Matcha Purin! 抹茶プリン

Matcha Purin! 抹茶プリン

July 18, 2019

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!




  • 1 3/4 cup whole milk or heavy cream
  • 3 large eggs
  • 1 egg yolk
  • 1/4 cup honey (or maple syrup!)
  • 1 tsp Vanilla
  • 1 1/2 Tbsps Mizuba Culinary Organic Matcha


  1. Combine milk, eggs, egg yolk, sugar and vanilla using an immersion blender.
  2. Using a medium saucepan on medium heat, bring the egg-milk mixture to a gentle simmer and cook until 165-175F.
  3. Remove from meat and combine with vanilla and matcha powder until thoroughly blended. (Use a blender to ensure the mixture is smooth)
  4. Add custard base to 5-6 canning jars and set in a warm water bath in a pot or saucepan large enough to accommodate all the jars. The water level should be at least halfway up the jar. Bring the water to a simmer and cover.
  5. Steam the jars for at least 15 minutes on low heat. Once the top appears cooked, remove from the water bath and allow to cool.
  6. Eat as is or top with your favorite topping - kuromitsu, whipped cream, powdered sugar, azuki, or ice cream!


This video was brought to you in partnership with Mizuba Tea Co

SUPPORT Pat & his mission to preserve Japanese recipes! 🎥🔪


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