Japanese Matcha Pudding

Instructions

1. Prepare the gelatin
   In a small bowl, sprinkle the gelatin powder over cold water and let it sit for 5 minutes to bloom. The gelatin will absorb the water and become soft.
2. Create the matcha base
   In a medium saucepan, whisk together the sifted matcha powder with 2 tablespoons of the milk until smooth with no lumps. Gradually add the remaining milk and heavy cream while whisking continuously.
3. Heat the mixture
   Add sugar and salt to the matcha mixture. Heat over medium heat, stirring constantly until the sugar dissolves completely. Do not let the mixture boil. Remove from heat when the mixture is hot but not boiling (around 170°F or 77°C).
4. Add gelatin and vanilla
   Add the bloomed gelatin to the hot matcha mixture and whisk until completely dissolved. Stir in the vanilla extract. Strain the mixture through a fine-mesh sieve to remove any undissolved particles.
5. Pour and chill
   Pour the mixture evenly into four serving cups or ramekins. Allow to cool at room temperature for 20 minutes, then cover with plastic wrap and refrigerate for at least 3 hours, or until completely set.
6. Prepare the topping
   Just before serving, spoon about 2 tablespoons of sweet red bean paste on top of each pudding. If the anko is too thick, warm it slightly or mix with a teaspoon of water to achieve a more spreadable consistency.
7. Garnish and serve
   Garnish with a fresh mint leaf if desired. Serve chilled with small spoons. For the best texture and flavor, consume within 2 days.