Creamy Tofu Matcha Pudding with Kuromitsu
This tofu pudding, with its excellent matcha and kuromitsu, is a dish that can be enjoyed in any season. You can also add kinako as an option to further enhance the depth of this Japanese dessert, so please give it a try!!
Servings: 2
Ingredients:
Matcha Pudding
150g Silken Tofu
4Tbsp Brown Sugar (Agave for the alternative)
8 -10g Matcha Powder
6-10g Gelatin (Agar for the vegan alternative)
200ml Milk (Non-dairy milk for the vegan alternative)
To taste Matcha Powder (Sprinkle over the pudding)
To taste Brown Sugar Syrup or Agave for the extra sweetness
To taste Kinako Powder (Optional)
Kuromitsu (Japanese Brown Sugar Syrup)
100ml Water
100g Kokuto (Japanese Brown Sugar)
½ tsp Kurozu (Black Vinegar)
Instructions:
Matcha
Put silken tofu in a bowl and lightly mash it.
Tip-Depending on the tofu, some are easier to make smooth than other ones. If you are using firm tofu, it will remain a little grainy if you whisk it by hand, so use an electric whisk to make it smooth. (By the way, it will not be completely remove the grain)
Add sugar to the mashed tofu and mix them well.
Tip-The sweetness can be adjusted to your taste, but if the sweetness is too light, the matcha flavor gets weaker as well, so it’s better to make it a little sweeter.
Gradually add milk, but mix slowly while touching the whisk to the bottom of the bowl to avoid foaming. Tip- If you add the milk all at once it will be difficult to mix, so add it little by little. Mix thoroughly without any lumps and move to the next process.
Use 6 - 10g of gelatin, and the amount will affect how firm the mixture becomes. 10g will give a fairly firm mixture. Once the gelatin has been softened in water, mix well. (Be careful not to boil the water, as this will make it difficult for the gelatin to set. The ideal temperature is always above 122°F, and not too hot.) Start to add the dissolved gelatin but this part is important: Mix the tofu mixture thoroughly and add the dissolved gelatin. Add all the gelatin at once while mixing at high speed and continue mixing thoroughly. Tip- Adding dissolved gelatin to cold batter will cause it to cool quickly, so if you add it without mixing it properly, the gelatin will solidify.
The batter is cold, so pour it in a container as is. If it were hot, you would have to cool it down. Use a tupperware container, glass, or any other container of your choice.
Chill in the refrigerator until solidified. It should solidify in about 1-2 hours.
Once it has solidified in the refrigerator, pour on some matcha and kuromitsu.
Instructions:
Kuromitsu
Put water and brown sugar in a saucepan, mix water and brown sugar.
Add about half a teaspoon of black vinegar and stir, and turn the heat to very low.
Tip- Do not stir at this point! When it comes to a boil, sometimes you may feel you want to stir, but please don’t. Let it simmer quietly.
Ideally, try to keep the surface of the saucepan inside clean when it starts to boil.
Point 1 - Why should you not stir?
The main reason for not stirring is to prevent recrystallization and ensure a smooth finish.
Point 2 - Why do you add vinegar?
To prevent crystallization and keep the consistency.
When you add vinegar to heated sugar, it helps from sucrose to invert sugar. Invert sugar is a sweetener made by breaking down sucrose, the main component of sugar with acid and enzymes to form glucose and fructose. It is characterized by its rich, sticky sweetness, high moisturizing properties, and ability to prevent crystallization.
Simmer over very low heat for about 8 to 10 minutes or more, depending on how you want your kuromitsu to be.
When the heat subsides remove the scum by using the spoon.
Remove the saucepan gently and place it on the trivet to cool down.
Once the kuromitsu has completely cooled down, use a fine-mesh tea strainer to strain the kuromitsu and ready to enjoy!
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