Pour gelatin in boiled water. Stir to dissolve. Set aside.

Blend tofu and matcha powder in the blender until mix well and smooth to make a tofu paste.

Mix the whipping cream, pure milk, and granulated sugar in a small pot. Cook it under low heat and stirring frequently until it boils, skim off the foam/bubbles. Turn off the heat.

Mix the tofu paste and milk in a bowl. Add the melted gelatin water and mix well.

Pour the tofu paste through a strainer to remove any remaining lumps.

Pour the tofu paste into ramekins. Refrigerate it for 3 hours. Serve it.