A creamy pudding made from Wakoen’s powdered Arabiki-Genmaicha. You can enjoy the fragrant aroma of brown rice, the flavor of tea, and the beautiful green color derived from tea.
Cuisine: French, Japanese
Cook Time: 60 min. (Cooling time not included)
Apply a thin layer of unsalted butter to the pudding mold. Applying butter makes it easier to remove the pudding from the mold and enhances the flavor of the pudding.
Put granulated sugar and 1 tablespoon of water in a small pan, mix and heat over medium heat . At this time, make boiling water with 1 tablespoon of water prepared separately.
When it turns light brown, mix it with a spatula to make the color even, turn off the heat and continue swirling.
When it turns dark brown like this, quickly add boiling water in several steps using a long handed ladle to finish the caramel. Be careful not to get burned by tilting the pot away from you as it will splash.
Shake the small pot to smooth out the caramel and pour it evenly into the pudding mold.
Put 2 tablespoons of Arabiki-Genmaicha and 3 tablespoons of hot water in a bowl and mix with a whisk to make a paste.
Add 2 eggs to a bowl, add 50g of granulated sugar and mix with a whisk.
Add the Arabiki-Genmaicha and mix. Use a spatula or a strainer to prevent lumps from remaining as much as possible.
Heat milk in a pan until just before boiling. Pour in several portions at a time and mix evenly each time. Crush the rest of the lumps
Pour evenly into the pudding mold. Pour as gently as possible to avoid foaming. Carefully remove surface bubbles with a spoon
Cover each mold with aluminum foil. The aluminum lid prevents uneven steaming and surface drying.
Place parchment paper on the bottom of the frying pan and place the pudding mold. Pour water so that about half of the mold is soaked, cover and heat over medium heat .
When the steam starts to rise, reduce the heat to extremely low and steam the pudding for 20 to 25 minutes. Be careful not to bring it to a boil!
After steaming , carefully remove the cups. Once they are cool, chill in the refrigerator for at least 1 hour.
After taking out the pudding mold, use a spoon or knife to separate the edges of the pudding from the mold. Be careful not to push too hard
Place a plate on the mold, turn it over, and twist the mold several times to remove the pudding. If it is difficult to get out, tap the top of the mould.
After removing the pudding from the molud, add your favorite toppings such as fresh cream and fruits, and it’s done!
Wakoen’s Arabiki-Genmaicha is characterized by the aroma of brown rice from Kyushu, the flavor of green tea, and the bright green color.
It is powdery and convenient for cooking!