Sakura Blossom Kintsuba
Edit

Sakura Blossom Kintsuba

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

Ingredients

9 servings
  1. 600 grams Tsubu-an (chunky sweet azuki bean paste; canned is OK)
  2. 4 grams Powdered kanten
  3. 150 ml Water
  4. 5 leaves Salt-preserved cherry leaves
  5. 20 grams Shiratamako
  6. 100 ml Water
  7. 50 grams Cake flour
  8. 1 tbsp Sugar
  9. 1 tsp Vegetable oil
  10. 1 packet Salt-preserved cherry blossoms

Method

  1. Blank step
    Add Photo

    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.

  2. Blank step
    Add Photo

    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. Blank step
    Add Photo

    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. Edit

    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. Blank step
    Add Photo

    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. Edit

    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. Edit

    Coat the side that will face up with the batter, press on a well dried cherry blossom, and cook until set.

Add Step

Done? Share your photo