Matcha Azuki Pudding Pops

Matcha Azuki Pudding Pops


It's that magical time of the year again when everyone gets together to chill out for Billy's popsicle week! Last year, Molly, Lily, and I got together irl to make some coconut rainbow pops. This year, Steph, Michelle, Lil, Moll, and I are #reclaimingpudding. Can that be a thing? Because pudding pops are so good and let's not let one guy ruin it for the rest of us, right? End rant. The idea for these pops did not actually start with a mission to claim back pudding. They actually came about when Molly and I were texting about her dirt cake, which brought us back to dirt and worms and how good that chocolate pudding was. That got us thinking about how good pudding pops are. So we took this idea to our group text thread and asked the ladies if everyone would be down with pudding pops this year. And there was a bit of radio silence for a bit, which I interpreted as "pudding pops are lame, no way." Luckily, that wasn't the actual response and everyone was on board! Here's what's on the SLAMM pudding docket: Steph's carrot cake cream cheese pudding pops, Lily's vegan banana pudding pops, Alana's (that's me) matcha azuki pudding pops (the recipe is below!), Michelle's strawberry yellow cake pudding pops, and Molly's pistachio pudding pops!

About my pops. They're creamy. And puddingy. And half matcha. And half azuki aka red bean (actually more like a quarter azuki and a quarter vanilla due to separation). Basically, they're everything I love in pudding pop form. I used gelatin to get that nostalgic pudding pop texture. If you're not keen on gelatin, you can use cornstarch like Molly did. You can find matcha powder at most grocery stores nowadays or you can order it on Amazon. Tsubuan (sweetened chunky azuki paste) can be found at an asian market or ordered on Amazon. Other than sourcing a couple ingredients and deciding whether or not to go gelatin or cornstarch, there's not much to these pops--they're pretty straight forward! Happy popsicle week, bbs!




  • 2 c. half & half
  • 5 Tbsp. granulated sugar
  • 1/4 tsp. salt

  • 1 1/2 tsp. unflavored powered gelatin

  • 1 tsp. vanilla extract

  • 2 tsp. matcha powder

  • 1/4 c. tsubuan (sweetened chunky azuki or red bean paste)


  • Small saucepan
  • Small bowls
  • Whisk
  • Measuring cups/spoons
  • Popsicle mold
  • 6 popsicle sticks


  1. Combine 1 1/2 cups half and half, sugar, and salt in a small saucepan and heat for 3 to 4 minutes, or until the sugar is completely dissolved. When the sugar has dissolved, reduce heat to low.
  2. Meanwhile, evenly sprinkle the gelatin over the remaining 1/2 cup of half and half and let it soften for about 3 minutes. It will look like it has ripples when it's soft.
  3. Whisk the gelatin mixture into the half and half mixture and whisk for 4 to 5 minutes, or until the gelatin has completely dissolved. Make sure the heat is on low, as it's important that the temperature not reach above 170°F or the pops will not properly set. When completely dissolved, you'll know because it will not be grainy, remove from heat and whisk in the vanilla.
  4. Divide the mixture evenly into two bowls. Whisk the match powder into one and the tsubuan into the other. 
  5. Pour one of the two mixtures into the molds, filling each mold halfway and freeze for 1 hour or until just set. 
  6. Pour the other mixture in, filling the molds and stick sticks in at this time.
  7. Freeze for at least 4 hours or until completely frozen.
  8. Serve and enjoy!
Chile Watermelon Juice with Lime and Mint Leaves

Chile Watermelon Juice with Lime and Mint Leaves

Kate's Tahini Kale Caesar Salad

Kate's Tahini Kale Caesar Salad