Japanese Matcha Pudding with Sweet Red Beans

In a medium saucepan, whisk together 1/4 cup of the milk with the cornstarch and matcha powder until smooth. Ensure there are no lumps.

Add the remaining 1 3/4 cups of milk and granulated sugar to the saucepan. Whisk well to combine.

Place the saucepan over medium heat and cook, stirring constantly with a whisk or spatula, for 8-10 minutes until the mixture thickens to a pudding consistency. It should coat the back of a spoon.

Remove the saucepan from the heat and stir in the vanilla extract.

Divide the pudding evenly among four small serving dishes or ramekins.

Spoon about 2 tablespoons of sweet red beans over the top of each pudding. Serve warm or chilled.