I 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 dissolved. 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.
When the mixture has thickened slightly, pour into individual cups, and let them set in the refrigerator.
Serve with toppings of your choice.
Story Behind this Recipe
I made this for my son who loves matcha lattes. Even if you use a lot of matcha tea powder, because of the cream in this pudding it's not bitter at all!
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.