Pitaya & Matcha Pudding

Pitaya & Matcha Pudding
Have you heard of agar agar? Well for those Just Blenders that don’t know, agar agar is the product of several species of seaweed and is an amazing vegetarian substitute for gelatine. It’s a little bit more firmer than gelatine and does not melt as easily. It’s also free from starch, soy, corn, gluten, yeast, wheat, milk, egg and preservatives, and is low in calories. YAY!
Agar is the main ingredient in many desserts in certain parts of the world especially Japan. That is why, during our Japanese inspired week we decided to make this PItaya & Matcha Pudding. This was soooooooo YUMMY! 





Pitaya fruit Layer

10g agar agar powder
1.2L water
200g sugar
1 tsp vanilla essence
2 tsp Just Blends pitaya powder


Matcha Layer

10g agar agar powder
800mL water
400mL coconut milk
200g sugar
2 tsp matcha powder



  1. To make the matcha layer, bring the water to boil in a pot. Add the sugar, agar agar powder and matcha powder, and continue to boil until sugar has dissolved. Reduce heat to low and add in the coconut milk. Mix the coconut milk through and pour into moulds. Leave outside to set. (Remember agar agar sets at higher temperatures than gelatine).
  2. To make the pitaya layer, bring the water to boil in a pot. Add the sugar, agar agar powder, vanilla and pitaya powder, and continue to boil whilst mixing the mixture. Once the sugar has dissolved turn off heat, leave on the stove whilst you check the matcha layer. You want to keep the mixture warm so it doesn’t set.
  3. Check the Matcha layer, the layer should have slightly set but not harden. The surface will be a little bit sticky, if not then leave out to set a bit more. Once the matcha layer is at the desired consistency, gently spoon on the pitaya layer.
  4. Leave the pudding to cool down at room temperature before refrigerating.
    Enjoy xx

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