The kitchenware section is always on par with the clothes section in the ‘best section in a department store’ stakes. I could happily spend an hour or two in a kitchenware store or the respective section in a department store looking, touching, examining, wondering about the possibilities each utensil or gadget could bring. I also get easily sucked in by sales on kitchenware, whether it’s purely browsing or browsing that leads to purchasing. It is a trait passed down from my mum.
It was therefore no surprise that in the past week, I have gone down to Myer and DJs to check out the mid-season sales. I ended up getting myself a fine sieve and 4 small ramekins to make the following dessert that I had previously made without the aforementioned things. Least to say, not having green tea lumps while eating the pudding out of various types of bowls makes the experience a heap better.
(I had to fiddle around Photoshop to take away the green hue that have recently been killing a lot of my photographs. But I can tell you now that if you follow the recipe, you do end up with a lime green coloured pudding.)
Green Tea Pudding
(adapted from Pittsburg Needs Eated)
Fills 4 small ramekins
- 1 1/2 cups whole milk (I used low fat & it was OK)
- 1/4 cup + 2 tablespoon caster sugar
- A small pinch of salt
- 1 1/2 teaspoon powdered gelatin softened in 2 tablespoons of cold water (do before adding it into the milk mixture — done prematurely and you end up with gelatin balls)
- 2 tablespoon matcha powder
- Small squeeze of lemon juice (don’t go overboard or it can be omitted)
- Put milk, sugar & salt in a small saucepan and warm over medium heat ‘until bubbles begin to form around the edges’ — in other words, don’t boil the milk.
- Add the gelatin and stir until dissolved
- Remove from heat and let the mixture sit until it cools to room temp. I let it sit in a bowl of water to quicken the process.
- Add the matcha powder plus lemon juice into the milk and gelatin mixture and whisk or use a hand blender until the matcha powder has been completely dissolved (there’ll still be lumps)
- Strain the mixture through a fine sieve (important!) & divide into bowls / ramekins / serving implement.
- Refrigerate uncovered until set (about 3-4 hours)
Depending on how much you like green tea, adjust how much you put in. I’m a bit of a fanatic and found the green tea taste was definitely there, but subtle. And the other good thing is that it’s not that terribly sweet.