Matcha Milk Cookie Pudding

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See original recipe at: en.cookpad.com

kept byJacquelineTiong
recipe byen.cookpad.com

Notes:

= TIPS =
Matcha tea powder tends to form clumps, so please sift it in using a tea strainer even if it seems like an extra step.

Gelatin powder is usually just softened in water, but I think it tends to form lumps so I always dissolve it properly in hot water before adding it.

Categories:
- chill
- Dessert
- Japanese
- Matcha
- Pudding
- Sweet

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Ingredients:

Matcha - 1 tablespoon
Soy Milk - 300 ml (Original = Milk @ 200ml)
Heavy cream - 100 ml (Original = 200ml)
Sugar - 30g
Gelatin powder - 5g
Hot water (for the gelatin) - 50ml

= MILK COOKIE = (20 cookies)
1 500g tub of margarine or butter
1 cup of sugar
1 tin of condensed milk
5 cups of SR flour

= MATCHA SYRUP =
Matcha powder
Water
Honey

= MILK COOKIES =

Cream margarine and sugar together
Add tin of condensed milk and mix well
Add flour a cup at a time and mix well
Roll into balls and cook in for 12 minutes at 180c.

= PUDDING =

use an empty heavy cream carton to measure the milk, which is handy! Remember the level of the cream in the carton
Put the cream, milk and sugar in a pan.
Mix well over low heat until the sugar has melted. Turn off the heat.
Sift in the matcha using a tea strainer.
Add 50 ml of hot water to the empty cream carton. Add the gelatin powder and dissolve. Add to the pan and mix in.
Strain the mixture from step 4 into a bowl.
Cool down the bowl over ice water.
Put milk cookie into each cup
When the mixture has thickened slightly, pour into individual cups
Let them set in the refrigerator.

= SYRUP =