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Jasmine Pudding with Honeyed Buckwheat

Sarah Menanix
  • minutes
  • Serves 6

INGREDIENTS

3 1/2 tbsp

Honey

3/4 cup

Buckwheat

1 pinch

Baking soda

2 tbsp

Brown sugar

1/2 cup

Cane sugar

2 1/2 tbsp

Corn starch

1/4 tsp

Kosher salt

1 pinch

Kosher salt

3/8 cup

Heavy whipping cream

2 1/2 cups

Whole milk

3 tablespoons loose-leaf jasmine pearls (or tea from jasmine tea bags)