Japan / Desserts

Hojicha milk pudding

Name: Hojicha milk pudding
Prep time: 10 min
Cook time: 10 min
Yield: 4 portions
Cuisine: Japan
Ingredients: 500 ml milk; 8 g hojicha tea leaves; 40 g sugar; 35 g cornflour

A home-cooking adaptation of hojicha milk pudding, with practical ingredients and clear steps.

Prep10 min

Cook10 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

500 ml milk
8 g hojicha tea leaves
40 g sugar
35 g cornflour

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat 400 ml milk until steaming; add tea, cover and steep five minutes.
Strain into a clean saucepan, pressing gently on tea leaves.
Whisk remaining cold milk with cornflour and sugar, then add to infused milk.
Simmer gently while whisking until thick, about two minutes; portion and chill two hours.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates. Use loose roasted tea rather than powdered sweetened latte mix.

Allergen notes

Milk. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 156 kcal
Protein: 4.3 g
Carbs: 25.2 g
Fat: 4.5 g
Fibre: 0.6 g
Total sugar: 16.6 g
Sodium: 57 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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