Matcha Pudding Served with Brown Sugar Syrup

Matcha Pudding Served with Brown Sugar Syrup

When I made matcha pudding with leftover egg whites, they turned out to be delicious and beautifully matcha-colored. Make with milk or soy milk.

Ingredients: 1 egg white's worth

Milk or soy milk
225 ml
2 tablespoons
1 tablespoon plus
Egg whites (large)
◆Brown sugar
1 tablespoon
2 tablespoons


1. Heat milk (or soy milk), sugar, and matcha to dissolve. Take care not to boil - just make sure it dissolves completely.
2. Beat the egg whites in a bowl. Add the matcha mixture in small batches and mix well. (Try not to whisk).
3. Strain through a fine colander or a sieve as you pour into the container. Use cocottes or cups. (In a pot, bring some water to a boil to use as a hot bath later.)
4. Remove any fine foam with a spoon or paper towel. Cover with aluminum foil.
5. Soak the pudding in a pot of hot water. (The water level should match the height of the pudding mixture.) Cover the pot and steam over extra low heat for 7 to 8 minutes. (I doubled the measurements in the photo.)
6. After about 7 minutes have passed, shake them a bit. If they jiggle slightly, they're ready. Turn the heat off, and let them cook for five minutes in the residual heat. Chill in the refrigerator and they're ready to serve.
7. To make the brown sugar syrup, combine ◆ ingredients and microwave for 30 seconds. Take it out, stir, and microwave again for another 30 seconds. Make sure the sugar dissolves completely.
8. I've posted some other pudding recipes that only use egg whites. Please check them out to use-up any leftover egg whites.

Story Behind this Recipe

When I made matcha pudding with whole eggs, the color didn't turn out too good. On the other hand, when I used egg whites only, the resulting matcha pudding was beautifully green.