Matcha · Drinks

Tofu Pudding Matcha Latte

Tofu hua, soft tofu pudding served warm with ginger syrup, is a memory I carry from childhood markets in Malaysia. The texture is silky in a way that is unlike anything else and I have been thinking about how to incorporate it into a matcha drink for a long time. Blending silken tofu into the milk base gives this latte a body and creaminess that regular milk cannot achieve. It is the most nourishing matcha drink I make.

Ingredients

Matcha Base

• 3g matcha powder
• 30g hot water (175°F / 175°F)
• 10g maple syrup
• 100ml milk of your choice

Ginger Syrup

• 1 knob fresh ginger, sliced
• 1 cup water
• 3 tbsp brown sugar

• 100g silken tofu, cubed

Method

1. 1Make the ginger syrup: boil ginger slices with water, add brown sugar, and simmer until dissolved. Let cool completely.
2. 2Sift matcha powder into a small bowl.
3. 3Pour boiling water into a teacup to cool it to 175°F, then pour into the tea bowl with the matcha.
4. 4Add maple syrup and whisk vigorously for 15 seconds in an "M" shape until smooth and frothy.
5. 5Add silken tofu to the bottom of a glass, followed by ginger syrup, ice, and milk.
6. 6Slowly pour the matcha on top.

Tips & Notes

The tofu pudding layer should be slightly sweetened but still subtle so it doesn't overpower the matcha. Use silken tofu for the smoothest result. This drink is best assembled just before serving so the layers stay distinct.