Those of you who know me well know I love Japan and Japanese cuisine. During my trip to the Land of the Rising Sun a few years ago, I have had the pleasure of rediscovering some European classic desserts with a Japanese twist. Thses original blends of textures and flavors were surprising sometimes but always beautiful, light and delicious.
One of the products that I discovered on this trip is the matcha, a few years before it became fashionable in Europe. Matcha is a dried green tea leaf powder, it is traditionally prepared as a foamy tea, the powder and hot water being thoroughly mixed with a bamboo whisk, called “chasen”. Matcha is loaded with antioxidants and chlorophyll. The latter helps eliminating toxins from the body. It also contains L-theanine, an amino acid that has the effect of relaxing the mind. Finally, matcha has no effect on blood sugar levels, because it does not contain sugar.
I tasted matcha in all its forms: hot or cold drinks, jelly, cakes, cream… I particularly loved it associated with strawberries and lime, two fruits whose subtle acidity highlights matcha’s special flavor.
Today I share with you this dessert recipe inspired by my trip to Japan, a pudding made of chia seeds and matcha, accompanied by the first Gariguette strawberries of the year. You can have this dish in the morning as well, for a sweet and fresh breakfast. The proportions of this recipe are serve tp two to eight people, depending on whether you are having it as a dessert in mini-glasses, as a snack or for breakfast. You can vary the proportions of matcha and honey to taste. For those who are watching their sugar intake, honey can by substituted with Stevia extract. Be sure to prepare the pudding a few hours before to give it time to set!
- 400 ml rice milk
- 100 ml coconut milk
- 4 tbsp chia seeds
- 1.5 tbsp matcha
- 1 tbsp honey (optional)
- 1 tbsp lime juice
- 250 gr strawberries
- Combine the rice milk, coconut milk, honey and chia seeds in an airtight container. Close and leave in the refrigerator for a few hours.
- Add the lime juice to the pudding and mix thourougly to give it a smooth texture.
- Wash and hull strawberries. Cut them in half in the lengthwise. Keep some strawberries for decoration.
- Garnish your glasses or bowls with strawberries on the bottom and sides.
- Using a spoon, fill yr containers with matcha pudding.
- Décorate the top of the puddings with strawberries.
- Serve immediately or store in the fridge until eating.
I hope you will like this recipe. If that’s the case, I will publish very soon another matcha pudding recipe, this time with raspberries and pistachio.