Smell My Olive Pits

A blog dedicated to my love affair with all things food

Green tea pudding January 18, 2008

Filed under: Dessert — smop @ 8:20 pm
Tags: ,

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.

green tea pudding

(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)


  1. 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.
  2. Add the gelatin and stir until dissolved
  3. 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.
  4. 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)
  5. Strain the mixture through a fine sieve (important!) & divide into bowls / ramekins / serving implement.
  6. 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.


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