Matcha Tea Panna Cotta with Sweet Red Beans

I made this on a Sunday but can't recall the date. For some reason, my panna cotta and creme brulee are somehow intertwined because when I make one I have to make the other as well- like when I made Thai tea creme brulee, it was followed by panna cotta. And since I already made matcha tea creme brulee, the panna cotta is in order. But I promised myself I will make it as soon as I have red beans for toppings which I have to make it myself- from scratch. Here's how:

Sweet Red Beans

3 cups red beans
1 1/2 cups granulated sugar
2 tsp pure vanilla extract

Soak red beans in tap water overnight (I changed the water about four times)
Make sure the beans are fully covered with water about three inches on top
Boil in clean water over medium high heat
Add sugar when the beans are starting to soften
Lower the heat and stir every so often to make sure it's not sticking at the bottom
It should be done when the beans are tender and it has thickened.
Remove from heat, stir in vanilla and cool completely before storing in the fridge

I don't know what makes the combination so good that I can't make one without the other- I mean, I can't think of anything else to serve with green tea panna cotta but sweet red beans. Initially, I thought of red bean sauce but changed my mind. I love biting into sweet bean bits then finishing it off with the luscious panna cotta. I've been using half and half but time I used a little heavy cream as well for a richer taste to complement the matcha tea flavor.

Matcha Tea Panna Cotta

4 cups half and half
1/3 cup heavy cream
3/4 cup granulated sugar
2 packets Knox unflavored gelatin
6 tbsp water
3 heaping tbsp matcha tea powder

Over medium low heat, simmer together half and half, sugar and heavy cream
Stir constantly until sugar is fully dissolved
Remove from heat when it starts to boil
Add the matcha tea powder and stir well- set aside
Sprinkle the gelatin over the cold water in a bowl (which has enough room for the panna cotta mixture)and let stand 5 to 10 minutes.
Pour the matcha tea/milk mixture over the gelatin and stir until the gelatin is completely dissolved.
Sieve the mixture using cheese cloth to get rid of the film on the surface of the panna cotta mixture.
Divide the panna cotta mixture into ramekin cups, then chill until firm or you can pour the whole thing in a glass dish
Another option is wine goblets or glasses so you don't have to unmold the panna cotta
Serve with sweet red bean topping


  1. I'm going to have to try that recipe for your red bean! I'm pretty excited ;) hahha


  2. So simple and delicious and it's nice to have some in the fridge for your taiyaki, dorayaki, shave ice (although it's cold right now)and you can use it as filling for your bread as well. Just keep an eye on it if you need to add some more water while boiling. It absorbs water as it cooks. Good luck!


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