Matcha Soy Milk And Azuki Pudding

Matcha Soy Milk And Azuki Pudding

  • Serves 4
Rated by 41 people
Click to rate this recipe:

Try a favourite Japanese dessert and much-loved Japanese flavours together with this matcha soy milk and azuki pudding recipe. This pudding is a delicious Japanese take on what has become a much-loved dessert in many Western cultures, and indeed in Japan too. Whip these easy little creations up and amaze your family and friends.


400ml unsweetened soy milk
2 tbsp castor sugar
10g gelatin powder or gelatin leaves
2 tbsp matcha powder
4 tbsp cooked sweet azuki beans

How To Prepare

  1. Place soy milk, sugar, and gelatin in a saucepan over a low heat and stir well. When the sugar and gelatin are fully melted, take the pan off the heat. Do not let the mixture boil.

  2. In a separate small bowl or mug, combine matcha powder with 1 tbsp hot water and stir well until a smooth paste forms. Add this paste to the soy milk mixture and blend well.

  3. Place 1 tbsp of azuki beans into four individual serving bowls/cups. Pour the matcha mixture evenly into each bowl and refridgerate for at least 1 hour.

  4. Serve with cream and sprinkle with matcha powder and chocolate flakes.

Tips and Information

- If you do not have soy milk to hand, this recipe can also be made using regular milk.