Boricha Pudding (Korean Toasted Barley Tea Pudding)

Ingredients

For 5 servings

• •3 tasse (720 ml) whole milk
• •1 /2 cup roasted barley tea, such as boricha (about 2 3/4 ounces; 80 g)
• •3 c. à soupe cornstarch or all-purpose flour (1 ounce; 30 g)
• •1 /4 cup granulated sugar (1 3/4 ounces; 50 g)
• •1 /2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• •Dark chocolate, finely grated, for serving (optional)
• •Whipped cream, for serving (optional)
• •Bokkeum konggaru (roasted soybean powder), for serving (optional)

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.