Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, sakura cherry blossom confectionery. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Sakura Cherry Blossom Confectionery is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Sakura Cherry Blossom Confectionery is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have sakura cherry blossom confectionery using 8 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Sakura Cherry Blossom Confectionery:
- Get 6 pieces Sakura preserved in salt
- Prepare 40 grams Nagaimo (or yam potato, Japanese yam), grated
- Make ready 65 to 70 grams Sugar
- Prepare 50 ml Water
- Prepare 45 grams Joshinko
- Prepare 1/2 tsp Yomogi powder
- Get 40 grams Koshi-an
- Get 1/2 tsp Yukari
Steps to make Sakura Cherry Blossom Confectionery:
- Soak the sakura in water for 10 to 30 minutes to remove the salt content. Dry off with a paper towel.
- Create a mold of 17 (width) x 20 (length) x (at least) 3 cm (height) with a sheet of parchment paper and staple the four corners.
- Grate the nagaimo and measure out 40 g. Pour 40 g of the nagaimo, half the sugar, and half the listed amount of water into a mortar and pestle. Once mixed, add in the other halves and mix again.
- Once mixed, add in the joshinko and grind with the pestle. Once it comes together, set aside 20 g of it. Mix in the yomogi powder (or matcha) to the portion set aside.
- Spread out the joshinko dough from Step 4 on the mold. Then, spread out the yomogi dough from Step 4 in the middle. Arrange the 6 pieces of sakura on one side.
- Steam in a steamer for 10 to 15 minutes.
- Mix the yukari into the koshi-an (add 1 teaspoon - 1 tablespoon of flour if it seems too soft). Microwave for about 1 minute to let the liquid evaporate, and roll it out into a stick.
- Once steamed, flip it over onto a tightly wrung out towel, and carefully peel off the parchment paper by applying some water as needed.
- Place the bean paste stick on one end and roll it up tightly.
- Once it cools off a bit, cut with a wet knife. To create cleanly cut pieces, wipe off any residue on the knife and wet again after each cut.
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