For the first time I tried chia seeds, I was horrified by the gooey texture.
That was many years ago.
Looking other people’s beautiful chia pudding pictures, however, I was still interested and kept telling myself “someday.”
The “someday” came this weekend.
Last time (and my only time) I tried, I probably put too much, which I suspect created the awful texture, so this time I did some research and measured seeds and liquid to get the correct ratio.
I made two different flavors.
One was Matcha, and the other was “Kinako” (roasted soy beans) and layered them in jars.
They are both very traditional Japanese flavors, and I love this combination.
I just happened to have “yo-kan” or Japanese red bean jelly, so I cut it into small cubes for garnish along with more kinako powder.
How did I like it?
Well, I loved it!!
The texture was “more right” this time, and I could actually enjoy it.
Of course, the Matcha x Kinako combination was a big winner for me.
A great thing about this pudding is that you can store it in a fridge for a few days (although I have a feeling that this will be gone quickly!).