Use of this website is subject to mandatory arbitration and other terms and conditions, select this link to read those agreements.

Cherry Blossom Milk Pudding 桜ミルクプリン

Jump to Recipe Discussion
  • This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate I earn from qualifying purchases.

    Celebrate the cherry blossom season with this delectable cherry blossom milk pudding. The soft silky pudding simply melts in your mouth.

    Cherry blossom milk pudding in a glass.

    It’s the cherry blossom season! According to the cherry blossom forecast, Tokyo is having cherry blossom in full bloom today! I made a cherry blossom milk pudding (桜ミルクプリン) to celebrate spring and to enjoy the short cherry blossom season, which usually lasts only 1-2 weeks.

    If you plan on visiting Japan, I highly recommend visiting during the cherry blossom season between the end of March to the beginning of April (it’s hard to predict when it’ll exactly happen each year) or fall. The weather is nice and it’s just a beautiful time to sightsee.

    sakura viewing Japan

    Silky, Light and Not-So-Sweet Cherry Blossom Milk Pudding

    My family loves this milk pudding that I make with fruit jelly (or Americans would say jello) on top. I sometimes make plain milk pudding and serve with seasonal fruit compote.

    “Milk” pudding is made with just a few simple ingredients, milk, heavy cream, and yogurt. I highly recommend getting full-fat milk, heavy cream, and full-fat yogurt for the ultimate milk pudding. I used low-fat yogurt this time and the result also turned out really well. I’ve been using this ratio of milk/heavy cream/yogurt for a long time since we really love it, but you’re welcome to experiment and play around with ratio to your liking.

    My Favorite Gelatine Sheet

    Gelatine Sheets - PerfectaGel Gold

    Ever since I discovered gelatin sheet/leaf (read this post), I haven’t used the stinky gelatin powder. This German brand from Amazon works amazingly. No smell at all (maybe a tiny bit if you’re super sensitive) and it is much more pleasant to make gelatin desserts these days. I highly recommend!

    Edible Salt Pickled Cherry Blossoms

    Edible Salt Pickled Cherry Blossoms in a glass bowl.

    Last summer when I was in Japan, my high school friend gave me a care package of Japanese ingredients that she thought I would enjoy. She loves cooking too, so the box has a lot of cool ingredients that I can’t easily get in the U.S. One of them was salt pickled cherry blossoms.

    I actually forgot about them until a few weeks ago! The cherry trees in our backyard had bloomed already in warm California back in February, but it’s a good thing I found them before everywhere else has a cherry blossom season. 🙂

    How To Make Them?

    Salt Pickled Cherry Blossoms are made with Yaezakura (八重桜). You’ll need to carefully handpick tender young buds, washed, drained/dried, sprinkle salt over the flowers (about 1 cup salt for 10 cups of flowers), and put weight on top. Next day, you will squeeze out and discard brine, and submerge the flowers in ume plum vinegar (梅酢) and let them sit for about 3 days. Finally, let them dry in a single layer for 3 days in the shade or until they are completely dry. To preserve, pack them in a jar with salt (about 1:1 ratio). This way, they can keep for one year.

    Where To Buy Them?

    Too much work to make salt pickled cherry blossoms from scratch? Or there are no cherry blossoms around you? Don’t worry, you can purchase these salt pickled cherry blossoms online here (not expensive at all) and this store ships internationally!

    Cherry blossom milk pudding in a glass.

    Creamy Cherry Blossom Milk Pudding with Sakura Jello on Top

    I am usually not very proud of my desserts, but I would say this is probably one of the most beautiful desserts I make at home. So what does this pretty dessert taste like, you might wonder? The bottom milk pudding part is very similar in texture and flavor to panna cotta. To celebrate cherry blossom season, I made pink cherry blossom jelly to go on top.

    The top layer is both sweet and a bit salty from the salt pickled cherry blossom, and the combination of salty cherry blossom jelly, creamy and gently sweet milk pudding is a match made in heaven! You can definitely try making different flavors to go on top of the milk pudding base, let me know what you made and what combinations taste good.

    Recipes Using Salt Pickled Cherry Blossoms 

    Use salt pickled cherry blossoms this spring to make these delicious and pretty recipes! Happy spring!

    Cherry Blossom Recipes

    Cherry blossom milk pudding in a glass.
    Sign up for the free Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on FacebookPinterestYouTube, and Instagram for all the latest updates.

    4.93 from 14 votes
    Cherry blossom milk pudding in a glass.
    Cherry Blossom Milk Pudding
    Prep Time
    35 mins
    Cook Time
    5 mins
    Chilling Time
    1 hr
    Total Time
    1 hr 40 mins
    Celebrate the cherry blossom season with this delectable cherry blossom milk pudding. The soft silky pudding simply melts in your mouth.
    Course: Dessert
    Cuisine: Japanese
    Keyword: milk pudding, pudding
    Servings: 4 small dessert cups
    Author: Namiko Chen
    For Milk Pudding
    • 2 sheets gelatin sheets (5 g)
    • 3 Tbsp hot water
    • cup whole milk
    • cup sugar
    • ½ cup plain yogurt (I used low fat)
    • ¾ cup heavy (whipping) cream
    Cherry Blossom Jelly/Jello
    1. Gather all the ingredients.

