Soak the gelatin in the hot water and mix it well. Put some water in a bowl and soak the cherry blossoms to remove salt.

Put the soy milk and sugar in a pot and put it on medium-high heat. Stir once in a while. Turn off the heat right before it gets boiled up.

Add gelatin mixture into the pot and mix well. If you want to tint the pudding nice pink color, add the food color as well. Pour it into pudding cups.

Take out the cherry blossoms from the water, dry them well with paper towels. Leave 5 pieces aside to be used as toppings. Remove stems from the rest and chopped them up.

Add the chopped cherry blossoms into each cups and stir gently. Chill them for 3 hours.

Once they gets harden enough, make a space between the pudding and the cup along the edges with using a tooth pick. Slide the pudding on to a plate by turning it upside down and top with cherry blossoms.