Sakura Blossom Kintsuba

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



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


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    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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    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.

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    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.

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    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.

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    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.

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    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.

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

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