Q tender and bouncy matcha pudding

Mix matcha powder with cold boiled water until well combined.

Soak the gelatin sheets in cold water in advance until they soften.

Add fine granulated sugar to the milk and heat over low heat until the sugar dissolves, then turn off the heat.

Soaked gelatin sheets.

While the milk is still warm, add the softened gelatin sheets and stir until the gelatin sheets are completely dissolved.

Pour the matcha liquid into the milk.

Stir evenly.

Pour into a pudding bowl, let it cool, and then refrigerate for three hours.

Invert to demold, and sprinkle with matcha powder for decoration.

Soft, bouncy, and smooth—matcha lovers, don’t miss this!