What a time to be alive - we can have our dessert, and have it be healthy too! :)
Thanks to our bff Pat from "All Day I Eat Like A Shark,"we have this special Japanese Purin 抹茶プリン recipe. Purin is essentially a firm, cold custard.
Most commonly found with caramel (like flan!), we obviously had to put the Mizuba twist on it and make it matcha flavored!
Check out Pat's video!
Did you know tofu could be used in desserts? Because it has such a mild flavor you probably wouldn't have known unless someone told you. Maybe you can even keep this tofu a secret ingredient 😛 ✅
In this video, I'll show you how you can make a simple dessert using both Mizuba matcha and tofu! 🤔
In case you didn't know why it's spelled purin... Japanese purin (pronounced the way its spelled) is one of those borrowed English words (of which there are many in Japanese). It's traditionally served with caramel syrup and is a very good way to satisfy a sweet tooth. While I love the traditional purin, I'd say matcha purin is just as good! So they're tied for first place in my book.
Matcha powder gives the purin a nice gentle pastel green while adding a smooth matcha flavor in each bite. The gelatin and tofu make it quite creamy and thick. And because it has tea, it's supposed to be good for you.
The other best parts about this matcha dessert? adding the toppings like shiratama, kuromitsu (okinawan black sugar syrup), anko (sweet red bean paste), or whipped cream to give you a few more flavors and textures to enjoy - just like the desserts in Japan!
Melt 2 teaspoons of gelatin that has been dissolved in 2 tablespoons of water. Make sure it's nice and melted and smooth. You can microwave for about 15 seconds.
Meanwhile, add tofu, vanilla & almond extracts, sweetener of choice (sugar, honey, maple syrup), matcha, to a mixing bowl. Add gelatin to the mixture. Make sure there's no chunks and everything is smooth!
Add in your 1/4 cup of milk to the mixture.
Puree everything with an immersion blender until smooth! Alternatively, you can use a food processor. Taste for sweetness.
Add custard base to 5-6 jars or decorative dishes and chill to set!
Eat as is or top with your favorite topping - kuromitsu, whipped cream, powdered sugar, azuki, or ice cream!