Sakura Pudding 楼花布丁

Ann Low

10 years ago

sakura pudding 044a Here is another cool and refreshing dessert, Sakura Pudding that I want to share with you today. I used soya milk (reduced sugar) for the bottom pudding layer. You need to chill this layer for about 2-3 hours because gelatin needs a longer time to set. Then make the top transparent layer with sakura flowers and sakura honey syrup. It is better to make the bottom layer in the morning and the top layer in the afternoon, so you can enjoy this comforting and pleasing dessert after night meal.

Sakura Pudding

Author Ann Low

Prep Time 1

Cook Time 10

Total Time 1 10

Course Dessert

Servings cups

Ingredients

Bottom layer
1 litre Soya milk - reduced sugar
100 ml fresh milk
100 g sugar or add a little more if you have a sweet tooth
2 tbsp gelatin powder + 3tbsp water
Top layer
10 pcs sakura flowers
500 ml water
1 tbsp gelatin powder + 1tbsp water
1 tbsp sakura honey syrup or to taste
45 g sugar

Instructions

Bottom Layer - Soak gelatin and water together, set aside.
In a pot bring soya milk, fresh milk and sugar bring to a boil at medium heat, stirring constantly.
Add soaked gelatin into milk mixture and stir till gelatin dissolved. Off heat.
Pass milk liquid through a sieve and pour into serving cups to 3/4 full.
Chill soya milk pudding for about 3 hours to set.
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.
Soak gelatin and water together, set aside.
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.
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.
Place the sakura pudding back into fridge to set for another 2 hours before serving.