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 with the Hojicha Powder 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 starch powder
- 1.5 tablespoons sugar
- Pinch of salt
- 20 ml cold water
- 100 ml milk (we used oat milk)
- 1/4 teaspoon vanilla extract
- Add 1.5 teaspoons of hojicha powder, 1 tablespoon of tapioca powder starch, 1.5 of tablespoons sugar, and a pinch of salt into a small saucepan. Mix well until no white streaks remain.
- Add 20 ml of cold water, and mix until the dry ingredients are fully dissolved and form a thick paste.
- Add 100 ml of your choice of milk and stir well.
- Heat the mixture over medium heat, while stirring occasionally.
- As soon as the mixture begins to steam, lower the heat to medium low. Then stir continuously while making sure to scrape the bottom.
- Remove from heat right before the mixture reaches your desired firmness, as the pudding will continue to thicken as it cools.
- Stir in 1/4 teaspoon of vanilla extract.
- Pour into a jar and refrigerate.
- Serve your hojicha pudding chilled or at room temperature.