cream?


  • 1/2 cup + 2 tablespoons milk
  • 2 tablespoons sugar
  • 1/3 cup + 1 1/2 tablespoon heavy cream
  • 1 1/2 teaspoon powdered gelatin (sprinkle over 1 tablespoon water to bloom)
  • 1 tablespoon matcha
  • 2 1/2 ounces sweetened adzuki beans, boiled
  • 2 candied chestnuts
  • Mint leaves
  • Edible gold leaf


  1. In a saucepan, combine milk and sugar. Cook until sugar has dissolved. Add cream and gelatin and mix until dissolved.
  2. Pour approximately 1/2 cup of the mixture into a small bowl and sift in matcha powder. Mix well until combined.
  3. Place a glass in a bowl at an angle so that it's tilted. Pour matcha mixture in and refrigerate until firm.
  4. Pour about 1/2 cup of the remaining mixture into the glass, tilted it so that it goes into the opposite side of the matcha mixture. Refrigerate until firm.
  5. Combine the remaining mixture with the sweetened adzuki beans and mix well. Pour this into the glass.
  6. Garnish with candied chestnuts and decorate with mint and gold leaf.