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Try this DELICIOUS and CREAMY Matcha Panna Cotta that’s VEGAN! It’s made with soy milk, kanten powder, sugar and matcha. Served on beautiful glass ramekins, they will look smashing on your holiday table.
Matcha Vegan Panna Cotta
INGREDIENTS
- 1 ¼ cup soy milk (I used Kikkoman® Pearl Organic Soymilk – Unsweetened)
- 1 Tbsp matcha (green tea powder)
- 1 ⅔ cup water
- 1 tsp kanten powder (See Notes; Read more about kanten powder and measurement here)
- 7 Tbsp sugar (or ⅓ cup + 4 tsp)
Toppings Choices
- 1 Tbsp matcha (green tea powder)
- edible gold leaf flakes
- assorted berries (I used strawberries and blackberries)
- red bean paste (anko)
- shiratama dango (mochi)
- Kuri Kanroni (Chestnuts in Heavy Syrup)
INSTRUCTIONS
- Gather all the ingredients.
- In a small saucepan, heat soy milk over medium heat until warm to the touch. Keep a close eye on the pot and DO NOT BOIL. Turn off the heat.
- In a bowl with matcha green tea powder, add a little bit of soy milk. Now using a whisk or chasen (bamboo whisk), combine the soy milk and matcha together. Tip 1: Matcha dissolves easier when liquid is warm. Tip 2: Gradually add in the soy milk. DO NOT pour too much soy milk at once. Superfine matcha powder can easily turn into lumps and it will be harder to combine.
- Add more soy milk as you needed, until the mixture becomes a smooth paste and there are no more lumps of matcha.
- Add the matcha paste back into the soy milk in the pot. Whisk it well to combine.
- In a new pot, add water and kanten powder.
- Whisk together and bring it to a boil on medium-high heat. Once boiling, reduce the heat to low and cook for 2 minutes until the powder is completely dissolved.
- Add the sugar and whisk to combine with the mixture.
- Then add the matcha soymilk into the pot. Give it another whisk until well combined, and turn off the heat.
- Prepare the glass ramekins or containers on a tray. Place the strainer over the ramekin and strain the matcha soy milk mixture. Divide the mixture evenly.
- Using a spoon, collect the small bubbles into one corner of the ramekins and scoop it all up. Chill in the fridge for at least 2 hours to set.
- To Serve, sprinkle extra matcha on top using a fine mesh strainer. For these ramekins, I placed gold flakes on top (You can buy these gold flakes on Amazon).
- For this ramekin, I sprinkled matcha and decorated with the berries.
- For the last ramekin, I placed anko (red bean paste), mochi (Shiratama Dango), and chestnut.
NOTES
Kanten Powder: Kanten needs to be heated to dissolve properly. The powdered form of kanten is easiest to measure and use; bars and flakes should be dissolved in water first. It sets in about an hour at room temperature (Source).If you are using kanten stick: You will need to rinse it carefully and break it into pieces to soak them in water for 30 minutes. This will help dissolve kanten faster. Squeeze the water out from the pieces and they are ready to use.If you want to use gelatin or agar: 1 tsp kanten powder = 2 tsp powder gelatin or agarIn order to set 1 cup (250 ml) of liquid, you will need:
- Kanten powder = 1 tsp (2 g)
- Kanten stick = ½ stick (4 g)
- Kanten thread = 12 threads (4 g)
NUTRITION
Calories: 91 kcal · Carbohydrates: 16 g · Protein: 4 g · Fat: 1 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Sodium: 25 mg · Potassium: 70 mg · Fiber: 1 g · Sugar: 15 g · Vitamin A: 443 IU · Vitamin C: 4 mg · Calcium: 78 mg · Iron: 1 mg
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