This is a great recipe for all matcha lovers out there. This could be your new favorite dessert made with soy milk, kanten powder, sugar and of course matcha. Panna cotta is a chilled cream pudding made of cream, sugar, and gelatin.
- 1 ¼ cup soy milk (300 ml) (Kikkoman® Pearl Organic Soymilk - Unsweetened)
- 1 Tbsp matcha powder
- 1 ⅔ cup water (400 ml)
- 2 g powdered kanten (agar agar) (1tsp)
- 7 Tbsp sugar (87 g or ⅓ cup + 4 tsp)
- 1 Tbsp matcha powder
- edible gold leaf flakes
- Assorted berries (strawberries and black berries)
- red bean paste (anko)
- Shiratama Dango (Mochi)
- Kuri Kanroni (Chesnuts in Heavy Syrup)
- Gather all the ingredients. In a small saucepan, heat soy milk over medium heat until warm to the touch. Keep a close eye on the pot and DO NOT BOIL. Turn off the heat.
- In a bowl with matcha powder, add a little bit of soy milk. Now using a whisk or chasen (bamboo whisk), combine the soy milk and matcha powder together. Tip 1: Matcha powder dissolves easier when liquid is warm. Tip 2: Gradually add in the soy milk. DO NOT pour too much soy milk at once. Superfine matcha powder can easily turn into lumps and it will be harder to combine.
- Add more soy milk as you needed, until the mixture becomes a smooth paste and there are no more lumps of matcha.
- Add the matcha paste back into the soy milk in the pot. Whisk it well to combine.
- In a new pot, add water and powdered kanten (agar agar).
- Whisk together and bring it to a boil on medium-high heat. Once boiling, reduce the heat to low and cook for 2 minutes until the powder is completely dissolved.
- Add the sugar and whisk to combine with the mixture.
- Then add the matcha soymilk into the pot. Give it another whisk until well combined, and turn off the heat.
- Prepare the glass ramekins or containers on a tray. Place the strainer over the ramekin and strain the matcha soy milk mixture. Divide the mixture evenly.
- Using a spoon, collect the small bubbles into one corner of the ramekins and scoop it all up. Chill in the fridge for at least 2 hours to set.
- To Serve, sprinkle extra matcha on top using a fine mesh strainer.
- For these ramekins, I placed gold flakes on top .
- For this ramekin, I sprinkled matcha and decorated with the berries.
- For the last ramekin, I placed anko (red bean paste), mochi (Shiratama Dango), and chestnut.
This recipe is made by Namiko Chen from Just One Cookbook
This recipe is a part of our "Top 10 Vegan Recipes with Matcha" that can be downloaded here.