Creamy Matcha Pudding

• 1 tbsp Matcha
• 200 ml Milk
• 200 ml Heavy cream
• 50 grams Sugar
• 5 grams Gelatin powder
• 50 ml Hot water (for the gelatin)
• 1 Tsubu-an, whipped cream (for the topping)

1. I use an empty heavy cream carton to measure the milk, which is handy!
2. Remember the level of the cream in the carton.
3. Put the cream, milk, and sugar in a pan.
4. Mix well over low heat until the sugar has dissolved.
5. Turn off the heat.
6. Sift in the matcha using a tea strainer.
7. Add 50 ml of hot water to the empty cream carton.
8. Add the gelatin powder and dissolve.
9. Add to the pan and mix in.
10. Strain the mixture from Step 4 into a bowl.
11. Cool down the bowl over ice water.
12. When the mixture has thickened slightly, pour into individual cups, and let them set in the refrigerator.
13. Serve with toppings of your choice.

milk, sugar, gelatin powder, water, cream

Taken from cookpad.com/us/recipes/144427-creamy-matcha-pudding (may not work)