Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, sakura blossom kintsuba. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Sakura Blossom Kintsuba is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Sakura Blossom Kintsuba is something which I’ve loved my whole life.
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 cook it.
The ingredients needed to make Sakura Blossom Kintsuba:
- Get 600 grams Tsubu-an (chunky sweet azuki bean paste; canned is OK)
- Prepare 4 grams Powdered kanten
- Take 150 ml Water
- Take 5 leaves Salt-preserved cherry leaves
- Get 20 grams Shiratamako
- Prepare 100 ml Water
- Get 50 grams Cake flour
- Get 1 tbsp Sugar
- Take 1 tsp Vegetable oil
- Prepare 1 packet Salt-preserved cherry blossoms
Instructions to make Sakura Blossom Kintsuba:
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
