Sakura Pudding
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10 cups
  • Bottom layer
  • 1litre Soya milk (reduced sugar)
  • 100ml fresh milk
  • 100g sugar or add a little more if you have a sweet tooth
  • 2 tbsp gelatin powder + 3tbsp water
  • Top layer
  • 10 pcs sakura flowers
  • 500ml water
  • 1 tbsp gelatin powder + 1tbsp water
  • 1 tbsp sakura honey syrup or to taste
  • 45g sugar
  1. Bottom Layer - Soak gelatin and water together, set aside.
  2. In a pot bring soya milk, fresh milk and sugar bring to a boil at medium heat, stirring constantly.
  3. Add soaked gelatin into milk mixture and stir till gelatin dissolved. Off heat.
  4. Pass milk liquid through a sieve and pour into serving cups to ¾ full.
  5. Chill soya milk pudding for about 3 hours to set.
  6. Top Layer - Rinse the pickled sakura to remove excess salt and soak for 45-60 minutes. Snip off the stem of sakura flowers with a pair of scissors and gently pat dry the flowers on paper towels.
  7. Soak gelatin and water together, set aside.
  8. Place water and sugar in a pot and stir to boil at medium heat. Add soaked gelatin and stir till dissolved. Off heat and add sakura honey syrup, stir well and leave clear liquid to cool.
  9. Take out the set soya milk pudding from fridge. Gently pour in the clear liquid on top of the soya milk pudding with a spoon into each and drop one sakura flower into it.
  10. Place the sakura pudding back into fridge to set for another 2 hours before serving.
Recipe by Anncoo Journal at