Preheat the oven for 140℃. Prepare a baking sheet. Beat the egg in a bowl, add the sugar, and mix.
Add the milk into a small pot, and warm up. Add the matcha into a small dish. Add about 1 tablespoon of the warm milk to the matcha, and mix to dissolve (as illustrated in the picture).
Return the Step 2 mixture to the small pot, and warm up the matcha milk until just before it starts to boil. Be careful not to bring to a boil and make a film on top.
Add the Step 3 mixture to Step 1 little by little, and mix. Fill about 1/3 of the baking sheet with water (not hot water).
Strain the Step 4 egg mixture with a tea strainer 2 ~ 3 times and pour into the molds. Place on the baking sheet, and steam bake in the preheated oven for about 30 minutes.
When finished steaming, let it cool. Cover with plastic wrap, and chill in the fridge.
[Addendum] When you are adding sweet toppings such as adzuki beans, 25 g of sugar will be enough.
Story Behind this Recipe
I wanted to have a matcha dessert.
When you are using a larger egg (than ), either increase the amount of milk by 1 tablespoon or slightly shorten the baking time. Take out the pudding from the oven, and if the middle of the surface is a little bit jiggly, that's the perfect timing.