Matcha Pudding with Pistachio Powder抹茶布甸配開心果粉
A delicate Hong Kong-style matcha pudding with a silky custard texture, topped with fragrant pistachio powder. This modern dessert combines Japanese matcha with the nutty flavor of pistachios, creating a sophisticated and visually stunning treat popular in Hong Kong's contemporary dessert culture.
01Ingredients
- 250ml whole milk
- 100ml heavy cream
- 3 tablespoons matcha powder
- 3 whole egg yolks
- 30 grams caster sugar
- 5 grams gelatin powder
- 15ml water
- 50 grams pistachio powder
- 10 grams roasted pistachios
- 1 pinch sea salt
Nutrition (per serving)285kcal
- Protein8.2g
- Carbs12.5g
- Fat21.8g
Fiber 1.9 gSodium 68 mg
02Steps
- Bloom gelatin powder in water and set aside
- Heat whole milk and heavy cream in a saucepan until steaming but not boiling
- Sift matcha powder to remove lumps
- Whisk egg yolks with caster sugar until pale and creamy
- Slowly pour hot milk mixture into matcha powder while whisking to create a smooth paste
- Temper egg yolks by slowly adding matcha mixture while whisking constantly
- Strain mixture through a fine sieve
- Add bloomed gelatin to warm mixture and stir until completely dissolved
- Add sea salt to enhance matcha flavor
- Pour mixture into serving glasses and refrigerate for 4 hours until set
- Top each pudding with pistachio powder and garnish with roasted pistachios before serving
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