Matcha Pudding

Orange Emulco

INGREDIENTS	DIRECTIONS
3000ml Water 400gm Evaporated Milk 25gm GH Matcha Emulco 310gm Fruit Bean Curd / Pudding Powder 100gm Sugar (Granulated) 2gm Fruit Sugar	Whisk whole eggs, sugar, and matcha emulco until the mixture thickens and becomes glossy. In a separate bowl, melt the white chocolate and unsalted butter until smooth, then pour into the egg mixture and mix well. 3. Gently fold in cake flour until just combined. Pour batter into prepared moulds and bake at 180°C for 10 minutesfor a soft, molten centre. Finish with your choice of toppings and pipe cream on top for a polished, café-style presentation. Pour batter into prepared moulds and bake at 180°C for 10 minutesfor a soft, molten centre. Finish with your choice of toppings and pipe cream on top for a polished, café-style presentation.

INGREDIENTS

DIRECTIONS

3000ml Water

400gm Evaporated Milk

25gm GH Matcha Emulco

310gm Fruit Bean Curd / Pudding Powder

100gm Sugar (Granulated)

2gm Fruit Sugar

Whisk whole eggs, sugar, and matcha emulco until the mixture thickens and becomes glossy.
In a separate bowl, melt the white chocolate and unsalted butter until smooth, then pour into the egg mixture and mix well.
3. Gently fold in cake flour until just combined.
Pour batter into prepared moulds and bake at 180°C for 10 minutesfor a soft, molten centre.
Finish with your choice of toppings and pipe cream on top for a polished, café-style presentation.
Pour batter into prepared moulds and bake at 180°C for 10 minutesfor a soft, molten centre.
Finish with your choice of toppings and pipe cream on top for a polished, café-style presentation.

FAQ

1. How does climate change affect the taste of food?

Climate change alters growing conditions like temperature and rainfall, which can change the balance of sugars, acids, and aromatic compounds in plants, directly impacting their final taste and aroma.

2. What is Controlled Environment Agriculture for flavours?

It is a method of growing flavour-producing plants like herbs and spices indoors, where factors like light, temperature, and water can be precisely managed to ensure a consistent and reliable crop.

3. How does Green house Flavour ensure the quality of its raw materials?

We ensure quality by working closely with our growers, diversifying our supply sources, and using biomolecular analysis to verify the flavour profile of our raw materials before processing.

4. Can you create unique Malaysian-inspired flavours?

Yes, we specialise in developing unique Malaysian-inspired flavours by leveraging the country’s diverse regional ingredients and heritage profiles. From Bentong ginger and Cameron Highlands strawberries to iconic favourites such as Musang King durian, pandan leaf, Perak white coffee, and Johor M2 pineapple, we create distinctive flavour solutions that capture authentic local taste while meeting modern application needs.