Sakura Amazake Milk Pudding Recipe:
|Ingredients (serves 1)||Quantity|
|Cherry blossoms pickled in salt||To taste|
1. Add amazake and low-fat milk into a pot, and boil at low heat. Add half the gelatin and 15g of sugar. Mix thoroughly. Once combined, pour mixture into the glasses. Chill in fridge for 30 minutes.
2. In another pot, heat cherry blossoms and water. Strain to remove salt.
3. In the pot with the blossoms, add an additional 50cc of water, the remaining gelatin and sugar. Heat and mix thoroughly. Once combined, pour mixture over chilled pudding. Chill in fridge for 3-4 hours.DIY Tip:
if you have a sweet tooth, add sugar or honey for extra sweetness.
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