Boricha Pudding (Korean Toasted Barley Tea Pudding)

Method

1. 1

   In a medium saucepan, bring milk to a simmer. Remove from heat and add roasted barley tea. Cover and let steep until fragrant and tea has softened, at least 30 minutes and up to 1 hour.

2. 2

   In a small bowl, whisk cornstarch, sugar, and salt to combine; set aside.

3. 3

   Pour milk and barley tea mixture into a blender and blend until smooth. Using a fine-mesh sieve, strain mixture into the same saucepan, pressing with a spoon or spatula to extract as much liquid as possible. Discard or compost ground barley tea.

4. 4

   Add cornstarch mixture to milk and cook over medium-high heat, stirring constantly, until mixture begins to thicken and bubble, about 1 minute. Remove from heat.

5. 5

   Using a fine-mesh sieve, strain mixture into a large heat-proof measuring cup. Divide mixture evenly between five 4-ounce ramekins. If serving pudding warm, let cool slightly, about 5 minutes, and dust with soybean powder and grated dark chocolate, if desired. If serving cold, press plastic wrap against the surface of the pudding and refrigerate until set, about 3 hours. Top with whipped cream and dust with soybean powder before serving, if desired.

Nutrition

calories

170 kcal

fatContent

5 g

fiberContent

1 g

sugarContent

18 g

sodiumContent

191 mg

proteinContent

5 g

cholesterolContent

16 mg

carbohydrateContent

26 g

saturatedFatContent

3 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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