Matcha-Pistachio Bubble Tea Pudding (Printable Page)
# What You Need:
→ Tapioca Pearls
01 -
1/2 cup large tapioca pearls
02 -
3 cups water
03 -
2 tbsp shelled pistachios, finely chopped
04 -
2 tbsp sugar
05 -
1/4 tsp pistachio extract (optional)
→ Matcha Mousse
06 -
1 tsp matcha green tea powder
07 -
2 tbsp warm water
08 -
1 cup heavy cream, chilled
09 -
3 tbsp powdered sugar
10 -
1/2 tsp pure vanilla extract
→ To Assemble
11 -
2 tbsp shelled pistachios, roughly chopped (for garnish)
12 -
Fresh mint leaves (optional)
# How to Make It:
01 -
Bring 3 cups of water to a boil in a medium saucepan. Add tapioca pearls, stir gently, and reduce heat to medium. Simmer for 20–25 minutes, stirring occasionally, until pearls are translucent with a slight dot in the center. Remove from heat, cover, and let stand for 10 minutes. Drain and rinse pearls under cold water. Toss pearls with 2 tbsp sugar, chopped pistachios, and pistachio extract (if using). Set aside to cool.
02 -
In a small bowl, whisk matcha powder with warm water until smooth. Let cool. In a chilled mixing bowl, whip heavy cream with powdered sugar and vanilla until medium peaks form. Gently fold in the matcha mixture until evenly combined. Keep refrigerated until needed.
03 -
Divide pistachio tapioca pearls evenly among four serving glasses. Spoon or pipe the matcha mousse over the pearls. Chill assembled desserts for at least 1 hour before serving.
04 -
Just before serving, sprinkle with chopped pistachios and garnish with mint leaves if desired.
# Helpful Tips:
01 -
For vegan option, use coconut cream and plant-based whipping cream, and check tapioca pearls for additives.
02 -
Pistachio extract enhances the nutty aroma but is optional.
03 -
Adjust matcha powder to taste for a lighter or stronger flavor.
04 -
Serve with a bubble tea straw for an authentic experience.