Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, kanten wagashi:"sakura". It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Kanten Wagashi:"Sakura" is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Kanten Wagashi:"Sakura" is something which I’ve loved my entire life.
Kanten Wagashi "Sakura" __ Yu-Art Kichijoji. How to make "Kanten Wagashi; Marble" __ Yu-Art Kichijoji. We express the beauty of cherry blossoms and the falling beauty with Japanese sweets. Sakura mochi is a spring wagashi confection popular throughout Japan.
To begin with this recipe, we must first prepare a few ingredients. You can have kanten wagashi:"sakura" using 5 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Kanten Wagashi:"Sakura":
- Make ready 7.5 g Kona Kanten (Powder Agar)
- Take 300 ml Water
- Prepare 460 g Granulated Sugar
- Make ready 30 ml Sakura liqueur (flavor of cherry flowers & leaves)
- Prepare Red food coloring
Steps to make Kanten Wagashi:"Sakura":
- Ingredients & mold
- Put 300ml of water in a pot. Add 7-7.5g of Kona Kanten (Powder Agar) and mix them. Heat it up on a medium flame to boiling. Turn down the flame. Simmer it for 1 min.
- Add 460g of Granulated Sugar and mix them on a medium flame.
- Once it boils, turn down the flame and sweat down until its amount decreases to 80-85%. Add 30ml of Sakura liqueur.
- Pour the half into a mold as passing through a strainer.
- Add red food coloring into the rest and colorize it. Pour it into a mold as passing through a strainer.
- Leave it to set.
- Unmold it on a parchment sheet. Cut it out in the shape of Sakura with a mold. (It's OK just cut it into bite-sized pieces.)
- Put the on a parchment sheet or a gridiron. (If you use a gridiron, please put a very little oil on a gridiron.) Leave it several for days to convert into sugar its surface until being covered with a very thin layer of sugar.
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