Look for matcha powder that’s bright green and fresh, and be sure to use the yolks only, not the whole eggs. Garnish these puddings with some chopped crystallized ginger. For a variation, infuse the milk with a chopped stalk of fresh lemongrass instead of ginger.
SERVES: 4
INGREDIENTS:
- 2 1/4 cups canned full-fat coconut milk (about 1 1/3 13.6-ounce cans), well shaken, divided
- 1/2 cup Sucanat or brown sugar
- 1-inch piece of fresh ginger, sliced
- 1/4 teaspoon kosher salt
- 3 tablespoons boiling water
- 1 1/2 tablespoons matcha (ground or powdered Japanese green tea)
- 3 large egg yolks
- 1 tablespoon plus 2 teaspoons cornstarch
- 2 teaspoons vanilla extract
INSTRUCTIONS:
- Add 2 cups of the coconut milk, the Sucanat, ginger, and salt to a small-medium saucepan, and bring to a simmer over medium-high heat (do not let a skin form). Immediately remove from the heat.
- In a small bowl, whisk together the boiling water and the matcha, and whisk until a velvety mixture forms.
- In a small-medium bowl, whisk together the remaining 1/4 cup coconut milk, the yolks, cornstarch, and vanilla. Gradually pour this yolk-cornstarch mixture into the Sucanat-ginger mixture, whisking well.
- Begin cooking again, bringing to a full boil over medium-high heat, whisking constantly. Immediately reduce the heat to medium low, and simmer, whisking, until thick enough to coat the back of a spoon, about 2 minutes.
- Scrape the green tea into this thickened milk-egg mixture, and whisk well. Pour through a medium-large fine strainer into a liquid measuring cup or bowl, scraping the pudding out with a rubber spatula. (Wash the spatula and also scrape the bottom of the strainer.)
- Pour into four 1-cup coffee cups or ramekins, and let cool for 5 minutes.
- Then directly cover the surface of each pudding with plastic wrap, and chill in the fridge until very cold, at least 2 hours.
