Sakura Cherry Blossom Wagashi
- 250 ml water
- 3 tsp sugar
- 3 g powdered agar/kanten
- pink food colouring
- 250 g sakura an bean paste (purchase some here)
- 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.
- 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.
- In the meantime, divide the sakura an into 6 pieces and roll them into balls. Place these on a sheet of parchment paper.
- 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!
- 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!
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