Rich matcha & soy milk pudding served with brown sugar syrup.

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Today's menu is Matcha soy milk pudding made without an oven. It is served with molasses syrup made from brown sugar, so the pudding is sugar-free. Matcha pudding does not contain heavy cream, but it's sticky and has a melt-in-your-mouth texture.
▷Ingredients
■Matcha soy milk pudding
500ml Soy milk
5g Gelatin powder
15g Matcha powder
■Molasses syrup
50g Brown sugar
40g Water
■Topping
Kinako (Soy flour)
▷How to make
① Make matcha soy milk pudding. Measure out 500ml of soy milk and divide about 30ml of it. Sprinkle with powdered gelatin and allow to soften.
② Sift the matcha powder into a saucepan. Add the remaining soy milk little by little and mix. Put the saucepan on the fire and warm it up to 60°C.
③ Add the gelatin softened in step①, dissolve it, and strain the pudding liquid into a container of your choice. When the pudding liquid has cooled to about 20°C, put it in the refrigerator and chill it for at least 5hours.
④ Make the molasses syrup. Put brown sugar and water in a pan. Put the pan on low heat and bring the water to a boil, mixing so that the brown sugar does not burn. Simmer over low heat for about 3minutes. It can be transferred to a container and stored in the refrigerator for up to 2weeks.
⑤ Place matcha pudding in a serving bowl and kinako and molasses over the top.
All the recipes and dishes I have made are referenced and learned on the internet, youtube, google. I'm not the first to make them, not the first to create a certain dish. I just change the ingredients to make the dish suit my taste. If anything bothers you, I sincerely apologize.