Sakura Blossom Kintsuba
Sakura Blossom Kintsuba

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, sakura blossom kintsuba. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sakura Blossom Kintsuba is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Sakura Blossom Kintsuba is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have sakura blossom kintsuba using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Sakura Blossom Kintsuba:
  1. Make ready 600 grams Tsubu-an (chunky sweet azuki bean paste; canned is OK)
  2. Take 4 grams Powdered kanten
  3. Make ready 150 ml Water
  4. Take 5 leaves Salt-preserved cherry leaves
  5. Make ready 20 grams Shiratamako
  6. Prepare 100 ml Water
  7. Take 50 grams Cake flour
  8. Prepare 1 tbsp Sugar
  9. Get 1 tsp Vegetable oil
  10. Make ready 1 packet Salt-preserved cherry blossoms
Steps to make Sakura Blossom Kintsuba:
  1. If you are going to make your own tsubu-an, refer to. Soak the salt preserved cherry leaves in plenty of water for about half a day to de-salt (change the water occasionally.) After the leaves have been de-salted, cut off the thick stem and finely chop the rest. Wash the salt off the cherry blossoms too, and leave to soak for a few hours in water. - - https://cookpad.com/us/recipes/167797-taiyaki-style-snacks-with-a-sandwich-press
  2. Combine the powdered kanten and 150 ml of water and mix well. Cook over medium heat while stirring until it comes to a boil. Turn the heat down to low, and simmer for about 2 minutes then turn off the heat.
  3. Put the tsubu-an in a heatproof container and add the kanten liquid little by little while mixing. Microwave for 4-5 minutes without covering. Take it out twice during that time to mix well. When the mixture has cooled, add the chopped cherry leaves and stir in.
  4. Pour the mixture into a square container (about 18 cm square) and chill until set in the refrigerator. When it has set completely, take it out of the container and cut into 9 squares.
  5. Add shiratama-ko to 100 ml of water little by little to dissolve. Add cake flour and sugar also, mix well and add vegetable oil too.
  6. Coat the cut squares from Step 4 thinly in batter, and cook in a frying pan that has been warmed over low heat, pressing the yokan squares down lightly on each side.
  7. Coat the side that will face up with the batter, press on a well dried cherry blossom, and cook until set.

So that is going to wrap this up with this special food sakura blossom kintsuba recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!