Matcha pudding | Transcription of yukap's recipe

In a bowl, add matcha and 3 teaspoons of unsweetened almond milk and mix using a fine-grained whisk until there are no lumps.

Pour the remaining unsweetened almond milk into a heat-resistant bowl and heat in the microwave for 2 minutes and 30 seconds.
Rinse the empty pack lightly with water.

Remove 2 from the microwave, add Lacanto S and gelatin, and mix each time.
Pour 1/3 of 2 into 1 and mix well.
While mixing 2 with a whisk, pour 1 little by little, mix the whole, and rub with a tea strainer several times.
Put 2 in a glass container with a spout and mix gently while soaking in a bowl of ice water.
When the dough has enough tromi to draw a line, hurry up and pour everything into the empty pack.
Wrap it from above, secure it with a rubber band, and cool it in the refrigerator for at least 3 hours.

Remove the wrap of the pack taken out of the refrigerator and wrap it with a hot towel.
Turn the pack over on a plate and slowly pour out the pudding dough.
Sift the matcha green tea with a tea strainer and cut into bite-sized pieces to complete.