Ingredients
Method
Preparation
- In a medium saucepan, mix the cornstarch, sugar, and salt until combined.
- Gradually whisk in the milk, ensuring there are no lumps.
- Place the saucepan over medium heat, stirring continuously until the mixture thickens.
- Once it reaches a gentle boil, reduce the heat to low.
- Stir in the matcha powder and vanilla extract, blending them into the mixture.
- Continue to cook for another minute.
- Remove the saucepan from heat and transfer the pudding into serving dishes.
- Allow it to cool slightly, then cover it and refrigerate for at least two hours to set.
Serving
- Serve chilled with a dollop of whipped cream and any toppings you prefer.
Nutrition
Notes
For variations, consider swapping vanilla with almond or coconut extract or folding in chia seeds for added texture. This pudding can last 3-4 days in the refrigerator.