Matcha Kuzu Pudding

① Dissolve the matcha

Add a small amount of milk to the matcha and stir well until there are no lumps.

② Combine ingredients

Place kuzu starch, sugar, the remaining milk, and water into a pot and mix well.
→ The key is to fully dissolve the kuzu starch before heating.

③ Heat

Heat over medium heat, stirring constantly with a wooden spatula.
→ It will gradually become translucent and thicken.

④ Add matcha

Once the mixture thickens, add the matcha liquid and continue to stir/knead.
→ It is ready when it becomes glossy and heavy.

⑤ Finish

Turn off the heat, add the heavy cream, and stir quickly.

⑥ Pour and chill

Pour into molds, let cool to room temperature, and chill in the refrigerator for 1–2 hours.

Heat thoroughly

Kuzu starch will retain a powdery taste if not heated properly. The key is to knead it until it becomes thick and heavy.

Serving time

Unlike gelatin, it will firm up if chilled too much, so please take it out of the refrigerator shortly before eating.

How to make Matcha Syrup

【Ingredients】

• Matcha (must be sifted)…5g
• Granulated sugar…50g
• Water…60ml
• Honey…10g (for richness; optional)

【Instructions】

The appeal of Matcha Kuzu Pudding

The greatest appeal of Matcha Kuzu Pudding made with kuzu starch is its chewy, smooth texture, which is different from gelatin or agar. The melt-in-your-mouth texture unique to kuzu starch harmonizes perfectly with the deep aroma of matcha.

By topping it with chunky red bean paste, shiratama dumplings, and matcha syrup, you get an authentic finish just like a Japanese-style cafe. It also makes for a delightful treat for guests.

You don't need any special equipment; just a pot and a wooden spatula. You can enjoy authentic Japanese sweets by simply combining the ingredients and heating/kneading them.

Making Matcha Kuzu Pudding is a perfect introduction to Japanese sweets. Please try it at home!

Characteristics of Kuzu Starch and Chunky Red Bean Paste

Maeda's kuzu starch is 100% sweet potato starch, which creates a unique chewy texture and thickness when heated. It features a smooth, elastic texture that gelatin and agar cannot replicate.

Chunky red bean paste is an azuki bean paste known for its fluffy bean texture and elegant sweetness. Combining it with the slightly bitter Matcha Kuzu Pudding results in a luxurious, Japanese cafe-style flavor with an exquisite balance of sweet and bitter.

With Maeda's kuzu starch, chunky red bean paste, and shiratama flour, you can easily make authentic Matcha Kuzu Pudding at home.

You can also make delicious kuzu pudding with flavors other than matcha. Please enjoy seasonal ingredients.

Hojicha Kuzu Pudding

A dish perfect for autumn and winter, bursting with the fragrant flavor of hojicha.

Black Sesame Kuzu Pudding

A Japanese sweet where the rich flavor of black sesame pairs perfectly with chunky red bean paste.

Please try our other recipes using kuzu starch, shiratama flour, and chunky red bean paste.