This can be easily modified. You don't need a scale to make this either. This is great for the summer when you don't have much of an appetite, or for children when they're sick. Find the flavor you like best.
Pour the water into a small bowl and sift in the gelatin. Let it sit to soak in.
Put all the ingredients marked with ★ in a heat resistant bowl and warm them in the microwave, being careful not to let them boil.
Remove the bowl from the microwave and stir in the sugar until it all dissolves, then add any flavoring you like.
Microwave the gelatin from Step ① for 10 seconds and add it to the liquid ingredients and stir it in. Once the mixture has cooled a bit, pour it into cups. Let sit in the fridge to chill. All done!
While Step ③ says to add whatever flavoring you like, I recommend making panna cotta by adding 1 or 2 tablespoons of rum and a few drops of vanilla.
Sprinkle on 1 tablespoon of green tea powder in the mixture using a tea strainer to make a 2-layer matcha pudding.
Steep 2 Earl Grey tea bags in the mixture until the flavor and color come out to make a mild black tea pudding.
Make a houjicha roasted tea pudding by adding 1 tea bag.
Add 1/2 teaspoon of almond essence to make almond tofu.
Make a chocolate pudding that kids will love by adding 2 tablespoons of cocoa powder (please add more if you like).
This one is made with white peach-flavored Darjeeling tea. Instead of using a tea bag, you can also place whatever tea leaves you like in the bowl for a little while to flavor the dish, then remove them with a tea strainer.
Here's a collaboration between sweet red bean and chocolate (Recipe ID: 1011864). Use 2 tablespoons of sugar instead of 4! Add a 30 g bar of chocolate, 30 g of sweet red bean paste and 1 tablespoon of rum.
If you want the pudding to be softer, I recommend using 350 ml of milk. If you want it to be firmer, use 300 ml.
Story Behind this Recipe
My family likes milk pudding better than custard pudding. We enjoy adding various flavors to the milk to make different variations.
Because I like softer puddings, I used 5 g of gelatin for 400-450 ml of liquid ingredients (milk and heavy cream). Of course, this can easily be made in a saucepan too. Be careful not to boil the mixture! A heat-resistant bowl can also become hot, so please be careful. It's also fun to make.