Sakura Cherry Blossom Wagashi
Ingredients
- 250 ml water
- 3 tsp sugar
- 3 g powdered agar/kanten
- pink food colouring
- 250 g sakura an bean paste (purchase some here)
Instructions
- 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!
Video
Notes
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