      Cherry Blossom Milk Pudding | Easy Japanese Recipes at
    2. Put the salt pickled cherry blossoms in a small bowl and add water to cover the flowers. Let them soak for at least 30 minutes to remove the saltiness from the flowers.
      Cherry Blossom Milk Pudding 1
    To Make Milk Pudding
    1. Cut 2 gelatin sheets into thin strips and put in a small bowl. Pour 3 Tbsp. hot water and stir until the gelatin has dissolved completely. If it’s not completely dissolved, microwave for 30 seconds and mix.

      Cherry Blossom Milk Pudding 2
    2. In a small saucepan, heat ⅔ cup (160 ml) milk and ⅓ cup (70 g) granulated sugar over medium heat. Stir continuously until the sugar has dissolved.

      Cherry Blossom Milk Pudding 3
    3. When the milk is about to boil, turn off the heat (don’t let it boil!) and add the gelatin. Mix well and set aside.
      Cherry Blossom Milk Pudding 4
    4. In a medium bowl, combine ½ cup (120 g) plain yogurt, ¾ cup (180 ml) heavy cream. Mix well to combine.

      Cherry Blossom Milk Pudding 5
    5. Slowly add the milk mixture to the yogurt mixture while you stir.
      Cherry Blossom Milk Pudding 6
    6. Run the mixture through a fine mesh sieve/strainer to achieve silky smooth texture.
      Cherry Blossom Milk Pudding 7
    7. To speed up the process for solidify the milk pudding, fill up half of a large bowl with iced water. Place the bowl with mixture in the ice bath. It will take at least 30 minutes till the mixture becomes thicker and syrupy.
      Cherry Blossom Milk Pudding 8
    8. Once the mixture gets thicker, pour to individual serving cups. Keep them in the refrigerator till the milk pudding sets, about 30-60 minutes.

      Cherry Blossom Milk Pudding 9
    To Make Cherry Blossom Jelly/Jello
    1. Start this process only after your milk pudding has set. Cut 1 gelatin sheet into thin strips and put in a small bowl. Pour 1 ½ Tbsp. hot water and stir until the gelatin is dissolved completely. If it doesn’t get dissolved, microwave it for 20 seconds and mix.

      Cherry Blossom Milk Pudding 10
    2. In a small saucepan, heat ½ cup (120 ml) water and 2 tsp sugar over medium heat and whisk until the sugar has dissolved completely.

      Cherry Blossom Milk Pudding 11
    3. Gently squeeze water out of the salt pickled cherry blossoms and add them in the saucepan. Turn off the heat.
      Cherry Blossom Milk Pudding 12
    4. Add the gelatin and give a quick mix and then add a tiny bit of red food coloring. If you want nice light pink color, add only tiny bit. You can always add a little more if you want it to be a darker red.
      Cherry Blossom Milk Pudding 13
    5. Mix well so that color is evenly distributed. Place the saucepan over iced bath and let the mixture cool. This will make the mixture syrupy and thick.
      Cherry Blossom Milk Pudding 14
    To Assemble
    1. Once the mixture is slightly thicker, pick up the stem of the blossoms and gently place it on top of the milk pudding. Pour the mixture to cover the cherry blossoms on top of milk pudding.
      Cherry Blossom Milk Pudding 15
    2. If you want the cherry blossoms to look bloomed, scoop the flower with the liquid mixture in a big spoon and pour onto top of the milk pudding.
      Cherry Blossom Milk Pudding 16
    3. Keep in the refrigerator till the top layer is set (about an hour). Garnish the milk pudding with mint leaves and serve it chilled.
    Recipe Notes
    •  That's equivalent to

    Gelatin Sheets, Gelatin Powder, or Kanten (agar) Powder

    • 1 sheet gelatin = 2-3 g powdered gelatin, or approx 1 tsp
    • 3 ½ sheets = approx 1 envelope Knox gelatin
    • 4 sheets = approx 1 Tbsp powdered gelatin
    • 1 tsp gelatin powder = 1 tsp agar/kanten powder

    Editor’s Note: The post was originally published on March 30, 2016.

    You Might Also Like

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating

    What type of comment do you have?


  • Genus wrote:
    • Nami wrote:
  • Michelle wrote:
    • Nami wrote:
  • Kimmi wrote:
    • Nami wrote:
  • Aarushi wrote:
    • Nami wrote:
  • Rebecca wrote:
    • Nami wrote:
      • Jos wrote:
        • Nami wrote:
  • Katrin wrote:
    • Nami wrote:
  • D wrote:
    • Nami wrote:
  • Dawn wrote:
    • Nami wrote:
  • Wilma Santos wrote:
    • Nami wrote:
  • Jingyi wrote:
    • Nami wrote:
  • Yukiko Hara wrote:
    • Nami wrote:
  • Natalie Fefe wrote:
    • Nami wrote:
  • Gyoza served on a plate.
    Just One Cookbook logo
    Just One Cookbook logo

    free email series

    5 Secrets to Japanese Cooking

    Making flavorful Japanese food is

    EASIER than you think.

    You can unsubscribe at any time by clicking the link in the footer of our emails.

    For information about our privacy practices, please visit our website.

    No thanks, I am not interested