Beginner-Friendly East Meets West Recipe –

Soy Milk Matcha Pudding with Japanese Ceremonial Matcha

Creamy, smooth, and delicately bitter-sweet, this Japanese-style matcha pudding delivers café-quality flavor with just a few simple steps. Made with soy milk and premium ceremonial-grade matcha, this dairy-free dessert is light yet deeply satisfying. Even beginners can achieve a professional finish — simply mix, chill, and enjoy.

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Matcha Used

Ceremonial-Grade Matcha Powder – Vibrant Green, Smooth Umami Flavor
by Tea Factory Gen (1.05 oz / 30 g)

This high-quality Japanese matcha is made from heritage (zairai) tea plants grown without chemical fertilizers. It offers a clean aroma, refined bitterness, and natural sweetness — ideal for desserts where matcha flavor truly shines.

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Why This Recipe Works

・Ceremonial-grade Japanese matcha delivers vivid color and smooth umami

・Naturally dairy-free, made with unsweetened soy milk

・Only four main ingredients for the pudding

・Light, silky texture with no heavy cream

・Beginner-friendly method with professional results

・Perfect make-ahead dessert for home or entertaining

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Ingredients (for 2 servings)

Matcha Pudding

・¾ cup unsweetened soy milk

・3 tablespoons sugar

・2 teaspoons matcha powder

・1 teaspoon gelatin powder

Matcha Sauce

・1 tablespoon unsweetened soy milk

・1 teaspoon sugar

・½ teaspoon matcha powder

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Instructions

1. Bloom the gelatin

In a small bowl, add about 3 tablespoons soy milk to the gelatin powder. Stir lightly and let it bloom for a few minutes.

2. Dissolve the matcha

In a separate bowl, whisk the matcha powder with 3 tablespoons soy milk until completely smooth and lump-free.

3. Combine the base

Add the remaining soy milk to the matcha mixture and mix well. Add the sugar and stir until fully dissolved.

4. Melt the gelatin

Microwave the bloomed gelatin for about 10–15 seconds in a standard U.S. microwave (around 1000W), just until fully dissolved. Add it to the pudding mixture and mix thoroughly.

5. Chill

Pour the mixture into serving cups. Cover and refrigerate for 2–3 hours, or until fully set.

6. Make the matcha sauce

In a bowl, thoroughly mix the matcha powder and sugar first to remove any lumps. Gradually add the soy milk while whisking, and continue mixing until the sauce is completely smooth and glossy.

7. Serve

Pour the matcha sauce over the chilled pudding. Serve as is, or garnish with kuromitsu (black sugar syrup), kinako(soybeans powder), or whipped cream if desired.

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Extra Pro Tips

・Whisk thoroughly to eliminate any undissolved matcha or gelatin for a silky texture

・Sifting the matcha powder before mixing helps prevent lumps

・Using unsweetened soy milk keeps the matcha flavor clean and balanced