Dissolve the powdered gelatin in 3 tablespoons of water. Put half the milk (250 ml), matcha, and sugar into a small pan and heat, stirring continuously.
When the pan is hot, add the gelatin and stir to dissolve. Remove from the heat, and add the rest of the milk. Chill in a container(s) of your choice.
I made it in a glass and topped it with vanilla ice cream. Somehow, this one has 3 layers! That looks nice too.
Story Behind this Recipe
This is a matcha variation of "No Need For Cream Chocolate Moca Pudding" Recipe ID: 874330.
The reason why you heat half the milk and add the rest without heat is to enable you to put it in the fridge as soon as possible. Because matcha is expensive, I use powdered green tea that was given to me as a gift from Japan.