Sakura Blossom Kintsuba

Name: Sakura Blossom Kintsuba
Yield: 9 servings
Cuisine: American
Ingredients: 600 grams Tsubu-an (chunky sweet azuki bean paste; canned is OK); 4 grams Powdered kanten; 150 ml Water; 5 leaves Salt-preserved cherry leaves; 20 grams Shiratamako; 100 ml Water; 50 grams Cake flour; 1 tbsp Sugar; 1 tsp Vegetable oil; 1 packet Salt-preserved cherry blossoms

cookpad.japan @cookpad_jp

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. These are perfect for Hinamatsuri (Girl's Day Festival).

When coating the squares with batter in Step 5, add a thin layer that is still enough to cover the surface properly for a nice finish. Even though it's a bother, pan-fry the battered squares one at a time. They cook fast so it doesn't take a lot of time. If you are using canned tsubu-an and it's a bit too loose, heat it through for a while to evaporate the excess moisture and make the tsubu-an stiffer. For 9 cakes. Recipe by Yukirinrin

cookpad.japan @cookpad_jp

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Ingredients

9 servings

600 gramsTsubu-an (chunky sweet azuki bean paste; canned is OK)
4 gramsPowdered kanten
150 mlWater
5leaves Salt-preserved cherry leaves
20 gramsShiratamako
100 mlWater
50 gramsCake flour
1 tbspSugar
1 tspVegetable oil
1packet Salt-preserved cherry blossoms

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Steps

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.
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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.