Sakura An Paste Made of Preserved Sakura Leaves

Name: Sakura An Paste Made of Preserved Sakura Leaves
Cuisine: American
Ingredients: 100 grams White lima beans; 80 grams Castor sugar; 2 Cherry leaves preserved in salt; 4 pinch Red rice yeast

cookpad.japan @cookpad_jp

I settled on this procedure to simplify the labor-intensive sakura an paste.

I used to make this with preserved sakura blossoms, but the end result was too tart and bitter, so I now use salt-preserved sakura leaves.
Even if you don't pass the beans through a strainer, it'll have a smooth texture from blending in a food processor. Recipe by Monapan

I settled on this procedure to simplify the labor-intensive sakura an paste.

cookpad.japan @cookpad_jp

I settled on this procedure to simplify the labor-intensive sakura an paste.

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Ingredients

100 gramsWhite lima beans
80 gramsCastor sugar
2Cherry leaves preserved in salt
4 pinchRed rice yeast

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Steps

1

Soak the lima beans overnight so that they expand by 3-5 times their size.
2

In a pot, heat the beans and water and once the water has come to a boil, discard. Pour fresh water into a pot and bring to a boil.
3

Discard the boiled water, transfer the cooked beans to a bowlful of fresh water and peel the membrane of each bean.
4

Boil the peeled beans with water again and skim off the scum periodically until the beans become crumbly.
5

Mince the sakura leaves. Mix the red rice yeast with a tiny amount of water into a paste.
6

Purée the beans in a food processor, then cook the beans with a third of the amount of sugar.
7

Add the water-dissolved red rice yeast, then the remaining sugar. Cook down.
8

Once the water has evaporated and the mixture has hardened, add the minced sakura leaves and turn off the heat. Let cool.