If you are looking for an easy 5-ingredient matcha dessert, this recipe is for you! This recipe calls for an instant pudding mix that is great on its own, however, adding homemade shiratama dango will further elevate this dessert. Top it off with some of your favorite toppings such as red bean, fresh fruits, and whipped cream for a delicious treat that will satisfy any sweet tooth.
What Is Matcha Pudding?
What makes this Japanese Uji Matcha Pudding Mix so special? It is special because it is made from matcha grown in Uji, Kyoto prefecture, famous for growing the best tea leaves in Japan. Due to its favorable climate and weather conditions, Uji has a long history of tea planting as well as many committed tea manufacturers who strive to produce the best matcha on the market.
There are many factors that determine the quality of matcha such as the location of where it is grown, processing method, color, taste, etc. The quality of matcha is what gives this matcha pudding mix a rich color and delectable flavor that will not disappoint.
Adding homemade shiratama dango will give it the perfect sweet and chewy texture to this pudding. Shiratama dango is a type of mochi made from glutinous rice flour. This is a popular Japanese dessert that is served by itself or added to other Japanese desserts.
Sweet Rice Flour
There are 2 types of glutinous rice flour generally used in Japanese cuisine: shiratamako and mochiko. To make shiratama dango, you can use shiratamako, mochiko, or combination of both. For this dessert, I am using mochiko as it is more commonly found in grocery stores outside of Japan.
Shiratama dango is fairly quick and easy to make. The most difficult part is getting the right consistency of the dough. After combining all the ingredients, the texture of the dough should feel like playdough.
If it is too dry, add a sprinkle of water. If it is too wet, sprinkle in some more flour. Also, note that shiratama dango should be eaten within 30 minutes to an hour after cooking because it will harden up. Time your shiratama dango accordingly.
Matcha Pudding Recipe
- 1 pack Uji Matcha Pudding Mix (80g)
- 250 ml hot water
- ⅓ cup mochiko
- 3 tbsp water
- 1 tsp sugar
- Whipped cream
- Azuki beans or red bean paste
- Matcha powder to dust
Prepare Uji Matcha Pudding Mix according to package
Pour into 2 small cups
Refrigerate for at least 3 hours or overnight for the pudding to fully set
To prepare the shiratama dango, combine mochiko, sugar, and water. The mixture should feel like playdough. If it is too crumbly, add a splash of water.
Roll the dough into ¾ in balls and slightly flatten
Use your index finger or thumb to create an indentation in the middle of the dough. This will help the mochi to dango evenly in the middle.
Cook the dango in boiling water (about 2 min). The dango should float to the top when it is cooked.
Once the dango floats, scoop them up and place in ice water to let them cool.
Remove from ice water and it is ready to use. Dango should be used and eaten as soon as possible.
Once the pudding is set and firm, it is ready for toppings
Top with whipped cream, red bean paste, shiratama dango, and sprinkle with matcha powder.