Sakura Cherry Blossom Wagashi | さくらの和菓子

(日本語のレシピは以下にございます。)

 

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Sakura Cherry Blossom Wagashi | さくらの和菓子

These look like little bouquets of cherry blossoms! I saw a fall leaf version of these a few years ago, and was dying to recreate it! These would work beautifully as a gift, and if you place them in a little gift box, I’m sure that the recipient will be so excited when they open the lid! The sakura jellies are so light and refreshing to bite into, and they complement the sweet sakura an (bean paste) center! The sakura an is very sweet and tastes just like cherry blossoms, so if you haven’t tried it before, I definitely recommend buying some and trying it out! My dad was at my place and was helping me with some computer work the other day, and he was nibbling on these while he was working, haha.

Ingredients (makes 6 wagashi)
❤ 250ml water
❤ 3 tsp sugar
❤ 3g powdered agar/kanten
❤ pink food colouring
❤ 250g sakura an (bean paste) (purchase some here)

Directions
1. Pour the water and sugar into a small pot and set to medium heat. Sprinkle in and dissolve the agar, and simmer for 1 minute. Pour the liquid into a tupperware container and allow the mixture to slightly cool at room temperature for about 1 minute.
2. Drop a few drops of pink food colouring into the liquid, and swirl it around with a toothpick, to create a swirly pink pattern. Make sure not to overmix, because the goal is to maintain a multi-coloured jelly. Keep the agar at room temperature and allow it to set, about 10-15 minutes.
3. In the meantime, divide the sakura an into 6 pieces and roll them into balls. Place these on a sheet of parchment paper.
4. Once the jelly has fully set, run a knife around the edges of the jelly to remove it from the container in one piece. Using a small sakura- (or flower-) shaped cookie cutter, cut out sakura shapes from the jelly. The jellies should be about 5 mm thick, so if yours are a bit too thick, you can simply slice them in half to make 2 thin jellies!
5. Stick the shapes onto the balls of sakura an, slice the parchment paper into squares for easy handling (they can get sticky if you use your fingers) and enjoy!

Want to see more video tutorials? Check out all of my recipes here!

http://www.youtube.com/pankobunny

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Sakura Cherry Blossom Wagashi | さくらの和菓子

さくらの花束みたいの和菓子です!数年前に紅葉のバージョンを見て、自分で試し見たかったんです!ギフトボックスに入れ、誰かにプレゼントにするとかわい いと思います!さっぱりした寒天のさくらのゼリーを甘いさくら餡につけて、とてもおいしいですよ!この間パソコンと問題があって、私のお父さんがアパート に立ち寄って、パソコンを直していた時にこの和菓子を食べておいしいと教えました❤

材料(6個分)
❤水 250ml
❤砂糖 小さじ3
❤粉寒天 3g
❤ピンク色の食用色素
❤さくら餡 250g

作り方
①水と砂糖を小鍋に入れ、中火にする。寒天を加え、溶かし、1分煮る。タッパーなどに流し入れ、室温で1分粗熱をとる。
②ピンク色の食用色素を少々加え、爪楊枝できれいな模様を作る。必ず混ぜすぎないように❤室温でしっかり固まらせる(約10~15分)。
③その間に、さくら餡を6等分に分け、丸める。クッキングシートに置く。
④ゼリーがしっかり固まったら、ナイフでタッパーから取り、さくら形の抜き型でさくら形のゼリーを作る。5ミリの厚さのゼリーが一番つけやすいので、ゼリーが厚すぎる場合、ナイフで半分にスライスすると大丈夫です!
⑤花束に見えるようにさくら餡につけ、持ちやすいために、クッキングシートを四角形に切ると完成です!

すべてのレシピの動画はこちらですよ!ぜひ見てください!❤

http://www.youtube.com/pankobunny

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