Popular Recipe Sakura Cherry Blossom Confectionery Delicious Perfect

Home cooking ultimate Sakura Cherry Blossom Confectionery easy, tasty, practical.

8 ingredients, 11 steps, cooking Sakura Cherry Blossom Confectionery

Hi every body, at this time you can prepare recipe Sakura Cherry Blossom Confectionery with 8 ingredients and 11 steps. Next this is how to prepare, please read carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 8 ingredients and 11 stages of easy cooking Sakura Cherry Blossom Confectionery.

Ingredients all Sakura Cherry Blossom Confectionery

1. You need 6 : pieces Sakura preserved in salt.
2. You need 40 grams : Nagaimo (or yam potato, Japanese yam), grated.
3. Prepare 65 : to 70 grams Sugar.
4. You need 50 ml : Water.
5. It’s 45 grams : Joshinko.
6. You need 1/2 tsp : Yomogi powder.
7. You need 40 grams : Koshi-an.
8. Prepare 1/2 tsp : Yukari.

If all composition Sakura Cherry Blossom Confectionery it’s ready, We’re going into the cooking stage. Below is how to making with fast.

Process Cooking Sakura Cherry Blossom Confectionery

1. Soak the sakura in water for 10 to 30 minutes to remove the salt content. Dry off with a paper towel.
   
2. 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.
   
3. 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.
   
4. 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.
   
5. 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.
   
6. Steam in a steamer for 10 to 15 minutes.
   
7. 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.
   
8. Once steamed, flip it over onto a tightly wrung out towel, and carefully peel off the parchment paper by applying some water as needed.
   
9. Place the bean paste stick on one end and roll it up tightly.
   
10. 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.
    
11. 
    
12. Finish and Enjoy.

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