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  • Serves 4-6
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For a lighter dessert that is full of sweetness but easy on the waistline, try our milk tea pudding recipe. A twist on the classic creme caramel, this pudding is made with soy milk and all natural kuzu jelly, as well as hojicha roasted green tea and a little sugar for flavour. Serve for dessert or for morning/afternoon tea.


• 12g hoji cha tea
• 450ml soy milk
• 20g sugar
• 25g kuzu flour


  1. Add the soy milk to pan and bring to a simmer. Remove from the heat, add the hoji cha tea and leave to steep for 10 minutes, then strain.

  2. Add the sugar and kuzu powder, then heat again. Stir using a whisk until the mixture takes on a texture similar to custard cream.

  3. Pour into ramekins or moulds, then leave to refrigerate until firm to the touch.


You can use any kind of tea you prefer, not just hoji cha. But always remember to strain unless you use matcha.