Happy Donabe Life

Matcha Almond Milk Kudzu Jelly

Matcha Almond Milk Kuzu Mochi

This is one of my favorite cold desserts. It’s very simple to make and the flavor is so rich and elegant. The key is a high quality matcha and kudzu powder (plant based starch – the kind I use is considered to be among the top quality kind from Yoshino region of Nara, Japan). The texture is nicely bouncy and the flavor is so rich, although there is no butter or cream used. In fact, it’s completely vegan. Kuzu mochi is a traditional Japanese dessert, made of simply kudzu powder and water. And, this is my variation which has matcha and almond milk. You can make it one day in advance, so this makes a nice dessert when you have a dinner party.

Vegan option

This is a vegan dish.


Classic-style Donabe (0.8-qt/ 800 ml or larger)


5 - 6


Kudzu Jelly

  • 1 1/2 tablespoons matcha powder, sifted
  • 4 1/2 tablespoons cane sugar, sifted
  • 3 tablespoons hot water
  • 2 oz (60 g) kudzu powder
  • 2 1/2 cups (600 ml) plain almond milk


Black Sugar Syrup


  • Canned sweet azuki beans (optional)
  • Kinako (roasted soybean powder, optional)


  1. To make the kudzu jelly, whisk together the sugar and matcha in a bowl. Pour the hot water and whisk until smooth. Set aside.
  2. Combine the kudzu powder and almond milk in a large-enough sauce pan (so the almond milk fills no more than half way). Whisk until the kudzu is completely dissolved and smooth. Add the matcha mixture and whisk again.
  3. Set the pan over medium heat. Stir constantly with a rubber spatula. As soon as the mixture starts to thicken a little, turn down the heat too low. Continue to stir for about 10 minutes or until the mixture is thickened and shiny. Remove from the heat.
  4. Transfer the mixture into a small donabe immediately. Let it cool down and set for 5 – 10 minutes. Cover with lid (place a piece of paper towel under the lid so it will absorb the steam coming from the jelly) and refrigerate until chilled.
  5. To make the black sugar syrup, combine the sugar and water in a sauce pan. Bring to a simmer over medium-high heat. Turn down the heat to low simmer. Whisk to make sure the sugar is completely dissolved. Continue to simmer until the mixture is thickened but still runny like maple syrup (it will thicken further after the mixture cools down). Remove from the heat and let it cool down completely.
  6. To serve, scoop and divide the kudzu jelly into individual bowls. Top with some sweet azuki beans and kinako (optional). Drizzle some black sugar syrup. 

Rich and bouncy. Ready to serve.

Enjoy with the toppings.


  • The kudzu jelly can bubble up during cooking over heat, so we suggest you use a large enough sauce pan (pot) to cook the mixture in. Be careful with the possible splash and and keep stirring to avoid big bubbling.
  • The yield of the black sugar syrup is more than enough to serve in this recipe, but it’s nice to make extra amount, so you can use it for future use or other dishes (ice cream pancake, etc.). The black sugar syrup can keep in refrigerator for about 1 month.

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