Sakura Blossom Kintsuba
Sakura Blossom Kintsuba

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, sakura blossom kintsuba. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Sakura Blossom Kintsuba is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Sakura Blossom Kintsuba is something which I’ve loved my entire life. They are fine and they look fantastic.

I didn't have enough preserved cherry leaves to make sakura-mochi, so I remembered that a cake I had once with chopped cherry leaves, anko and whipped cream in it was delicious. I tried making a wagashi (traditional Japanese sweet) that also had chopped cherry leaves, so I made kintsuba. "Kintsuba(confection of sword guard shaped) is one of the popular Japanese sweets. This is the recipe of "Kintsuba": Make dough kneading wheat flour with water, divide the dough into small balls, wrap red bean paste with the dough, flatten the dough thinly shaping into a disc and fry the both sides of the dough in a greased frying pan. Sakuramochi (桜餅) is a variety of wagashi, or Japanese confectionery consisting of a sweet pink mochi (rice cake) and red bean paste, covered with a leaf of sakura (cherry blossom).

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

The ingredients needed to make Sakura Blossom Kintsuba:
  1. Make ready 600 grams Tsubu-an (chunky sweet azuki bean paste; canned is OK)
  2. Make ready 4 grams Powdered kanten
  3. Prepare 150 ml Water
  4. Get 5 leaves Salt-preserved cherry leaves
  5. Take 20 grams Shiratamako
  6. Get 100 ml Water
  7. Take 50 grams Cake flour
  8. Get 1 tbsp Sugar
  9. Take 1 tsp Vegetable oil
  10. Get 1 packet Salt-preserved cherry blossoms

A cherry blossom is a flower of many trees of genus Prunus or Prunus subg. They are also known as Japanese cherry and Sakura (桜 or 櫻; さくら or サクラ). They generally refer to ornamental cherry trees, not to be confused with cherry trees that produce fruit for eating. It is considered the national flower of Japan.

Instructions 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 (see recipe)
  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.
  8. Ready to serve and ENJOY!

They generally refer to ornamental cherry trees, not to be confused with cherry trees that produce fruit for eating. It is considered the national flower of Japan. Wild species of cherry tree are widely distributed mainly in. A cherry blossom is called "sakura" in Japanese. This wagashi is named after a shape of sakura.

So that is going to wrap it up for this special food sakura blossom kintsuba recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!