Hojicha Pudding at Home
After receiving several requests for this recipe, we thought it was about time we shared how to make your own hojicha pudding at home. This recipe is incredibly easy to prepare, and results in a rich roasted green tea pudding that is perfect for an afternoon treat.
We love eating this homemade hojicha pudding as a snack, and it can also be used as a delicious filling for cakes, taiyaki, and cream puffs. Ready to get started on this hojicha dessert?
Here are the three secrets to a perfectly smooth hojicha pudding. First, the dry ingredients must be thoroughly combined to ensure it will be lump-free. Second, the dry ingredients should be dissolved in a minimal amount of liquid so that the final result will have a silky texture that isn’t grainy. Finally, constantly stir your pudding to ensure it thickens evenly.
This recipe yields one serving, but you can easily adjust it to make a larger batch of pudding.
- 1.5 teaspoons Hojicha Powder
- 1 tablespoon tapioca powder starch
- 1.5 tablespoons sugar
- 120 ml cold milk (we used oat milk)
- Add 1.5 teaspoons of hojicha powder, 1 tablespoon of tapioca powder starch, and 1.5 of tablespoons sugar into a small saucepan. Mix well until no white streaks remain.
- Add no more than 20 ml of milk, and mix until the dry ingredients are fully dissolved and a thick paste forms.
- Add the rest of the milk and stir.
- Heat the mixture over medium heat, while stirring occasionally.
- As soon as the mixture starts to thicken, lower the heat to medium low. Then stir continuously while making sure to scrape the bottom.
- Remove from heat just before the mixture reaches your desired firmness, as the pudding will thicken as it cools.
- Refrigerate your hojicha pudding, and serve chilled or at room temperature.