Sakura Cherry Blossom Confectionery

Name: Sakura Cherry Blossom Confectionery
Yield: 6 servings
Cuisine: American
Ingredients: 6 pieces Sakura preserved in salt; 40 grams Nagaimo (or yam potato, Japanese yam), grated; 65 to 70 grams Sugar; 50 ml Water; 45 grams Joshinko; 1/2 tsp Yomogi powder; 40 grams Koshi-an; 1/2 tsp Yukari

cookpad.japan @cookpad_jp

I'm really into the deliciousness of karukan (Japanese confection from the Kyushu Region) lately, so I used it to create quintessential Japanese sweets for the spring.

Recipe by Socchi-

I'm really into the deliciousness of karukan (Japanese confection from the Kyushu Region) lately, so I used it to create quintessential Japanese sweets for the spring.

Recipe by Socchi-

cookpad.japan @cookpad_jp

I'm really into the deliciousness of karukan (Japanese confection from the Kyushu Region) lately, so I used it to create quintessential Japanese sweets for the spring.

Recipe by Socchi-

I'm really into the deliciousness of karukan (Japanese confection from the Kyushu Region) lately, so I used it to create quintessential Japanese sweets for the spring.

Recipe by Socchi-

Saved

Ingredients

6 servings

6pieces Sakura preserved in salt
40 gramsNagaimo (or yam potato, Japanese yam), grated
65to 70 grams Sugar
50 mlWater
45 gramsJoshinko
1/2 tspYomogi powder
40 gramsKoshi-an
1/2 tspYukari

Saved

Steps

1

Soak the sakura in water for 10 to 30 minutes to remove the salt content. Dry off with a paper towel.
2

Create a mold of 17 (width) x 20 (length) x (at least) 3 cm (height) with a sheet of parchment paper and staple the four corners.
3

Grate the nagaimo and measure out 40 g. Pour 40 g of the nagaimo, half the sugar, and half the listed amount of water into a mortar and pestle. Once mixed, add in the other halves and mix again.
4

Once mixed, add in the joshinko and grind with the pestle. Once it comes together, set aside 20 g of it. Mix in the yomogi powder (or matcha) to the portion set aside.
5

Spread out the joshinko dough from Step 4 on the mold. Then, spread out the yomogi dough from Step 4 in the middle. Arrange the 6 pieces of sakura on one side.
6

Steam in a steamer for 10 to 15 minutes.
7

Mix the yukari into the koshi-an (add 1 teaspoon - 1 tablespoon of flour if it seems too soft). Microwave for about 1 minute to let the liquid evaporate, and roll it out into a stick.
8

Once steamed, flip it over onto a tightly wrung out towel, and carefully peel off the parchment paper by applying some water as needed.
9

Place the bean paste stick on one end and roll it up tightly.
10

Once it cools off a bit, cut with a wet knife. To create cleanly cut pieces, wipe off any residue on the knife and wet again after each cut.
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