Matcha Banana Pudding
Classic banana pudding with a matcha twist, and it's made from scratch!
Ingredients
- 3 egg yolks
- 2 1/2 cups whole milk
- 1/4 cup granulated white sugar
- 1/8 tsp salt
- 3 tbsp cornstarch
- 1 tbsp unsalted butter
- 2 tsp vanilla extract
- 1/2 cup heavy cream
- 20 g condensed milk
- 2 tsp matcha powder
- 3 bananas , sliced
- 30 vanilla wafers
Instructions
Make Vanilla Pudding
- Whisk the egg yolks, white sugar, and salt together. Separately, mix the corn starch and 1/2 cup of the milk until combined. Add this mixture to the egg yolk mixture.
- In a pot, heat the remaining 2 cups of milk over medium heat until steaming, ensuring it doesn't boil. Slowly stream this into the egg yolk mixture, whisking continuously. Pour the combined mixture back into the pot.
- Cook over medium heat and keep stirring until the pudding thickens. This should take 3-4 minutes. Once it's thick, remove from heat and add the butter and vanilla extract. Use a spatula to mix the butter in completely.
- Optionally, strain the pudding through a sifter for a smooth texture. Cover the pudding with plastic wrap directly on the surface and place it in the fridge to chill for at least 1 hour.
Make Matcha Whipped Cream
- Beat the heavy cream, condensed milk, and sifted matcha powder until medium peaks form. Add this to the chilled vanilla pudding and carefully fold it in until combined.
Assemble the Matcha Banana Pudding
- Spread a thin layer of the matcha pudding in the bottom of the container (use a 7×7 container). Add a layer of vanilla wafers and sliced bananas. Spread another layer of matcha pudding on top.
- Repeat the previous step until all of the banana slices, matcha pudding, and vanilla wafers are used up.
- Top with crushed vanilla wafers to garnish. Enjoy immediately or chill in the fridge for around 4 hours before serving!
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