Matcha pudding

Mix matcha powder and plant-based milk (half of cup) in a bowl. For mixing, use bamboo whisk, smaller hand blender or regular blender. I recommend using a bamboo whisk, because it is the best tool for dissolving matcha powder into a liquid. 

Put coconut milk, the remaining half a cup of milk, maple syrup and starch in the pot. Stir constantly with a whisk while the milk heats up. You need to stir so that the starch dissolves into the liquid and there are no lumps in the end.

When the liquid has warmed up, add matcha and milk mixture and mix.

Add agar-agar and stir constantly, bringing the mixture to a boil. When the bubbles appear, remove from the stove.

Pour the pudding to serving bowls. If lumps have formed, then pour over a fine sieve. Beat the bowls a few times on the kitchen counter and allow to cool for a few minutes before placing in the refrigerator to squeeze.

Chill in the refrigerator for a couple of hours. Once the pudding has solidified, add whipped coconut cream on top and sprinkle with matcha powder to decorate. Serve chilled.