Cherry Blossom Milk Pudding in a glass cup served with green tea.

Cherry Blossom Milk Pudding

Course: Dessert
Cuisine: Japanese
Keyword: milk pudding, pudding
Prep Time: 35 minutes
Cook Time: 5 minutes
Chilling Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 4 small dessert cups
Celebrate the cherry blossom season with this delectable cherry blossom milk pudding. The soft silky pudding simply melts in your mouth.


For Milk Pudding

  • 2 gelatin sheets (2 gelatin sheets = 5 g)
  • 3 Tbsp hot water
  • 2/3 cup whole milk (160 g)
  • 1/3 cup sugar (70 g)
  • ½ cup plain yogurt (120 g; I used low fat)
  • ¾ cup heavy (whipping) cream (180 g)

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
  3. Milk Pudding: 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
  4. In a small saucepan, heat 2/3 cup (160 g) milk and 1/3 cup (70 g) granulated sugar over medium heat. Stir continuously until the sugar has dissolved.
    Cherry Blossom Milk Pudding 3
  5. 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
  6. In a medium bowl, combine ½ cup (120 g) plain yogurt, ¾ cup (180 g) heavy cream. Mix well to combine.
    Cherry Blossom Milk Pudding 5
  7. Slowly add the milk mixture to the yogurt mixture while you stir.
    Cherry Blossom Milk Pudding 6
  8. Run the mixture through a fine mesh sieve/strainer to achieve silky smooth texture.
    Cherry Blossom Milk Pudding 7
  9. 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
  10. 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
  11. Cherry Blossom Jelly/Jello: 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
  12. In a small saucepan, heat ½ cup (120 g) water and 2 tsp. (10 g) sugar over medium heat and whisk until the sugar has dissolved completely.
    Cherry Blossom Milk Pudding 11
  13. 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
  14. 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
  15. 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
  16. 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
  17. 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
  18. 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


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


Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.