Japanese Confectionary - Sakuranbo Cherries

Name: Japanese Confectionary - Sakuranbo Cherries
Yield: 5 servings
Cuisine: American
Ingredients: 5 grams Shiratamako; 15 grams Joshinko; 30 grams Caster Sugar; 30 ml Water (for the uirou); 1 grams Powdered kanten; 120 ml Water (for the kanten); 1 dash Natural food coloring - yellow and red

cookpad.japan @cookpad_jp

It's cherry season, so I wanted to make some traditional sweets. When you think of "sakuranbo" usually it's made from nerikiri and sugar, but I made it with rice flour.

This time, I used Japanese cherries, but if you adjust the color (with more yellow), you can also make this using American cherries. Recipe by decocookie

It's cherry season, so I wanted to make some traditional sweets. When you think of "sakuranbo" usually it's made from nerikiri and sugar, but I made it with rice flour.

This time, I used Japanese cherries, but if you adjust the color (with more yellow), you can also make this using American cherries. Recipe by decocookie

cookpad.japan @cookpad_jp

It's cherry season, so I wanted to make some traditional sweets. When you think of "sakuranbo" usually it's made from nerikiri and sugar, but I made it with rice flour.

This time, I used Japanese cherries, but if you adjust the color (with more yellow), you can also make this using American cherries. Recipe by decocookie

It's cherry season, so I wanted to make some traditional sweets. When you think of "sakuranbo" usually it's made from nerikiri and sugar, but I made it with rice flour.

This time, I used Japanese cherries, but if you adjust the color (with more yellow), you can also make this using American cherries. Recipe by decocookie

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Ingredients

5 servings

5 gramsShiratamako
15 gramsJoshinko
30 gramsCaster Sugar
30 mlWater (for the uirou)
1 gramsPowdered kanten
120 mlWater (for the kanten)
1 dashNatural food coloring - yellow and red

Saved

Steps

1

Wash the cherries and pat dry.
2

Prepare the uirou. Put the shiratamako in a heatproof bowl, add a small amount of water, and dissolve.
3

Add the joshinko, mix, add the remaining water, and mix well.
4

Add the sugar and mix well until no longer floury.
5

Lightly wrap with plastic wrap and heat in the microwave for 1 minute. Remove from the microwave, then knead well with a moistened wooden spatula or spoon.
6

Wrap in plastic again, then microwave for 1 minute.
7

Remove from the microwave, then knead well again with a moistened spatula or spoon. The uirou dough is ready.
8

Once cooled, divide into two pieces. Dissolve the food coloring in water, coloring one part with the yellow, one with red.
9

Roll out both pieces of dough. Cut out the pieces, adjusting the color as necessary.
10

Bring the cut out pieces together to make a natural cherry-like color.
11

Roll it out again, then wrap a cherry into it.
12

Make the kanten liquid. It's actually prettier with sugar added, but the dough already has a good amount of sugar, so this is just to adjust the texture.
13

Put the powdered kanten into a heatproof bowl, add 120 ml of water, and mix lightly.
14

Microwave for about 2 minutes, remove from the microwave, and mix well. It's ready when the powder has completely dissolved.
15

When the kanten has cooled (right before it gets hard), use a spoon to coat the uirou with it.
16

Once the kanten coating has hardened, it's done.