-
1
Heat milk (or soy milk), sugar, and matcha to dissolve.
-
2
Take care not to boil - just make sure it dissolves completely.
-
3
Beat the egg whites in a bowl.
-
4
Add the matcha mixture in small batches and mix well.
-
5
(Try not to whisk).
-
6
Strain through a fine colander or a sieve as you pour into the container.
-
7
Use cocottes or cups.
-
8
(In a pot, bring some water to a boil to use as a hot bath later.)
-
9
Remove any fine foam with a spoon or paper towel.
-
10
Cover with aluminum foil.
-
11
Soak the pudding in a pot of hot water.
-
12
(The water level should match the height of the pudding mixture.)
-
13
Cover the pot and steam over extra low heat for 7 to 8 minutes.
-
14
(I doubled the measurements in the photo.)
-
15
After about 7 minutes have passed, shake them a bit.
-
16
If they jiggle slightly, they're ready.
-
17
Turn the heat off, and let them cook for five minutes in the residual heat.
-
18
Chill in the refrigerator and they're ready to serve.
-
19
To make the brown sugar syrup, combine ingredients and microwave for 30 seconds.
-
20
Take it out, stir, and microwave again for another 30 seconds.
-
21
Make sure the sugar dissolves completely.
-
22
I've posted some other pudding recipes that only use egg whites.
-
23
Please check them out to use-up any leftover egg whites.
