One thing has become certain after living in East Asia a second time: I am now 100% addicted to anything involving matcha and red bean. Matcha lattes, matcha frozen yoghurt, red bean pancakes, even matcha & red bean loaves.
I predict a summer filled with matcha and red bean recipe testing ahead. First one out: matcha chia pudding (if you can combine two things that you love – do it).
Yield: 1 large portion or 2 small servings
2 dl milk (can be substituted with nut/oat/soy milk)
3 tbsp chia seeds
1 tsp matcha powder
Blueberries & summer berries
Mix all ingredients in a container that can be sealed. Let the mixture set for minimum 1 hour, preferably over night, in the fridge. Stir after one hour to prevent lumps from forming.
Once the chia pudding is ready, transfer to a bowl and serve with fruit, berries, nut butter, seeds – or anything else to your liking!
A note on flavor: one teaspoon of matcha powder is ideal if you plan to serve the matcha pudding with lots of toppings. If you prefer to enjoy your chia pudding on its own, consider reducing the amount of matcha powder to ¾ tsp.