Matcha Pudding with a Coffee Glaze and Salted Macadamias

 

Today the amazing Catie of The Staple Store gets a little scientific in the kitchen, introducing us to her latest obsession - agar agar seaweed, a sea vegetable that sets like gelatin when you boil it. Here she has used it to create a delicious matcha pudding, filled with anti-oxidants and balanced out nicely with a little espresso kick, and salty macadamias on top! It's a winning combo. - Lucy

Matcha Pudding with a Coffee Glaze and Salted Macadamias by Catie Gett of  The Staple Store. Jennie Jieun Lee 'Mermaid Plate' from Mr Kitly, Shotoku Thin Glass size M from Cibi and Ihada Spoon from Mr Kitly.  Styling - Lucy Feagins, styling assistant - Nat Turnbull, photo - Eve Wilson for The Design Files.

I am obsessed with finding out how foods behave, my dream is to one day open a food lab and just play around all day, every day. My very latest obsession is agar agar seaweed. It is a sea vegetable that sets like gelatin when you boil it. I have been making sugar free jams, wasabi jelly cubes for soups and lots of desserts. Matcha is a green tea powder (I buy mine from Storm in a Tea Cup in Collingwood). You can add it to smoothies and juices for a potent antioxidant hit. Additionally, green tea has a very impressive list of therapeutic actions, from UV ray protection to weightloss to extending longevity. But if you didn’t need excuses to make this dessert, it’s really yummy as well and looks super pretty and is easy to make.

Matcha pudding ingredients. Recipe by Catie Gett of  The Staple Store. Stonewear Plate by Valerie Restarick at Craft Victoria.  Jug by Shelly Panton. Styling - Lucy Feagins, styling assistant - Nat Turnbull, photo - Eve Wilson for The Design Files.

Ingredients

For the matcha pudding 1 can of coconut cream (400ml) 1 tbsp of agar agar powder 250ml of coconut juice 3 tbsp of coconut sugar 2 tsp matcha powder 1 tbsp of raw cacao For the coffee syrup Double espresso 1/2 cup of coconut sugar 1/2 cup of water For the salted macadamias 2 handfuls of macadamias 1 tbsp of oil Salt

Catie stirring the Macha into Coconut Milk. Recipe by Catie Gett of  The Staple Store. Stonewear Plate by Valerie Restarick at Craft Victoria   and Shiko Pottery Wide Bowl from Monk House Design.  Styling - Lucy Feagins, styling assistant - Nat Turnbull, photo - Eve Wilson for The Design Files.

Method

For the matcha pudding Sprinkle the agar on to the milk and leave for 10 minutes. Bring the coconut milk, sugar and agar powder to the boil, whisking gently the whole time. Remove from the heat immediately and let sit for 5 minutes. Add the coconut water into the milk mixture. Remove 1 cup of the milk mixture to whisk in the matcha powder and one cup to mix in the cacao. Add the matcha mix into the rest of the milk mixture. Evenly spoon the cacao mix into the bottom of each glass and allow to cool for about 1/2 hour in the fridge. Keeping the matcha mix in the saucepan, to avoid setting. Pour the mixture in to glasses until they are one third filled. Allow them to set in the fridge for about 1-4 hours. They will set like jelly. For the salted macadamias Heat the oil in a frying pan and add the macadamias and toast them until golden brown. Remove them from the heat and chop them with a heavy knife. Salt them whilst they are still hot. For the coffee syrup Place the coffee, water and coconut sugar into a heavy based saucepan and bring to the boil and simmer very gently for 10 minutes. Pour it into a heat proof jug/jar and allow to cool for a couple of minutes. To assemble Pour the coffee syrup onto the matcha puddings and scatter with the salted macadamias and serve immediately. HUGE THANKS to Catie for another delicious recipe!  Do check out Catie's website and instagram for more of her food ideas and nutrition wisdom.

Catie Gett of  The Staple Store looking SO cute while having a taste of her Matcha pudding . Shotoku Thin Glass size M from Cibi and Ihada Spoon from Mr Kitly. Styling - Lucy Feagins, styling assistant - Nat Turnbull, photo - Eve Wilson for The Design Files.