Set out 6 small 4 to 6-ounce ramekins, jars, or bowls.
In a medium pot over medium-low heat, warm the milk and jasmine pearls until hot and just beginning to simmer, but not boil. Remove from heat, cover, and let steep for 20 minutes.
Meanwhile, whisk together the heavy cream and corn starch into a smooth slurry.
When milk has steeped, strain the milk through a fine mesh sieve into a bowl, pressing the leaves to get as much of the liquid out as possible.
Return the milk to the pot and whisk in the cream mixture, sugar, honey, and salt.
Over medium heat, cook, whisking constantly, making sure to scrape the edges and bottom of the pot, until it begins to boil (if you stop whisking for a second, you'll see large bubbles pop up). Continue cooking for 1 minute just to thicken to the texture of a thin yogurt (if you cook it too long, it'll set up very gelatinously). Remove from heat and strain it through a fine mesh sieve into a liquid measuring cup with a spout. Pour the pudding between the pudding cups, cover, and chill for at least 2 hours.
Meanwhile, prepare the honeyed buckwheat. Line a small baking sheet with parchment paper and keep nearby.
In a medium skillet over medium-low heat, toast the buckwheat, stirring constantly, until fragrant and beginning to look toasted, about 4 minutes. Transfer to a heat-proof bowl and set aside.
In a small saucepan, bring brown sugar and honey to boil over medium heat, stirring occasionally. Continue cooking, stirring, for 2-3 minutes until it foams up and subsides into a dark fragrant syrup, but does not burn.
Add the baking soda and salt and add the toasted buckwheat to the pan, stirring quickly to thoroughly coat the buckwheat. Spread the mixture onto the prepared baking sheet to cool completely. Once cool, break into pieces to serve.
If desired, whip up ½ cup heavy whipping cream until soft peaks are starting form. Add sifted powdered sugar and whip just a little longer until the cream holds soft peaks. Chill, covered, until ready to serve.
Serve pudding chilled with a dollop of whipped cream, if desired, and a sprinkle of honeyed buckwheat.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.