Let's cook.
In a small bowl, whisk together the matcha powder with 2 tablespoons of the milk until a smooth paste forms. Set aside.
In a medium saucepan, combine the remaining milk, granulated sugar, and agar-agar powder. Whisk well to dissolve the agar-agar.
Heat the mixture over medium heat, stirring constantly, until it comes to a gentle boil. Continue to boil for 2 minutes, stirring, to ensure the agar-agar is fully dissolved.
Remove the saucepan from the heat. Stir in the matcha paste until fully incorporated and the mixture is a uniform green color.
Pour the matcha pudding mixture evenly into four small serving ramekins or glasses.
Allow the puddings to cool at room temperature for 15 minutes, then transfer them to the refrigerator to chill for at least 2 hours, or until set.
Once set, top each pudding with 2 tablespoons of sweet red bean paste before serving.
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