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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Bloom gelatin powder in water and set aside
2. Heat whole milk and heavy cream in a saucepan until steaming but not boiling
3. Sift matcha powder to remove lumps
4. Whisk egg yolks with caster sugar until pale and creamy
5. Slowly pour hot milk mixture into matcha powder while whisking to create a smooth paste
6. Temper egg yolks by slowly adding matcha mixture while whisking constantly
7. Strain mixture through a fine sieve
8. Add bloomed gelatin to warm mixture and stir until completely dissolved
9. Add sea salt to enhance matcha flavor
10. Pour mixture into serving glasses and refrigerate for 4 hours until set
11. Top each pudding with pistachio powder and garnish with roasted pistachios before serving

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