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Sakura Milk Pudding🌸

Original from: Just One Cookbook

Adapted for use with BRUNO Multi Grill Pot

Sakura season is in full swing🌸

Though we can't travel to Japan yet, you can still celebrate the season with this soft, creamy, melt-in-your-mouth sakura milk pudding that's SO easy to make.

We love using the BRUNO Multi Grill Pot to make this as it's easy to control the heat - just enough to dissolve the sugar and gelatin but not too hot to boil the milk. 

This simple recipe is also great to involve the young ones to help out with the hardest part being waiting for it to set and be ready to eat! 

Recipe

Makes about 6-8 cups
Milk Pudding Sakura Jelly
10g Gelatin Powder 10g Gelatin Powder
2 Tbsp Water 2 Tbsp Water
1⅓ cups Milk 2 cups Water
⅔ cup Sugar 8 Tsp Sugar
1½ cups Whipping Cream 8-10 buds Pickled Sakura
260g Plain Yogurt Food colouring (optional)

 

S T E P S

Milk Pudding

  1. Add water to gelatin powder, mix through with fork to bloom it and set aside.
  2. Prepare BRUNO Multi Grill Pot and set heat to MED
  3. Add in milk and sugar, stir continuously till sugar has dissolved completely. Do not let milk come to a boil.
  4. Once sugar has dissolved, turn off the heat and add in the bloomed gelatin, stir till it dissolves completely then set aside.
  5. In a medium mixing bowl, combine whipping cream and plain yogurt and mix well. 
  6. Slowly add in milk mixture in while stirring. 
  7. Portion milk pudding mixture into pudding glasses or cups, fill to about 70% full, cover and refrigerate for at least 6 hours.

Ensure milk pudding has set before starting on sakura jelly

Sakura Jelly

  1. Prepare a bowl of water and soak pickled sakura for min. 30minutes to remove salt.
  2. Add 2 tbsp water to gelatin powder, mix through with fork to bloom it and set aside.
  3. Prepare BRUNO Multi Grill Pot and set heat to MED
  4. Add in 2 cups water and sugar, stir continuously till sugar has dissolved completely.
  5. Once sugar has dissolved, turn off the heat and add in the bloomed gelatin, stir till it dissolves completely.
  6. Add in food colouring if desired
  7. Remove pickled sakura and gently squeeze to remove excess water.
  8. Place pickled sakura into the jelly mixture.

Allow sakura jelly mixture to cool till room temperature before assembly

Assembly

  1. Bring out set milk pudding and carefully spoon on the sakura jelly mixture, till cup is completely filled
  2. Cover and refrigerate overnight for best results

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